Description
This Cheesy Chicken Fajita Casserole is a comforting and flavorful one-dish meal that combines tender shredded chicken, seasoned rice, creamy soup, and a melty Mexican cheese blend. Infused with fajita spices and diced tomatoes with chilies, it’s an easy oven-baked casserole perfect for family dinners or meal prep, delivering hearty Tex-Mex flavors with cheesy goodness.
Ingredients
Scale
Chicken and Rice Mixture
- 4 cups shredded cooked chicken (about 2 large breasts)
- 2 cups instant rice
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 (10-ounce) can diced tomatoes with chilies (like Rotel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning (e.g., McCormick)
Cheese
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to ensure the casserole doesn’t stick.
- Combine Ingredients: In a large mixing bowl, combine the shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, diced tomatoes with chilies (undrained), chicken broth, and fajita seasoning. Stir until all ingredients are well mixed. Then fold in half of the shredded Mexican blend cheese to integrate the cheesy flavor into the mixture.
- Assemble Casserole: Pour the combined mixture evenly into the prepared baking dish, spreading it out to fill the dish.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 35 to 45 minutes, or until the rice is fully cooked and tender.
- Add Remaining Cheese and Finish Baking: Remove the foil and sprinkle the remaining shredded cheese evenly over the top of the casserole. Return the uncovered dish to the oven and bake for an additional 5 to 10 minutes, or until the cheese on top is melted and bubbly.
- Serve: Once done, remove the casserole from the oven and let it cool slightly before serving to allow the flavors to settle and the dish to thicken.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- If preferred, substitute the instant rice with regular long-grain white rice, but increase the baking time accordingly and ensure the rice is cooked through.
- For a spicier dish, add extra diced jalapeños or hot sauce to the mixture.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Use gluten-free cream of chicken soup or make your own to keep this casserole gluten free.
- Adding a topping of sliced avocado or fresh cilantro before serving can add freshness and extra flavor.
