Fajita Chicken Casserole
This Fajita Chicken Casserole combines shredded chicken, rice, and a creamy blend of flavors for a hearty and easy-to-make dish.
Equipment
- 9x13-inch baking dish
- Mixing bowl
Ingredients
Main Ingredients
- 4 cups shredded cooked chicken about 3 large breasts
- 2 cups instant rice uncooked
- 1 can cream of chicken soup 10.5 oz
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 can diced tomatoes with green chilies 10 oz, undrained
- 1.5 cups chicken broth
- 1 packet fajita seasoning 1.12 oz
- 2 cups shredded Mexican blend cheese 8 oz bag, divided
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with green chilies, chicken broth, and fajita seasoning. Mix well.
- Transfer the mixture to a 9x13 inch baking dish and spread it evenly.
- Sprinkle 1 cup of shredded Mexican blend cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the rice is cooked and the casserole is bubbly.
- Remove from the oven and sprinkle the remaining 1 cup of cheese on top. Let it melt before serving.
Notes
For added flavor, you can garnish with fresh cilantro or serve with a side of salsa and sour cream.