Description
This Fajita Chicken Casserole is a hearty and flavorful dish that combines shredded chicken, rice, and a delicious blend of fajita spices, topped with gooey melted cheese. It’s an easy, one-dish meal perfect for busy weeknights and sure to please the whole family.
Ingredients
Scale
- 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)
Instructions
- Lightly spray a 9×13″ casserole dish with nonstick cooking spray.
- In a large bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies, chicken broth, fajita seasoning, and about half of the shredded cheese. Mix until well combined.
- Pour the mixture into the prepared casserole dish and spread it evenly.
- Cover the dish with tin foil and bake in the preheated oven at 350°F (175°C) for 35 minutes.
- Uncover the dish, sprinkle the remaining cheese on top, and bake for an additional 10 minutes until the cheese is melted and bubbly.
Notes
- Make sure to use shredded chicken that is already cooked to save time.
- You can substitute the frozen vegetable blend with fresh veggies if desired.
- Prep Time: 15 mins
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 380
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg