Description
A hearty and flavorful Chicken Fajita Casserole that combines tender shredded chicken, spices, and creamy ingredients baked with rice and topped with melted cheese for a comforting one-dish meal perfect for 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 (I prefer McCormick)
- 1 8-ounce package shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat oven and prepare baking dish. Preheat your oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Mix all casserole 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, the entire can of diced tomatoes with chilies (undrained), chicken broth, fajita seasoning, and about half of the shredded Mexican blend cheese. Stir thoroughly to evenly combine all ingredients.
- Transfer to baking dish. Pour the mixed ingredients into the prepared baking dish and spread the mixture out evenly to create a uniform layer.
- Cover and bake. Cover the casserole tightly with aluminum foil to retain moisture, and bake in the preheated oven for 35 to 45 minutes, or until the rice is tender and cooked through.
- Add cheese topping and melt. Remove the foil, sprinkle the remaining cheese evenly over the top of the casserole, then return it to the oven uncovered. Bake until the cheese is fully melted and bubbly, about 5 to 7 minutes.
Notes
- You can use freshly cooked shredded chicken or rotisserie chicken for convenience.
- Adjust the fajita seasoning quantity based on your spice preference.
- For a spicier casserole, add jalapeños or hot sauce to the mix.
- If you don’t have instant rice, you can substitute with regular rice but adjust cooking time and liquid accordingly.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
