Fajita Chicken Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups cooked, shredded chicken (3 large breasts)
02 -
2 cups uncooked instant rice
03 -
1 can (10.5 oz) cream of chicken soup
04 -
1 cup sour cream
05 -
1 cup frozen diced onion & bell pepper mix
06 -
1 can (10 oz) diced tomatoes with chilies, undrained
07 -
1½ cups chicken broth
08 -
1 packet fajita seasoning (1.12 oz)
09 -
2 cups shredded Mexican blend cheese, divided
# Instructions:
01 -
Lightly spray a 9×13-inch baking dish with cooking spray. Preheat oven to 350°F.
02 -
In a large bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen vegetables, diced tomatoes with chilies, chicken broth, fajita seasoning, and 1 cup of the shredded cheese.
03 -
Pour the mixture into the prepared baking dish and spread evenly.
04 -
Cover with aluminum foil and bake for 35 minutes.
05 -
Uncover and sprinkle the remaining 1 cup of cheese on top. Bake for an additional 10 minutes until golden and bubbly.
06 -
Cool for 5-10 minutes to allow the casserole to thicken and make scooping easier before serving.
# Notes:
01 -
This creamy, cheesy casserole is loaded with fajita flavor and makes a perfect one-dish dinner.
02 -
It's weeknight gold - quick to prep and easy to love!
03 -
You can use rotisserie chicken to save time, or cook and shred chicken breasts ahead of time.
04 -
The instant rice cooks perfectly in the casserole, absorbing all the delicious flavors.