Description
A savory and comforting Chicken Fajita Casserole featuring tender shredded chicken, instant rice, a blend of spices, creamy soup, and melted Mexican cheese, all baked to perfection for an easy and satisfying meal.
Ingredients
Scale
Main Ingredients
- 4 cups shredded cooked chicken (about 2 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 (undrained; like Rotel)
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning (I prefer McCormick)
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, combine the shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, diced tomatoes with chilies (undrained), chicken broth, fajita seasoning, and about half of the shredded Mexican blend cheese. Stir thoroughly to evenly distribute all ingredients.
- Prepare for Baking: Pour the mixed ingredients into the prepared baking dish and spread the mixture evenly. Wrap the baking dish tightly with aluminum foil to retain moisture during baking.
- Bake the Casserole: Bake in the preheated oven for 35 to 45 minutes, or until the rice is tender and fully cooked.
- Add Cheese and Melt: Remove the foil, sprinkle the remaining shredded cheese on top of the casserole, and return the dish to the oven. Bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
Notes
- You can substitute cooked brown rice instead of instant rice, but baking time may need to be extended accordingly.
- For more heat, add extra diced jalapeños or a pinch of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- Use a rotisserie chicken to save time on cooking and shredding the chicken.
- To make it dairy-free, substitute sour cream and cheese with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
