Name: Chicken Fajita Casserole
Prep time: 15 min
Cook time: PT-488349H37M45S
Total time: 10 min
Cuisine: Mexican-inspired
Ingredients: 4 cups shredded cooked chicken (about 2 large breasts); 2 cups instant rice (uncooked); 1 (10.5-ounce) can cream of chicken soup; 1 cup sour cream; 1 cup frozen diced onion and bell pepper blend (or 1 medium onion sliced and 2 medium bell peppers sliced); 1 (10-ounce) can diced tomatoes with chilies (undrained, like Rotel); 1 1/2 cups chicken broth; 1 (1.12-ounce) packet fajita seasoning (or 1 recipe homemade fajita seasoning); 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided; 1 tablespoon olive oil (if sauteing fresh vegetables/chicken); 4 ounces cream cheese, softened (optional, for extra creaminess); Fresh chopped cilantro, for garnish (optional)

Description

A flavorful and easy Chicken Fajita Casserole that combines shredded chicken, rice, vegetables, and cheese for a comforting meal.

Ingredients

4 cups shredded cooked chicken (about 2 large breasts)
2 cups instant rice (uncooked)
1 (10.5-ounce) can cream of chicken soup
1 cup sour cream
1 cup frozen diced onion and bell pepper blend (or 1 medium onion sliced and 2 medium bell peppers sliced)
1 (10-ounce) can diced tomatoes with chilies (undrained, like Rotel)
1 1/2 cups chicken broth
1 (1.12-ounce) packet fajita seasoning (or 1 recipe homemade fajita seasoning)
1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided
1 tablespoon olive oil (if sauteing fresh vegetables/chicken)
4 ounces cream cheese, softened (optional, for extra creaminess)
Fresh chopped cilantro, for garnish (optional)

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Instructions

Preheat the oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
If using fresh chicken, bell peppers, and onion: In an oven-proof skillet or large pan, heat olive oil over medium-high heat. Cook chicken until done, remove and keep warm. Add sliced onions and bell peppers and sauté until desired tenderness is reached.
In a large bowl, stir together the shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend (or sautéed fresh vegetables), diced tomatoes with chilies (undrained), chicken broth, fajita seasoning packet, and about half (1 cup) of the shredded Mexican blend cheese. If using, also add softened cream cheese and stir until combined.
Pour the mixture into the prepared baking dish and spread it evenly.
Wrap the dish tightly in aluminum foil. Bake for 35 to 45 minutes, or until the rice is tender and most of the liquid is absorbed.
Remove from the oven, unwrap, and sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top.
Return to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh chopped cilantro, if desired, and serve immediately.

Notes

For a spicier casserole, use diced tomatoes with jalapeños or add a pinch of cayenne pepper to the seasoning.
If you don’t have instant rice, you can use pre-cooked rice. Adjust the baking time accordingly.
Ensure the cream cheese is fully softened to avoid lumps in the casserole.
This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.