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.
