Fajita Chicken Rice Casserole
Shredded chicken, instant rice, peppers, and fajita seasoning baked in a creamy sauce under melted cheese.
Equipment
- 9 by 13 inch baking dish
- Large mixing bowl
- Aluminum foil
- Spatula
Ingredients
Main Ingredients
- 1 lb cooked chicken breast shredded, about 3 cups
- 3 cup uncooked instant white rice
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 can (10 oz) diced tomatoes with green chilies undrained
- 1 ½ cup low-sodium chicken broth
- 1 packet (1 oz) fajita seasoning mix
- 2 cup shredded Mexican cheese blend divided
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 9 by 13 inch dish.
- Mix. Combine the chicken, rice, soup, sour cream, pepper blend, tomatoes, broth, fajita seasoning, and 1 cup cheese in a large bowl.
- Spread. Pour into the dish and smooth the top.
- Bake covered. Cover tightly with foil and bake 35 minutes.
- Add cheese. Uncover, top with the remaining cheese, and bake 10 minutes until bubbly.
- Rest. Let stand 5 minutes before serving.
Notes
Substitutions: Use cream of mushroom soup, and Greek yogurt for part of the sour cream.
Tips: Use instant rice and a tight foil seal so the rice steams. Skip added salt because the soup, seasoning, and cheese are salty.
Storage: Refrigerate 3 to 4 days or freeze up to 3 months. Reheat to 165 degrees F.