Introduction: Easy Chicken Fajita Casserole
A hearty, cheesy chicken fajita casserole with shredded chicken, rice, vegetables, and melted Mexican blend cheese baked to perfection. Perfect for busy weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baked
- Cuisine: Tex-Mex
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 (undrained; like Rotel)
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning (e.g., McCormick)
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large bowl, stir together chicken, uncooked rice, cream of chicken soup, sour cream, diced onion and bell pepper, diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the cheese.
- Pour mixture into the prepared dish, spread evenly, and wrap tightly in aluminum foil. Bake 35-45 minutes, until rice is tender.
- Remove foil, top with remaining cheese, and return to oven until melted. Serve warm.
Notes
- Use rotisserie chicken for convenience.
- Adjust the spice level with more or less diced tomatoes with chilies.
- Can prepare ahead and refrigerate before baking.