Description
This Easy Chicken Fajita Casserole bursts with flavor from tender chicken, colorful vegetables, and creamy cheese, making it a perfect quick dinner for any occasion.
Ingredients
Scale
- 4 cups shredded cooked chicken
- 2 cups instant rice (uncooked)
- 10.5 oz cream of chicken soup
- 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 spray a 9×13 inch baking dish with nonstick cooking spray.
- Combine chicken, rice, cream of chicken soup, sour cream, frozen vegetables, diced tomatoes, chicken broth, and fajita seasoning in a large bowl.
- Pour mixture into prepared baking dish and spread evenly.
- Cover tightly with aluminum foil and bake for 35 to 45 minutes until rice is tender.
- Remove foil, sprinkle remaining cheese on top, and bake for an additional 3-5 minutes until cheesy and bubbly.
- Let stand for 5 minutes before serving.
Notes
For a faster option, use rotisserie chicken.
Customize veggies based on your preference or dietary needs.
Leftovers can be stored in an airtight container and reheated easily.
Nutrition
- Serving Size: 1 serving (1/8 of casserole)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg