16 oz. gemelli or spiral pasta
2 lb. boneless skinless chicken breasts, cubed
1 medium onion, chopped (I used 3 green onions, chopped instead)
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
2 jars (15 oz each) Alfredo sauce
1 c. grated Parmesan cheese
1 c. medium salsa
1/4 c. 2% milk
2 tsp. taco seasoning
*Cook pasta to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in Parmesan cheese, salsa, milk and taco seasoning.
*Drain pasta; toss with chicken mixture. Divide between two greased 8x8 inch square baking dishes. Cover and freeze one casserole for up to 3 months. (To use the frozen casserole, thaw in the refrigerator for 30 minutes before baking. Cover and bake at 350 degrees for 50-60 minutes or until bubbly).
*Cover and bake the remaining casserole at 350 degrees for 30-35 minutes or until bubbly.