Description
This Fajita Chicken Casserole is a hearty, flavorful dish that combines tender shredded chicken with fajita-seasoned rice, creamy soup, sour cream, and a blend of vegetables and cheese. Perfect for a comforting weeknight dinner, it bakes up with spicy diced tomatoes and melted Mexican cheese, delivering Tex-Mex delight in an easy-to-make casserole.
Ingredients
Scale
Main Ingredients
- 4 cups shredded cooked chicken (about 3 large breasts)
- 2 cups instant rice
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning
- 1 (8-ounce) shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
- Combine Ingredients: In a large mixing bowl, combine the shredded cooked chicken, instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded Mexican blend cheese. Stir until all ingredients are well incorporated.
- Bake Casserole: Pour the mixture evenly into the prepared baking dish. Place it in the preheated oven and bake uncovered for about 25 minutes, allowing the flavors to meld and the rice to cook through.
- Add Remaining Cheese and Finish Baking: Remove the casserole from the oven and sprinkle the remaining shredded Mexican blend cheese evenly over the top. Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese melts and becomes bubbly.
- Serve and Enjoy: Carefully remove the casserole from the oven. Let it cool slightly before serving. Dish out portions and enjoy this comforting fajita chicken casserole!
Notes
- If fresh onion and bell peppers are preferred, use about 1 cup diced onion and 1 cup diced bell peppers instead of frozen blend.
- To add extra spice, consider adding a pinch of cayenne pepper or extra diced chilies.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower sodium option, choose low-sodium chicken broth and reduced-sodium canned soup and diced tomatoes.
- This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if starting cold.
