Fajita Chicken Casserole
A warm and cheesy casserole that combines the delicious flavors of fajitas, perfect for family dinners or potlucks.
Ingredients
Main Ingredients
- 4 cups shredded cooked chicken about 3 large breasts
- 2 cups instant rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 can (10 oz) diced tomatoes with chilies undrained
- 1.5 cups chicken broth
- 1 packet (1.12 oz) fajita seasoning
- 1 bag (8 oz) shredded Mexican blend cheese about 2 cups
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch casserole dish with nonstick cooking spray.
- In a large bowl, mix the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes (with juice), chicken broth, fajita seasoning, and half of the shredded cheese.
- Pour the mixture into the prepared casserole dish, spreading it out evenly.
Baking
- Cover the dish with foil and bake for 35 minutes.
- After 35 minutes, remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10 minutes until the cheese is melted and bubbly.
Notes
Serve hot and enjoy with salad or tortilla chips. For extra flavor, add salsa or guacamole. Leftovers can be stored for 3-4 days in the fridge or frozen for up to 2 months.