Description
This Fajita Chicken Casserole is a delicious, hearty, and easy-to-make dish that combines tender shredded chicken with flavorful fajita seasoning, instant rice, creamy soup, and zesty diced tomatoes with chilies. Baked to perfection and topped with melted Mexican blend cheese, this casserole is perfect for a comforting weeknight meal that serves six.
Ingredients
Scale
Chicken and Rice
- 4 cups shredded cooked chicken (about 3 large breasts)
- 2 cups instant rice
Wet Ingredients
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups chicken broth
Vegetables and Seasoning
- 1 cup frozen diced onion and bell pepper blend
- 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
- 1 (1.12-ounce) packet fajita seasoning
Cheese
- 1 (8-ounce) shredded Mexican blend cheese (about 2 cups), divided
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent the casserole from sticking and set it aside.
- Combine Ingredients: In a large bowl, mix the shredded cooked chicken, 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. Stir until everything is well incorporated.
- Bake the Casserole: Pour the mixture into the prepared baking dish and spread it evenly. Place the dish in the preheated oven and bake uncovered for 30 minutes.
- Add Remaining Cheese and Bake Until Melted: Remove the casserole from the oven and sprinkle the remaining cheese evenly over the top. Return to the oven and bake an additional 5-10 minutes, or until the cheese is fully melted and bubbly.
- Serve and Enjoy: Take the casserole out of the oven, let it cool slightly, then serve warm. Enjoy your flavorful and comforting fajita chicken casserole!
Notes
- You can use cooked rotisserie chicken to save time on shredding chicken breasts yourself.
- Adjust the level of spiciness by choosing mild or hot diced tomatoes with chilies.
- Instant rice cooks perfectly in the casserole with the chicken broth, but regular rice can be used if pre-cooked.
- For a lower-fat version, substitute sour cream with Greek yogurt and reduce the cheese amount.
- This casserole can be prepared ahead and refrigerated before baking—add an extra few minutes to the baking time if baking straight from the fridge.
