Description
This Easy Chicken Fajita Casserole combines tender chicken, vibrant bell peppers, and melty cheese, creating a mouthwatering meal that is perfect for weeknight dinners or gatherings with family and friends.
Ingredients
Scale
- 4 cups shredded cooked 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)
- 1.5 cups chicken broth
- 1.12 oz fajita seasoning packet
- 8 oz shredded Mexican blend cheese (about 2 cups, divided)
Instructions
- Preheat oven to 350°F and prepare a 9×13 inch baking dish with nonstick spray.
- In a large bowl, combine shredded chicken, rice, cream of chicken soup, sour cream, frozen vegetables, tomatoes with chilies, broth, and fajita seasoning. Mix well.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Cover with aluminum foil and bake for 35 to 45 minutes until rice is tender and mixture is bubbly.
- Remove foil and sprinkle remaining cheese on top. Bake uncovered for an additional 3 to 5 minutes until cheese is melted.
- Let stand for 5 minutes before serving.
Notes
For a heartier texture, substitute instant rice with brown rice.
Let the casserole sit after baking for easier serving.
Add diced jalapeños for extra spice if desired.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 487
- Sugar: 3g
- Sodium: 682mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 110mg