Mexican Chicken Alfredo Casserole is a fusion dish that combines the creamy richness of Alfredo sauce with the bold flavors of Mexican cuisine. This hearty casserole features tender chicken, pasta, a blend of Mexican spices, and is topped with melted cheese, making it a comforting and satisfying meal perfect for any day of the week. Whether you’re looking to spice up your dinner routine or need a crowd-pleasing dish for your next gathering, this casserole is sure to delight with its unique blend of flavors.
Why You’ll Love Mexican Chicken Alfredo Casserole
- Creamy and Flavorful: The Alfredo sauce brings a luxurious texture that perfectly complements the Mexican spices.
- Hearty and Filling: Packed with chicken and pasta, this casserole is a complete meal that will satisfy even the heartiest appetites.
- Easy to Make: With straightforward preparation and common ingredients, it’s simple enough for weeknights.
- Customizable: Easily adjust the level of spice or add your favorite veggies to make it your own.
Ingredients Notes
- Chicken: Cooked and shredded chicken breast is ideal for its tenderness. You can cook the chicken in advance or use rotisserie chicken as a shortcut.
- Pasta: Penne, fusilli, or rigatoni works well for holding onto the sauce. Cook until just al dente.
- Alfredo Sauce: Use your favorite store-bought brand or make a homemade version with heavy cream, Parmesan cheese, and garlic for extra freshness.
- Mexican Spices: A blend of cumin, chili powder, and paprika adds a warm and smoky flavor profile.
- Cheese: A mix of shredded cheddar and Monterey Jack cheese creates a gooey and flavorful topping.
- Green Chiles: Canned green chiles provide a mild heat and tanginess that brightens the dish.
- Optional Add-ins: Consider incorporating black beans, corn, diced tomatoes, or bell peppers for added texture and nutrition.
Recipe Steps
- Preheat Oven and Prep Baking Dish: Start by preheating your oven and lightly greasing a casserole dish.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, green chiles, and spices. If adding any optional vegetables, mix them in as well.
- Layer the Casserole: Transfer half of the pasta mixture to the prepared casserole dish. Sprinkle with half of the cheese blend. Repeat with the remaining pasta mixture and cheese.
- Bake: Cover with foil and bake until bubbly and heated through. Remove the foil in the last few minutes to brown the cheese.
- Serve: Let the casserole cool for a few minutes before serving. Garnish with chopped cilantro, diced avocado, or a dollop of sour cream for extra flavor and presentation.
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven or microwave, adding a splash of milk or water to the casserole if it seems dry.
Quick and Simple Recipe for Mexican Chicken Alfredo Casserole
Ingredients
For the Casserole:
- Chicken breasts: 2-3, cooked and shredded
- Penne pasta: 16 oz (450g), cooked al dente
- Alfredo sauce: 1 jar (about 15 oz) or homemade Alfredo sauce
- Salsa: 1 cup
- Black beans: 1 can (15 oz), drained and rinsed
- Corn: 1 cup, frozen and thawed or canned and drained
- Green chilies: 1 can (4 oz), diced
- Cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Shredded Mexican blend cheese: 2 cups
- Salt and pepper: to taste
For Topping:
- Green onions: chopped, for garnish
- Cilantro: chopped, for garnish
- Sour cream: for serving
- Avocado: sliced, for serving
- Jalapeños: sliced, for garnish (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Combine Ingredients:
- In a large mixing bowl, combine the shredded chicken, cooked penne pasta, Alfredo sauce, salsa, black beans, corn, diced green chilies, cumin, chili powder, and garlic powder. Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.
- Assemble the Casserole:
- Transfer half of the mixture to the prepared baking dish. Sprinkle with one cup of shredded cheese. Add the remaining mixture on top and finish with the remaining cup of cheese.
- Bake:
- Cover with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Garnish and Serve:
- Let the casserole cool for a few minutes before garnishing with chopped green onions, cilantro, and jalapeños (if using). Serve with sour cream and slices of avocado on the side.
