Description
This Fajita Chicken Casserole is a hearty, flavorful dish combining shredded chicken, instant rice, creamy soup, fajita seasoning, and a blend of cheeses. Baked to perfection, it’s an easy one-dish meal perfect for family dinners or meal prepping, delivering a comforting Mexican-inspired flavor with minimal effort.
Ingredients
Scale
Chicken and Vegetables
- 4 cups shredded cooked chicken (about 3 large breasts)
- 1 cup frozen diced onion and bell pepper blend
- 1 (10-ounce) can diced tomatoes with chilies (such as Ro*Tel), undrained
Grains and Dairy
- 2 cups instant rice
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 (8-ounce) shredded Mexican blend cheese (about 2 cups), divided
Liquids and Seasoning
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning
Instructions
- Preheat the oven and prepare the baking dish: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set it aside.
- Combine ingredients: In a large mixing bowl, stir together the shredded cooked chicken, instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded Mexican blend cheese. Mix until all ingredients are evenly incorporated.
- Assemble the casserole: Pour the combined mixture into the prepared baking dish, smoothing out the top evenly. Then sprinkle the remaining half of the shredded cheese evenly over the top of the casserole.
- Bake and serve: Place the baking dish in the preheated oven and bake uncovered for about 30 minutes, or until the casserole is bubbly and the cheese on top is melted and slightly golden. Remove from the oven, let it cool slightly, then serve warm and enjoy your fajita chicken casserole!
Notes
- You can use fresh cooked chicken breasts if preferred; just shred them before use.
- For a spicier kick, add extra diced jalapeños or a pinch of cayenne pepper with the fajita seasoning.
- If you want a lower sodium option, choose low-sodium chicken broth and soup.
- This casserole can be prepared the day before and baked fresh when ready.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
