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Chicken Fajita Casserole

Chicken Fajita Casserole

The ultimate comfort food, Chicken Fajita Casserole combines tender chunks of chicken, vibrant peppers, and creamy cheese for a mouthwatering experience. Perfect for an easy weeknight dinner, this dish is sure to satisfy your cravings. Make it tonight and discover why it's a family favorite!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450

Ingredients
  

  • 4 cups shredded cooked chicken about two large breasts
  • 2 cups instant rice
  • 10.5 ounces cream of chicken soup 1 can
  • 1 cup sour cream
  • 1 red bell pepper seeded and diced
  • 1 large onion diced
  • 1.5 cups chicken broth
  • 1.12 ounces packet fajita seasoning
  • 2 cups shredded Mexican blend cheese

Equipment

  • Blender
  • Wooden Spoon
  • Mixing Bowl
  • Oven
  • Cutting Board
  • Baking Sheet

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
  2. In a large bowl, stir together the chicken, uncooked rice, cream of chicken, sour cream, diced onion, chicken broth, diced bell pepper, fajita seasoning, and half of the cheese.
  3. Pour the mixture into the prepared dish and spread it out evenly. Wrap tightly in aluminum foil.
  4. Bake in preheated oven at 350 degrees Fahrenheit for 35 to 40 minutes or until it is bubbling.
  5. Remove from the oven, top with the remaining cheese and return to the oven, uncovered, until the cheese is melted, about 5 minutes.
  6. Let rest for 5 minutes before serving.

Notes

  • Tip 1: Allow leftovers to cool completely and then wrap the casserole dish in plastic wrap or aluminum foil. You can also transfer leftovers to an airtight container.
  • Tip 2: Store your casserole leftovers in the refrigerator for 3 to 4 days.
  • Tip 3: Leftover chicken and rice fajita casserole will also freeze for up to 3 months!