Description
This Fajita Chicken Casserole is a delicious and hearty one-dish meal combining shredded chicken, instant rice, and savory fajita-seasoned ingredients baked to perfection with a cheesy topping. Perfect for a comforting weeknight dinner, it blends creamy and spicy flavors with tender vegetables and melted Mexican cheese.
Ingredients
Scale
Main Ingredients
- 4 cups shredded cooked chicken (about 3 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 Ro*Tel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning
- 1 (8-ounce) shredded Mexican blend cheese (about 2 cups), divided
Instructions
- Prepare the casserole dish: Lightly spray a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking and make cleanup easier.
- Mix ingredients: In a large bowl, combine the shredded 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 blend cheese. Stir thoroughly until all ingredients are well incorporated.
- Transfer to dish: Pour the combined mixture evenly into the prepared casserole dish, spreading it out to ensure even cooking.
- Bake covered: Cover the dish tightly with aluminum foil and bake in a preheated 350°F (175°C) oven for 35 minutes. This step allows the rice to cook through and the flavors to meld together.
- Add cheese topping and finish baking: Remove the foil, sprinkle the remaining shredded cheese evenly over the top, and bake uncovered for an additional 10 minutes or until the cheese is melted, bubbly, and slightly golden.
Notes
- Using instant rice significantly cuts down the cooking time compared to regular rice.
- If you prefer more spice, consider using a spicy variety of diced tomatoes with chilies or adding extra fajita seasoning.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or oven.
- You can substitute sour cream with Greek yogurt for a tangier, lower-fat option.
- Feel free to add extra vegetables like corn or black beans for more texture and nutrition.
