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Quick and Simple Recipe for Mexican Chicken Alfredo Casserole

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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 9x13 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.