Description
This Fajita Chicken Casserole blends Tex-Mex flavors in a creamy, cheesy bake featuring shredded chicken, rice, bell peppers, and zesty seasonings. It’s a hearty and convenient one-dish meal perfect for any night.
Ingredients
- 4 cups shredded cooked chicken
- 1 cup uncooked instant rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 bag (12 oz) frozen diced onion and bell pepper blend
- 1 can (10 oz) diced tomatoes with chilies, undrained
- 1/2 cup chicken broth
- 1 packet (1 oz) fajita seasoning
- 2 cups shredded Mexican blend cheese, divided
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
- In a large bowl, combine the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese. Mix thoroughly until well combined.
- Spread the mixture evenly into the prepared casserole dish.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for a few minutes before serving.
Notes
- Make ahead up to 24 hours; increase baking time by 5–10 minutes if chilled.
- Use fresh vegetables instead of frozen for a fresher taste.
- Replace cream of chicken soup with homemade roux-based sauce for a homemade touch.
- Freeze unbaked casserole for future use; thaw before baking.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
