Description
A delicious and easy Chicken Fajita Casserole combining tender chicken, vibrant peppers, and rich flavors, perfect for busy weeknights.
Ingredients
Scale
- 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, undrained
- 1 1/2 cups chicken broth
- 1 1.12-ounce packet fajita seasoning
- 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 shredded chicken, uncooked rice, cream of chicken soup, sour cream, diced onion and bell pepper blend, diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Cover tightly with aluminum foil and 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
Great for meal prep; leftovers can be refrigerated for 3-4 days or frozen for up to 3 months. Use leftover rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 80mg
Keywords: casserole, chicken, fajita, easy dinner, family meal