Description
This Chicken Fajita Casserole offers a delightful twist on traditional fajitas by combining tender chicken, flavorful rice, and zesty spices into a hearty and comforting bake.
Ingredients
Units
Scale
For the Casserole
- 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
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning (recommend McCormick)
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Prepare a 9×13 inch baking dish by spraying it lightly with nonstick cooking spray.
- Mix Ingredients: In a large bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper, diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese.
- Assemble the Casserole: Pour the mixture into the prepared baking dish and spread it out evenly. Cover the top tightly with aluminum foil.
- Bake the Casserole: Place the covered dish into the preheated oven and bake for 35 to 45 minutes, or until the rice is tender and fully cooked.
- Add Final Touches: Remove the casserole from the oven. Sprinkle the remaining cheese over the top of the dish and return it to the oven. Continue baking until the cheese is melted and bubbly.
Notes
- Feel free to use leftover rotisserie chicken for extra flavor and convenience.
- If you prefer, fresh diced onion and bell pepper can replace the frozen blend.
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 3g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg