03/06/2019 Mexican Chicken Alfredo

Mexican Chicken Alfredo

16 oz. spiral pasta
2 lbs. boneless skinless chicken breasts cubed
1 medium onion, chopped
¼ tsp. salt
¼ tsp. pepper
2 jars (15 oz.) Alfredo sauce
1 cup grated Parmesan cheese
1 cup medium salsa
¼ cup milk
2 tsp. taco seasoning

Cook the pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink.
Stir in the Alfredo sauce; bring to a boil. Stir in the cheese, salsa, milk and taco seasoning.
Drain the pasta; toss with the chicken mixture. Divide mixture between two greased 8 inch square baking dishes. Cover and freeze one casserole up to 3 months. Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly.
To use frozen casserole, thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubbly.