Description
This flavorful Fajita Chicken Casserole combines tender shredded chicken, instant rice, and a zesty fajita seasoning blend baked to perfection with melty Mexican cheese. It’s an easy, comforting one-dish meal perfect for weeknight dinners or casual gatherings.
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 ensure easy cleanup.
- Mix 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, diced tomatoes with chilies (with their juice), chicken broth, fajita seasoning, and half of the shredded Mexican blend cheese. Stir thoroughly until all ingredients are well incorporated.
- Assemble the Casserole: Pour the combined mixture into the prepared casserole dish, spreading it evenly for consistent cooking.
- Bake Covered: Cover the casserole dish tightly with aluminum foil to retain moisture. Bake in a preheated oven at 350°F (175°C) for 35 minutes, allowing the rice to cook and flavors to meld.
- Add Cheese and Finish Baking: Remove the foil carefully, sprinkle the remaining shredded Mexican blend cheese evenly over the top, and return the dish to the oven. Bake uncovered for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden.
Notes
- Use cooked shredded chicken from leftovers or rotisserie chicken for convenience.
- If you prefer spicier casserole, add more diced tomatoes with chilies or a pinch of cayenne pepper.
- Instant rice cooks quickly, but do not substitute with raw rice without adjusting liquid and cooking time.
- Let the casserole rest for 5 minutes before serving to set and cool slightly.
- For a dairy-free version, substitute sour cream and cheese with plant-based alternatives.
