Fajita Chicken Casserole
Ingredients:
- 4 cups shredded cooked chicken (about 3 large breasts)
- 2 cups instant rice (uncooked)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 (10 oz) can diced tomatoes with green chilies (undrained)
- 1½ cups chicken broth
- 1 (1.12 oz) packet fajita seasoning
- 2 cups (8 oz bag) shredded Mexican blend cheese, divided
Directions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, and fajita seasoning. Stir until well blended.
3. Add the uncooked instant rice, frozen onion and bell pepper blend, diced tomatoes with green chilies (including liquid), and shredded cooked chicken to the mixture. Stir to combine all ingredients evenly.
4. Transfer the mixture to a greased 9x13-inch baking dish.
5. Cover the dish with foil and bake for 35 minutes.
6. Remove the foil, stir the casserole gently, then sprinkle 1 cup of shredded Mexican blend cheese evenly over the top.
7. Return to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Remove from oven and sprinkle the remaining 1 cup of cheese on top for extra cheesiness, if desired. Let stand for 5 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: Approximately 420 kcal per serving | Servings: 6 servings
Tips:
Use freshly cooked chicken breasts for best texture and flavor in this casserole.
If you prefer a spicier dish, add extra diced jalapeños or hot sauce to the mixture before baking.