Description
This hearty and flavorful Fajita Chicken Casserole combines tender shredded chicken, instant rice, and a blend of fajita spices, baked together with creamy soup, sour cream, and melty Mexican cheese for a comforting and easy family meal.
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)
Instructions
- Prepare the casserole dish: Lightly spray a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking.
- Mix the 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 about half of the shredded Mexican blend cheese. Mix thoroughly until well combined.
- Assemble the casserole: Pour the mixture evenly into the prepared casserole dish, spreading it out to create an even layer.
- Bake covered: Cover the casserole dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 35 minutes to allow the rice to cook and flavors to meld.
- Bake uncovered and add cheese: Remove the foil, sprinkle the remaining shredded cheese over the top, and bake for an additional 10 minutes until the cheese is melted and bubbly.
Notes
- Use cooked shredded chicken from leftovers or rotisserie for convenience.
- Instant rice cooks quickly, but ensure casserole is fully baked for rice to soften.
- Adjust fajita seasoning quantity to control spice level.
- For a thicker casserole, drain some liquid from diced tomatoes.
- Rest casserole for 5 minutes before serving for easier slicing.
