Description
This Chicken Fajita Casserole is a flavorful, cheesy one-dish meal loaded with shredded chicken, rice, vegetables, and a kick of fajita seasoning. Perfect for a quick weeknight dinner.
Ingredients
- 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; like Rotel)
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning (I prefer McCormick)
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, rice, cream of chicken soup, sour cream, frozen vegetables, diced tomatoes with chilies, chicken broth, and fajita seasoning.
- Transfer mixture to a greased baking dish.
- Sprinkle shredded Mexican blend cheese evenly on top.
- Cover with foil and bake for 25–30 minutes until heated through.
- Remove foil and bake an additional 5 minutes to melt and slightly brown the cheese.
- Serve warm, optionally garnished with fresh cilantro or green onions.
Notes
- Adjust the level of spiciness by using mild or hot diced tomatoes with chilies.
- Leftovers can be stored in the fridge for 2–3 days and reheat well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Casserole
- Cuisine: Mexican-American