Description
This Fajita Chicken Casserole is a comforting and flavorful dish that combines shredded chicken, instant rice, creamy soup, and a blend of Mexican spices and vegetables. Baked to perfection and topped with melted Mexican blend cheese, it’s an easy-to-make meal perfect for busy weeknights or casual gatherings.
Ingredients
Scale
Chicken and Rice
- 4 cups shredded cooked chicken (about 3 large breasts)
- 2 cups instant rice
Dairy and Soup
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 (8-ounce) shredded Mexican blend cheese (about 2 cups), divided
Vegetables and Seasoning
- 1 cup frozen diced onion and bell pepper blend
- 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning
Instructions
- Preheat the oven and prepare the baking dish: Set your oven to 350°F (175°C) to preheat while you get the other ingredients ready. Lightly grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Mix the casserole ingredients: In a large bowl, combine the shredded cooked chicken, instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, canned diced tomatoes with chilies (including the juice), chicken broth, fajita seasoning, and half of the shredded Mexican blend cheese. Stir until all ingredients are evenly incorporated.
- Assemble and bake: Pour the mixture into the prepared baking dish, spreading it out evenly. Place the dish in the preheated oven and bake for 25 minutes.
- Add remaining cheese and finish baking: Remove the casserole from the oven, sprinkle the remaining cheese evenly over the top, then return it to the oven. Bake for an additional 5-10 minutes, or until the cheese has fully melted and the casserole is heated through.
- Serve and enjoy: Once baked, let the casserole cool slightly before serving. This dish pairs well with a fresh green salad or warm tortillas for a complete meal.
Notes
- You can substitute cooked rotisserie chicken to save time.
- For a spicier version, use a hot variety of diced tomatoes with chilies or add extra fajita seasoning.
- Feel free to add fresh jalapeños or other vegetables to customize the casserole.
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the fridge for 3 days.
- To make the recipe gluten-free, ensure the cream of chicken soup and fajita seasoning are labeled gluten-free.
