Chicken Fajita Casserole Recipe
This Chicken Fajita Casserole is packed with flavor and super easy to make. Plus, you won't have many dishes to clean up! With chicken, cheese, veggies, rice, and a delicious sauce, it's a perfect meal for any night of the week.
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 (I prefer McCormick)
- 1 8-ounce package shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat your oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large bowl, mix together the chicken, uncooked rice, cream of chicken soup, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese.
- Pour the mixture into the prepared baking dish and spread it evenly. Cover tightly with aluminum foil.
- Bake for 35 to 45 minutes, or until the rice is tender.
- Remove from the oven, top with the remaining cheese, and return to the oven until the cheese is melted.
Notes
- Use Rotisserie Chicken: For a quick prep, use shredded rotisserie chicken.
- Customize Veggies: Add extra veggies like corn or black beans for added texture and flavor.