Creamy Fajita Chicken Casserole
Shredded chicken, instant rice, creamy soup, and fajita seasoning baked under melted Mexican cheese.
Equipment
- 9x13 inch baking dish
- Aluminum foil
- Large mixing bowl
Ingredients
Main Ingredients
- 4 cup shredded cooked chicken
- 2 cup instant rice uncooked
- 1 can cream of chicken soup about 10 ounces
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 can diced tomatoes with green chilies undrained, about 10 ounces
- 1 cup chicken broth plus 1/2 cup more
- 1 packet fajita seasoning about 1 ounce
- 2 cup shredded Mexican cheese blend divided
Instructions
Cooking
- Heat. Heat the oven to 350 F and spray a 9x13 inch dish.
- Mix. Stir the chicken, rice, soup, sour cream, vegetables, tomatoes, broth, seasoning, and half of the cheese.
- Fill. Spread the mixture evenly in the dish.
- Bake. Cover with foil and bake for 35 minutes.
- Top. Uncover, add the remaining cheese, and bake 10 minutes more until bubbly.
Notes
Substitutions: Use pepper jack cheese or add black beans.
Tips: Use instant rice and cover the dish tightly.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.