Mexican Chicken Alfredo

My mouth was watering for this dish before I even got it out of the oven. It smelled heavenly as it was baking in the oven! This is a freezable meal, but it only serves 4 so instead of freezing one pan of it I just dumped it all into a 9x13 pan and served it up right away. I have enough left over for the daycare kids today! Love when that happens....

Mexican Chicken Alfredo
(recipe found in Taste of Home Simple and Delicious)

1 package (16 ounces) gemelli or spiral pasta
2 pounds boneless skinless chicken breasts, cubed
1 medium onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 jars (15 ounces each) alfredo sauce
1 cup grated parmesan cheese
1 cup medium salsa
1/4 cup milk
2 teaspoons taco seasoning

Cook pasta according 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 cheese, salsa, milk and taco seasoning. Drain pasta; toss with chicken mixture. Divide between two greased 8" square baking dishes.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly. To use frozen casserole; thaw in the fridge overnight. Remove 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubbly.