Quick Southwest Chicken Alfredo Bake

For the Southwest Chicken Alfredo Bake

This recipe sails to completion with speed, so have your cooked chicken and pasta ready for the main assembly. It's a true treasure for hungry sailors looking for a quick, hearty meal

Ingredients

• 8 ounces uncooked fusilli pasta (about 4½ cups cooked)
• 8 ounces corn, drained
• 8 ounces black beans, drained & rinsed
• 2 cups cooked chicken, shredded
• 16 ounces Alfredo sauce
• 1 tablespoon taco seasoning
• 1 cup Monterey Jack cheese, shredded
• 1 cup cheddar cheese, shredded
• 1 optional fresh cilantro, for garnish

Instructions

1. Preheat the oven to 350°F (180°C).
2. Cook the fusilli pasta according to the package directions.
3. While the pasta cooks, in a large bowl, mix together the drained corn, rinsed black beans, shredded cooked chicken, Alfredo sauce, and taco seasoning.
4. Once the pasta is cooked, drain it and add it to the large bowl with the other ingredients. Mix well to combine everything evenly.
5. Pour the entire mixture into a 9x13-inch baking pan and spread it out evenly.
6. Sprinkle the shredded Monterey Jack and cheddar cheese over the top of the pasta mixture.
7. Cover the pan with foil and bake for 20 minutes.
8. After 20 minutes, remove the foil and continue baking for another 15 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh cilantro before serving.

Prep: 15 min • Cook: 35 min • Wait: No time