Fajita Chicken Casserole
Ingredients:
- 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 (undrained)
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning
- 1 (8-ounce) shredded Mexican blend cheese (about 2 cups)
Directions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, and fajita seasoning. Mix well until smooth.
3. Stir in the instant rice, frozen diced onion and bell pepper blend, and diced tomatoes with chilies (undrained).
4. Add the shredded cooked chicken to the mixture and stir until evenly combined.
5. Pour the mixture into a greased 9x13-inch baking dish.
6. Cover the dish with aluminum foil and bake for 40 minutes.
7. Remove the foil, sprinkle shredded Mexican blend cheese evenly over the top, and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Let the casserole rest for 5 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: Approximately 450 kcal per serving | Servings: 6 servings
Tips:
Use fresh bell peppers and onions sautéed before adding for enhanced texture and flavor.
Serve with a side of guacamole or sour cream for added creaminess and zest.