Description
This Cheesy Chicken Fajita Casserole is a comforting, flavorful one-dish meal combining shredded chicken, fajita-seasoned vegetables, and creamy ingredients baked to perfection with melty Mexican blend cheese.
Ingredients
Main Ingredients
- 4 cups shredded cooked chicken (about 2 large breasts)
- 2 cups instant rice
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 (10-ounce) can diced tomatoes with chilies (like Rotel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning (preferably McCormick)
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, combine the shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, and the fajita seasoning packet. Stir in half of the shredded Mexican blend cheese to incorporate the cheesy flavor throughout the casserole.
- Bake Covered: Pour the combined mixture evenly into the prepared baking dish. Cover the dish tightly with aluminum foil to trap steam and moisture, then bake for 35 to 45 minutes until the rice is tender and fully cooked.
- Add Cheese Topping: Remove the baked casserole from the oven and carefully take off the foil. Sprinkle the remaining shredded cheese evenly on top and return the dish to the oven uncovered.
- Melt Cheese: Bake again for a few minutes until the cheese on top melts completely and is bubbly, creating a delicious golden layer.
Notes
- Use instant rice to speed up cooking time and ensure the rice is tender after baking.
- Substitute frozen diced onion and bell pepper with fresh vegetables if preferred; sauté first for better texture.
- Adjust fajita seasoning amount to taste if you prefer more or less spice.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated thoroughly before serving.
- For a lower-fat version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
