Description
This Cheesy Chicken Fajita Casserole is a hearty, flavorful dish combining tender shredded chicken, instant rice, creamy soup, and Mexican spices, all baked to perfection with melted Mexican blend cheese. It’s an easy one-dish meal perfect for family dinners, delivering all the fajita flavors in a comforting casserole form.
Ingredients
Scale
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 (such as McCormick)
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided
Instructions
- Preheat the oven: Set 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 fajita seasoning. Stir well until all ingredients are evenly mixed. Add half of the shredded Mexican blend cheese to the mixture and stir to incorporate.
- Assemble Casserole: Pour the combined mixture evenly into the prepared baking dish, spreading it out for even cooking.
- Bake: Cover the dish tightly with aluminum foil to trap moisture and bake for 35 to 45 minutes, or until the rice is tender and the casserole is bubbly around the edges.
- Finish: Carefully remove the foil, sprinkle the remaining shredded Mexican blend cheese evenly on top, and return the casserole to the oven. Bake uncovered for an additional 5 to 7 minutes or until the cheese is fully melted and slightly golden.
- Serve: Remove from oven and let the casserole sit for a few minutes before serving to allow it to set and cool slightly for easier slicing and serving.
Notes
- Ensure the rice is fully cooked before serving; cooking times may vary slightly based on oven accuracy.
- For a spicier kick, use a hot variety of diced tomatoes with chilies or add extra fajita seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make the dish lower in fat, substitute sour cream with Greek yogurt and use reduced-fat cheese.
- This casserole freezes well; thaw overnight before reheating.
