Description
This easy Chicken Fajita Casserole combines all the flavors of classic chicken fajitas in a convenient and comforting one-dish meal. Shredded chicken, rice, vegetables, and a creamy sauce are baked together for a flavorful and satisfying casserole.
Ingredients
Scale
- 4 cups shredded cooked chicken (about 2 large breasts or a rotisserie chicken)
- 2 cups uncooked instant rice
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend (Fajita blend, if available)
- 1 (10-ounce) can diced tomatoes with chilies (such as Ro-Tel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning (such as McCormick)
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- Combine 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, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded Mexican blend cheese (about 1 cup). Stir well to combine all ingredients thoroughly.
- Transfer to Baking Dish: Pour the chicken and rice mixture into the prepared baking dish and spread it evenly.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake for 35 to 45 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Add Cheese and Melt: Remove the casserole from the oven. Remove the foil. Sprinkle the remaining shredded cheese evenly over the top of the casserole.
- Return to Oven: Return the uncovered casserole to the oven and bake for a few more minutes, just until the cheese is melted and bubbly. You can also broil for 1-2 minutes to brown the cheese, but watch carefully to avoid burning.
- Serve
Notes
- Cooked Chicken: You can use leftover cooked chicken, rotisserie chicken, or quickly poach or bake chicken breasts for this recipe.
- Instant Rice: This recipe uses uncooked instant rice. Do not use regular long-grain rice, as it will not cook properly in the casserole.
- Onion and Bell Pepper Blend: You can use fresh diced onion and bell pepper instead of frozen, if preferred. Sauté them lightly in a skillet before adding them to the casserole.
- Spice Level: Adjust the amount of fajita seasoning to your preference. You can also add a pinch of red pepper flakes for extra heat.
- Serving Suggestions: Serve this casserole with your favorite fajita toppings, such as salsa, guacamole, sour cream, shredded lettuce, and chopped cilantro.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.