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Fajita Chicken Casserole
Katie

Fajita Chicken Casserole

This creamy Fajita Chicken Casserole is packed with bold Tex-Mex flavors, melty cheese, and the perfect amount of heat. A hearty, family-friendly dish made in one pan!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 –8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked shredded chicken (about 3 large breasts)
  • 2 cups instant rice uncooked
  • 1 10.5 oz can cream of chicken soup
  • 1 cup sour cream
  • 1 cup frozen diced onion and bell pepper mix
  • 1 10 oz can diced tomatoes with green chilies (like RoTel), with juices
  • 1½ cups chicken broth
  • 1 1.12 oz packet fajita seasoning
  • 2 cups 1 bag, 8 oz shredded Mexican blend cheese

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray.
  2. In a large bowl, combine the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen pepper and onion mix, diced tomatoes with their liquid, chicken broth, fajita seasoning, and half of the shredded cheese. Stir everything together until fully incorporated.
  3. Spread the mixture evenly into the prepared casserole dish.
  4. Cover the dish tightly with foil and bake for 35 minutes.
  5. Remove the foil, sprinkle the remaining cheese over the top, and return to the oven. Bake uncovered for another 10 minutes, or until the cheese is melted and bubbling.
  6. Let it rest for a few minutes before serving. Pair with tortilla chips, sliced avocado, or a simple green salad if desired.

Notes

This dish is perfect for meal prep and tastes even better the next day. You can swap out the protein with cooked ground beef or turkey for a twist.