Description
This Fajita Chicken Casserole is a delicious, Tex-Mex-inspired dish that combines the flavors of fajitas with the comfort of a creamy, cheesy casserole. It’s packed with shredded chicken, instant rice, diced vegetables, and a blend of spices, all baked to perfection under a layer of melted cheese. Perfect for weeknights, this casserole is a crowd-pleaser and makes great leftovers.
Ingredients
Scale
- 4 cups shredded cooked chicken (about 3 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 (McCormick preferred)
- 1 (8-ounce) shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded cooked chicken, instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, diced tomatoes with chilies, chicken broth, and fajita seasoning. Mix until well combined.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded Mexican blend cheese evenly over the top of the casserole.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes