Chicken Fajita Casserole (Printer-Friendly)
A comforting bake with shredded chicken, spices, rice, and melted Mexican cheese for a flavorful dinner.
# The Ingredients You'll Need:
→ Main Ingredients
01 -
4 cups shredded cooked chicken (about 2 large breasts)
02 -
2 cups instant rice
03 -
1 (10.5-ounce) can cream of chicken soup
04 -
1 cup sour cream
05 -
1 cup frozen diced onion and bell pepper blend
06 -
1 (10-ounce) can diced tomatoes with chilies, undrained
07 -
1.5 cups chicken broth
08 -
1 (1.12-ounce) packet fajita seasoning
09 -
1 (8-ounce) package shredded Mexican blend cheese, divided (about 2 cups)
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F. Lightly spray a 9x13 inch baking dish with nonstick cooking spray.
02 -
In a large bowl, mix shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies and their juices, chicken broth, fajita seasoning, and half of the shredded Mexican blend cheese until evenly combined.
03 -
Pour mixture into the prepared baking dish, spreading evenly to ensure uniform cooking.
04 -
Cover tightly with aluminum foil and bake for 35 to 45 minutes, until rice is tender and cooked through.
05 -
Remove foil carefully, sprinkle remaining shredded cheese evenly over casserole, and bake uncovered for 5 to 10 minutes until cheese is melted and bubbly.
06 -
Remove from oven and let cool slightly before serving. Serves 6.
# Extra Tips:
01 -
Substitute shredded chicken with rotisserie chicken for convenience. Add jalapeños or hot sauce for heat. Fresh diced onion and bell peppers enhance texture. Store leftovers refrigerated up to 3 days and reheat before serving. For gluten-free, use labeled gluten-free cream of chicken soup and fajita seasoning.