Fajita Chicken Casserole
Ingredients :
For the Casserole Mixture:
4 cups (600g) shredded cooked chicken breast (rotisserie works well)
2 cups (370g) uncooked instant white rice (or Minute Rice for no-boil convenience)
1 can (10.5 oz / 298g) cream of chicken soup (adds richness and binds the mixture)
1 cup (240g) sour cream (or Greek yogurt for lighter version)
1 cup (140g) frozen diced onion and bell pepper blend (or fresh, if preferred)
1 can (10 oz / 284g) diced tomatoes with green chilies , undrained (adds fire and moisture)
360ml (1½ cups) chicken broth (or water in a pinch – chicken stock adds depth)
1 packet (32g) fajita seasoning (or homemade mix with chili powder, cumin, paprika, garlic, and salt)
Instructions:
Step 1: Prep Pan & Preheat Oven
Grease a 9×13-inch (23×33 cm) baking dish with non-stick spray or oil.
Preheat oven to 350°F (175°C) .
Step 2: Mix the Casserole Base
In a large bowl, combine:
Shredded chicken
Uncooked instant rice
Cream of chicken soup
Sour cream
Frozen onion and peppers
Tomatoes with chilies (undrained – adds extra juice and heat)
Chicken broth
Fajita seasoning
Mix thoroughly until fully combined and evenly distributed.
Step 3: Layer the Cheese
Pour half of the Mexican cheese blend into the casserole mixture and stir gently to incorporate.
Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
Sprinkle the remaining ½ of the cheese over the top for a golden finish.
Step 4: Bake Covered, Then Uncover
Cover the casserole tightly with aluminum foil and bake at 350°F (175°C) for 35 minutes .
Remove from oven and peel back the foil .
Bake uncovered for 10 more minutes , or until the cheese is melted, bubbly, and lightly golden.
Step 5: Rest & Serve Warm
Let the casserole cool for 5–10 minutes before serving—this helps the layers set and prevents burning.
