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Chicken Fajita Casserole Recipe

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★★★★★

5 from 85 reviews

This Chicken Fajita Casserole is a flavorful and comforting one-dish meal combining tender shredded chicken, zesty fajita seasoning, and a creamy mixture of rice, cream of chicken soup, and sour cream. Layered with a vibrant blend of diced tomatoes with chilies, frozen onions and bell peppers, and topped with melty Mexican blend cheese, this casserole is a quick and easy dinner perfect for busy weeknights.

Ingredients

Scale

Protein

  • 4 cups shredded cooked chicken (about 2 large breasts)

Grains

  • 2 cups instant rice

Dairy

  • 1 cup sour cream
  • 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)

Canned Goods & Broth

  • 1 (10.5-ounce) can cream of chicken soup
  • 1 (10-ounce) can diced tomatoes with chilies (undrained; like Rotel)
  • 1 1/2 cups chicken broth

Seasonings & Vegetables

  • 1 cup frozen diced onion and bell pepper blend
  • 1 (1.12-ounce) packet fajita seasoning (I prefer McCormick)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
  2. Mix the base ingredients: In a large mixing bowl, combine shredded cooked chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies (including the juice), chicken broth, and fajita seasoning. Stir thoroughly until all ingredients are well incorporated.
  3. Transfer to baking dish: Pour the mixture evenly into a greased 9×13-inch casserole dish, spreading it out to create an even layer.
  4. Add the cheese topping: Sprinkle the shredded Mexican blend cheese evenly over the top of the casserole mixture.
  5. Bake the casserole: Place the casserole in the preheated oven and bake uncovered for about 30 to 35 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
  6. Rest before serving: Remove the casserole from the oven and allow it to rest for 5 minutes before serving to let the flavors meld and the casserole to set.

Notes

  • Using cooked, shredded chicken makes this recipe quick and easy, but you can also use rotisserie chicken.
  • If you prefer spicier, add extra diced jalapeños or a dash of hot sauce.
  • Feel free to substitute cream of chicken soup with a homemade cream sauce for a fresher flavor.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.
  • Instant rice cooks quickly and helps keep the preparation time short.

Keywords: chicken fajita casserole, easy dinner casserole, Mexican chicken casserole, baked chicken fajitas, creamy chicken casserole

Find it online: https://bitesizedbenny.com/chicken-fajita-casserole-recipe/