Description
Chicken Fajita Casserole is a quick and satisfying one-dish meal loaded with tender shredded chicken, creamy rice, fajita-seasoned vegetables, diced tomatoes with green chilies, and melted Mexican blend cheese. It’s an easy family dinner packed with bold Tex-Mex flavors.
Ingredients
- 4 cups shredded cooked chicken (about 2 large breasts)
- 2 cups instant rice
- 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
- 1 (8 oz) package shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with green chilies, chicken broth, and fajita seasoning. Stir until well combined.
- Fold in 1½ cups of the shredded Mexican blend cheese.
- Spread the mixture evenly into the prepared baking dish.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Remove the foil, sprinkle the remaining cheese evenly over the top, and bake uncovered for an additional 10–15 minutes, until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- Top with fresh cilantro, diced avocado, sliced jalapeños, or sour cream before serving.
- Rotisserie chicken is an excellent shortcut for this recipe.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex