Description
This Chicken Fajita Casserole is a hearty and flavorful dish combining tender shredded chicken, seasoned rice, creamy soup, and a zesty blend of fajita spices, baked to perfection with melted Mexican cheese on top. It’s an easy, comforting meal perfect for family dinners or meal prep.
Ingredients
Scale
Chicken Mixture
- 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; like Rotel)
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning (preferably McCormick)
Topping
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). 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, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and about half of the shredded Mexican cheese. Stir until all ingredients are evenly mixed.
- Bake Covered: Pour the mixture evenly into the prepared baking dish. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 35 to 45 minutes, or until the rice is fully tender and cooked through.
- Add Cheese and Finish Baking: Remove the casserole from the oven and carefully uncover. Sprinkle the remaining shredded cheese evenly on top. Return the casserole to the oven and bake uncovered until the cheese is fully melted and bubbly, about 5 to 10 minutes.
- Serve: Once the cheese is melted and the casserole is hot, remove from oven. Let it cool slightly before serving to enjoy a flavorful and comforting chicken fajita meal.
Notes
- You can substitute cooked rotisserie chicken for shredded chicken to save time.
- Instant rice cooks faster and absorbs flavors well, but you can use regular rice—just adjust the cooking time accordingly.
- Feel free to add extra veggies like corn or black beans for more texture and nutrition.
- Leftovers store well in the refrigerator for up to 3 days; reheat covered in the oven or microwave.
- If you prefer a spicier casserole, add extra diced jalapeños or hot sauce to the mixture.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
