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Fajita Chicken Casserole
Caroline

Fajita Chicken Casserole

A hearty, Tex-Mex inspired casserole loaded with shredded chicken, rice, peppers, tomatoes, and fajita seasoning, all baked together with a creamy sauce and melted cheese for a family-friendly dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 365
Ingredients Equipment Method Notes

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, undrained
  • 1 1/2 cups chicken broth
  • 1 packet (1.12 oz) fajita seasoning
  • 8 oz (about 2 cups) shredded Mexican blend cheese

Equipment

  • 9x13 casserole dish
  • large mixing bowl
  • measuring cups and spoons
  • aluminum foil

Method
 

  1. Preheat your oven to 350°F. Lightly grease a 9x13 casserole dish.
  2. In a large bowl, combine shredded chicken, instant rice, cream of chicken soup, sour cream, onion and pepper blend, diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the cheese. Mix until fully combined.
  3. Spread the mixture evenly into the prepared casserole dish. Cover with foil and bake for 35 minutes.
  4. Remove the foil, sprinkle the remaining cheese over the top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
  5. Allow the casserole to rest for 5 minutes before serving.

Notes

  • This recipe works best with cooked, shredded chicken—rotisserie chicken is a quick shortcut.
  • For a creamier texture, add an extra ½ cup sour cream.
  • Serve with a squeeze of fresh lime juice for a bright finish.