Description
This Cheesy Fajita Chicken Casserole combines shredded chicken, rice, creamy sauce, and melty cheese with bold fajita seasoning. A comforting, easy-to-make Tex-Mex dinner ready in just 40 minutes.
Ingredients
Scale
- 4 cups shredded cooked chicken (about 3 large breasts)
- 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
- Salt and pepper, to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onions and peppers, diced tomatoes with green chilies, chicken broth, and fajita seasoning. Mix until evenly combined.
- Transfer mixture into prepared baking dish, spreading evenly. Sprinkle 1 cup of cheese on top.
- Bake uncovered for 25–30 minutes, or until the rice is cooked and the casserole is bubbly.
- Remove from oven, sprinkle remaining 1 cup of cheese over the top, and let it melt for 5 minutes before serving.
- Garnish with chopped cilantro or green onions if desired, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 430 kcal