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Chicken Fajita Casserole

This Chicken Fajita Casserole combines tender chicken, perfectly cooked rice, colorful bell peppers, and a creamy, cheesy sauce with bold Tex-Mex flavors - all baked to bubbly perfection in one easy dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded cooked chicken about 2 large breasts or 1 rotisserie chicken
  • 2 cups instant rice uncooked
  • 10.5 oz cream of chicken soup 1 can
  • 1 cup sour cream
  • 1 cup frozen diced onion and bell pepper blend
  • 10 oz diced tomatoes with chilies 1 can, undrained (like Rotel)
  • 1.5 cups chicken broth
  • 1.12 oz fajita seasoning packet prefer McCormick brand
  • 8 oz shredded Mexican blend cheese about 2 cups, divided

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Aluminum foil
  • Mixing spoon

Method
 

  1. Preheat the oven to 350°F. Lightly spray a 9x13 inch baking dish with nonstick cooking spray.
  2. In a large bowl, stir together the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and about half (1 cup) of the shredded cheese until well combined.
  3. Pour the mixture into the prepared baking dish and spread it into an even layer.
  4. Cover the dish tightly with aluminum foil.
  5. Bake for 35 to 45 minutes, or until the rice is tender and has absorbed most of the liquid.
  6. Remove from the oven, discard the foil, and sprinkle the remaining cheese evenly over the top.
  7. Return to the oven and bake uncovered for 3-5 minutes, or until the cheese is melted and bubbly.
  8. Let stand for 5 minutes before serving. Serve with tortilla chips, fresh salsa, sliced avocado, or fresh cilantro if desired.

Notes

For shredded chicken, use rotisserie chicken for convenience or cook 2-3 boneless skinless chicken breasts. Can substitute boneless skinless chicken thighs (need 4). Use your favorite brand of cream of chicken soup and low-fat or fat-free sour cream if preferred. For a low-carb version, substitute riced cauliflower for instant rice and reduce broth to 3/4 cup. Add black beans or pinto beans for extra nutrition and fiber. Use mild or hot Rotel depending on your heat preference.
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