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Chicken Fajita Casserole

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A warm and cheesy Chicken Fajita Casserole that brings the classic fajita flavors together in one comforting dish.

Ingredients

Scale
  • 4 cups shredded cooked chicken (about 2 large breasts or 1 rotisserie chicken)
  • 2 cups instant rice (uncooked)
  • 10.5 oz cream of chicken soup (1 can)
  • 1 cup sour cream
  • 1 cup frozen diced onion and bell pepper blend
  • 10 oz diced tomatoes with chilies (1 can, undrained)
  • 1.5 cups chicken broth
  • 1.12 oz fajita seasoning packet (prefer McCormick brand)
  • 8 oz shredded Mexican blend cheese (about 2 cups, divided)

Instructions

  1. Preheat your oven to 350°F to prepare for that comforting bake.
  2. Lightly spray a 9×13 inch baking dish with nonstick cooking spray for easy cleanup later!
  3. In a large bowl, stir together the shredded 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 (1 cup) of the shredded cheese until well combined.
  4. Pour the mixture into the prepared baking dish and spread it into an even layer.
  5. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, or until the rice is tender and has absorbed most of the liquid.
  6. Remove from the oven, discard the foil, and sprinkle the remaining cheese evenly over the top.
  7. Return to the oven and bake uncovered for an additional 3-5 minutes, or until the cheese is melted and bubbly.
  8. Let stand for 5 minutes before serving.

Notes

Serve with tortilla chips, fresh salsa, sliced avocado, or fresh cilantro if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/chicken-fajita-casserole/

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