Ingredients
Scale
- 4 cups shredded cooked 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 blend
- 1 (10 oz) can diced tomatoes with green chilies (such as RoTel), undrained
- 1½ cups chicken broth
- 1 (1.12 oz) packet fajita seasoning
- 2 cups (8 oz bag) shredded Mexican blend cheese, divided
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick spray.
- Mix the Filling: In a large bowl, combine the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and pepper mix, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese. Stir until evenly blended.
- Assemble the Casserole: Spread the mixture evenly in the prepared baking dish.
- Bake Covered: Cover with aluminum foil and bake for 35 minutes.
- Add Cheese & Finish Baking: 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 fully melted and bubbly.
Notes
- Serve with your favorite fajita toppings like salsa, guacamole, extra sour cream, or chopped cilantro.
- For a spicier casserole, add a pinch of cayenne pepper to the mixture.
- You can use leftover rotisserie chicken for quick prep.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Tex-Mex
Keywords: fajita, chicken, casserole, easy dinner, family meal, Tex-Mex