Name: Fajita Chicken Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 4 cups shredded cooked chicken (about 3 large breasts); 2 cups instant rice; 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 chilies (like RoTel), undrained; 1 1/2 cups chicken broth; 1 packet (1.12 oz) fajita seasoning; 1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)

Description

This Fajita Chicken Casserole is an irresistible Tex-Mex dish combining tender chicken, zesty fajita spices, creamy rice, and gooey cheese all in one pan. Perfect for a busy weeknight or as a make-ahead meal.

Ingredients

4 cups shredded cooked chicken (about 3 large breasts)

2 cups instant rice

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 chilies (like RoTel), undrained

1 1/2 cups chicken broth

1 packet (1.12 oz) fajita seasoning

1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)

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Instructions

Preheat your oven to 350°F (175°C) and lightly spray a 9x13-inch casserole dish with nonstick cooking spray.
In a large mixing bowl, combine the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese. Mix thoroughly.
Pour the mixture into the prepared casserole dish and spread it evenly.
Cover the dish tightly with aluminum foil and bake for 35 minutes.
Remove the foil, sprinkle the remaining shredded cheese over the top, and bake uncovered for an additional 10 minutes, until the cheese is fully melted and bubbling.

Notes

For a meatless option, replace the chicken with black beans, corn, and extra vegetables.

Add more diced chilies or hot sauce for extra spice.

For a healthier version, substitute quinoa or cauliflower rice for instant rice.

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

This casserole can be made ahead and stored in the fridge for up to 24 hours before baking.

If using regular rice, adjust the cooking time and liquid accordingly.

This casserole can be frozen for up to 3 months. Thaw overnight before baking.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 700mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 26g
Cholesterol: 60mg