Description
This Chicken Fajita Casserole combines tender shredded chicken with zesty fajita seasoning, creamy soups, and a blend of cheese baked to perfection with rice and vegetables. It's a comforting, easy-to-make one-dish meal perfect for busy weeknights or family dinners.
Ingredients
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 (like Rotel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning (McCormick preferred)
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, combine 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 half of the shredded Mexican blend cheese. Stir thoroughly to incorporate all ingredients evenly.
- Assemble Casserole: Pour the mixture into the prepared baking dish and spread it evenly to ensure even cooking. Cover the dish tightly with aluminum foil to retain moisture.
- Bake: Place the casserole in the preheated oven and bake covered for 35 to 45 minutes, or until the rice is tender and fully cooked through.
- Add Cheese and Melt: Remove the foil, sprinkle the remaining cheese evenly over the casserole, then return it to the oven uncovered. Bake for an additional 5 to 10 minutes, or until the cheese is completely melted and bubbly.
- Serve: Remove from oven and let it cool slightly before serving for best flavor and texture.
Notes
- You can substitute cooked chicken with leftover rotisserie chicken or grilled chicken breasts.
- If you prefer spicier dishes, add extra diced jalapeños or hot sauce to the mixture.
- For a lower sodium version, use low-sodium chicken broth and cream of chicken soup.
- You can prepare this casserole in advance; just assemble and refrigerate before baking.
- Instant rice helps speed up the cooking process, but you can substitute with regular rice if adjusted for cooking time and liquid.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
