Description
This Cheesy Chicken Fajita Casserole is a comforting one-dish meal packed with tender shredded chicken, flavorful fajita seasoning, creamy textures from sour cream and cream of chicken soup, and a melty topping of Mexican blend cheese. Perfect for a hearty family dinner, it combines the vibrant tastes of fajitas in a convenient baked casserole form.
Ingredients
Scale
Chicken and Vegetables
- 4 cups shredded cooked chicken (about 2 large breasts)
- 1 cup frozen diced onion and bell pepper blend
- 1 (10-ounce) can diced tomatoes with chilies (like Rotel), undrained
Dry Ingredients
- 2 cups instant rice
- 1 (1.12-ounce) packet fajita seasoning (preferably McCormick)
Dairy and Liquids
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups chicken broth
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to ensure the casserole doesn’t stick.
- 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, diced tomatoes with chilies (undrained), chicken broth, and the fajita seasoning. Stir in half of the shredded Mexican blend cheese to incorporate cheesy flavor evenly.
- Bake Covered: Pour the combined mixture into the prepared baking dish. Cover the dish tightly with aluminum foil to keep moisture in. Bake in the preheated oven for 35 to 45 minutes, or until the rice is fully cooked and tender.
- Add Cheese Topping and Finish Baking: Carefully remove the casserole from the oven, remove the foil, and sprinkle the remaining shredded cheese evenly over the top. Return the uncovered casserole to the oven for several minutes until the cheese melts and becomes bubbly.
- Serve: Once the cheese is melted, remove the casserole from the oven, let it cool for a few minutes, and serve warm for a delicious, cheesy chicken fajita-inspired meal.
Notes
- Use freshly shredded rotisserie chicken or cooked chicken breasts to save time.
- If you prefer spicier flavors, consider adding extra diced jalapeños or a pinch of cayenne pepper.
- Instant rice cooks faster than regular rice, perfectly suited for this casserole’s bake time.
- Covering the casserole while baking ensures the rice absorbs the liquids and stays tender.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
