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Fajita Chicken Casserole

A warm, cheesy dish that combines fajita flavors in a one-pan bake, perfect for quick weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 cups cooked, shredded 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 mix
  • 1 can (10 oz) diced tomatoes with green chilies (like RoTel), with juices
  • 1.5 cups chicken broth
  • 1 packet (1.12 oz) fajita seasoning
  • 2 cups (8 oz) shredded Mexican blend cheese

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 9×13-inch baking dish with cooking spray.
  3. In a large bowl, combine the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen pepper and onion mix, diced tomatoes with their liquid, chicken broth, and fajita seasoning. Stir in half of the shredded cheese.
  4. Spread the mixture evenly into the prepared casserole dish.
  5. Cover the dish tightly with foil and bake for 35 minutes.
  6. Remove the foil, sprinkle the remaining cheese over the top, and return to the oven. Bake uncovered for another 10 minutes, or until the cheese is melted and bubbling.
  7. Let it rest for a few minutes before serving.

Notes

Pairs well with tortilla chips, sliced avocado, or a simple green salad. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months.