Fajita Chicken Casserole
A hearty, zesty Fajita Chicken Casserole layered with tender shredded chicken, bell peppers, onions, rice, and gooey cheese. This Tex-Mex-inspired dish is perfect for family meals or meal prepping.
Servings: 6 servings
Calories: 450kcal
Ingredients
- 4 cups shredded cooked chicken
- 2 cups instant rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1.5 cups chicken broth
- 1 packet (1.12 oz) fajita seasoning
- 2 cups shredded Mexican-blend cheese, divided
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Mix ingredients: In a large mixing bowl, combine 4 cups of shredded cooked chicken, 2 cups of uncooked instant rice, one can of cream of chicken soup, 1 cup sour cream, 1 cup frozen diced onion and bell pepper blend, one can of diced tomatoes with green chilies (undrained), 1.5 cups chicken broth, and the entire packet of fajita seasoning. Add 1 cup of shredded Mexican-blend cheese to the mixture.
- Combine thoroughly: Stir all ingredients together until the mixture is evenly combined and uniform in consistency.
- Transfer and cover: Spread the mixture evenly into your prepared 9x13 baking dish. Cover the dish tightly with aluminum foil.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes until the rice is tender and the casserole is hot throughout.
- Add cheese topping: Carefully remove the foil and sprinkle the remaining 1 cup of shredded Mexican-blend cheese evenly over the casserole.
Notes
Mexican-blend cheese provides a gooey, flavorful finish; substitute with vegan cheese for a plant-based version. Leftovers can be stored in an airtight container in the fridge for up to 3 days.