Fajita Chicken Casserole Bake
A hearty and flavorful casserole featuring tender shredded chicken, creamy ingredients, and melted cheese, perfect for busy weeknights.
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.
Notes
For added flavor, serve with salad, tortilla chips, guacamole, or salsa. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months. Reheat in the oven or microwave.