Fajita chicken casserole fans, get ready for a hearty and flavorful meal! Imagine tender shredded chicken mixed with creamy ingredients and topped with melted cheese, creating a comforting casserole. Perfect for busy weeknights, this easy recipe is sure to become a family favorite.
Why Make This Recipe
This recipe is great for many reasons. First, it’s quick to prepare and cooks in one dish, which means less cleanup time. Additionally, it is versatile, accommodating various ingredients based on what you have at home. This dish is perfect for meal prep or feeding a crowd, and it is packed with flavor that everyone will enjoy.
How to Make Fajita Chicken Casserole Bake
Making Fajita Chicken Casserole Bake is easy. You’ll combine all the ingredients, bake, and enjoy!
Ingredients
- 600 g shredded cooked chicken breast
- 370 g uncooked instant white rice
- 298 g cream of chicken soup
- 240 g sour cream
- 140 g frozen diced onion and bell pepper blend
- 284 g diced tomatoes with chilies (undrained)
- 360 ml chicken broth
- 32 g fajita seasoning mix
- 227 g shredded Mexican-style cheese blend
Directions
- Lightly grease a 23 x 33 cm ovenproof baking dish with nonstick cooking spray.
- In a large mixing bowl, blend the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded Mexican cheese. Mix until evenly combined.
- Evenly spread the mixture into the prepared baking dish and smooth the surface with a spatula.
- Cover the dish with aluminum foil and bake at 175°C for 35 minutes.
- Remove foil, sprinkle over the remaining Mexican cheese, and return to the oven. Bake uncovered for an additional 10 minutes or until the cheese is fully melted and golden.
- Allow the casserole to rest for 5 minutes before slicing and serving hot.
How to Serve Fajita Chicken Casserole Bake
Fajita Chicken Casserole Bake can be served on its own or paired with a fresh salad or tortilla chips. You might also enjoy serving it with guacamole or salsa for an extra kick. For more ideas on tasty casseroles, check out this baked potato chicken and broccoli casserole.
How to Store Fajita Chicken Casserole Bake
After you’ve finished your casserole, let it cool completely. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the casserole for up to 3 months. To reheat, simply warm it in the oven or microwave until heated through.
Tips to Make Fajita Chicken Casserole Bake
- If you want to add extra veggies, consider mixing in some corn or black beans.
- You can adjust the spiciness by using mild or hot diced tomatoes with chilies based on your preference.
- For a crunchier top, broil the dish for a few minutes after baking.
Variation
You can customize this casserole by using beef or shrimp instead of chicken. Additionally, you might replace the white rice with brown rice or quinoa for a healthier option.
FAQs
Can I use leftover chicken for this recipe?
Yes, using leftover chicken makes this recipe even quicker to prepare. Just make sure it is shredded properly.
Can I use regular rice instead of instant rice?
If using regular rice, cook it according to package instructions before mixing it into the casserole.
How do I know when the casserole is done?
The casserole is done when the cheese is melted and golden brown, and the rice is cooked through. You can also check the internal temperature, which should reach 75°C. For more delicious casserole recipes, take a look at this dump and bake chicken alfredo tortellini casserole.
Fajita Chicken Casserole Bake
Ingredients
Casserole Ingredients
- 600 g shredded cooked chicken breast
- 370 g uncooked instant white rice
- 298 g cream of chicken soup
- 240 g sour cream
- 140 g frozen diced onion and bell pepper blend
- 284 g diced tomatoes with chilies (undrained)
- 360 ml chicken broth
- 32 g fajita seasoning mix
- 227 g shredded Mexican-style cheese blend
Instructions
Preparation
- Lightly grease a 23 x 33 cm ovenproof baking dish with nonstick cooking spray.
- In a large mixing bowl, blend the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded Mexican cheese. Mix until evenly combined.
- Evenly spread the mixture into the prepared baking dish and smooth the surface with a spatula.
Baking
- Cover the dish with aluminum foil and bake at 175°C for 35 minutes.
- Remove foil, sprinkle over the remaining Mexican cheese, and return to the oven. Bake uncovered for an additional 10 minutes or until the cheese is fully melted and golden.
Serving
- Allow the casserole to rest for 5 minutes before slicing and serving hot.
