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Chicken Fajita Casserole

Delicious Chicken Fajita Casserole for Cozy Family Nights

This Chicken Fajita Casserole combines tender chicken, colorful vegetables, and gooey cheese, making it a must-try for dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Shredded Cooked Chicken Use rotisserie chicken for easy prep.
  • 1 cup Instant Rice Swap with cauliflower rice for a low-carb option.
  • 1 can Cream of Chicken Soup Feel free to substitute with any favorite cream soup.
  • 1 cup Sour Cream Greek yogurt can be used as a healthier alternative.
  • 1 cup Frozen Diced Onion and Bell Pepper Blend Saves prep time.
  • 1 can Diced Tomatoes with Chilies (Rotel) Choose mild or hot based on preference.
  • 1 cup Chicken Broth Adjust liquid if using other rice.
  • 1 packet Fajita Seasoning Use your favorite brand.
  • 1 cup Shredded Mexican Blend Cheese Substitute with sharp cheddar or pepper jack for added zest.
Optional Garnishes
  • 1 cup Fresh Cilantro Chop and sprinkle before serving.
  • 1 cup Sliced Jalapeños For an extra kick.
  • 1 cup Guacamole
  • 1 cup Salsa

Equipment

  • 9x13-inch baking dish
  • large mixing bowl

Method
 

Step-by-Step Instructions for Chicken Fajita Casserole
  1. Preheat your oven to 350°F (175°C) and lightly spray a 9x13 inch baking dish with nonstick cooking spray.
  2. Combine the shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper, undrained diced tomatoes with chilies, chicken broth, and fajita seasoning in a large mixing bowl. Stir everything together until well combined.
  3. Pour the mixture into the prepared baking dish, spreading it out evenly. Cover the dish tightly with aluminum foil.
  4. Bake covered in the preheated oven for 35 to 45 minutes until the rice is tender.
  5. Remove the casserole from the oven, take off the aluminum foil, and sprinkle the remaining shredded Mexican blend cheese on top. Return to the oven uncovered and bake for an additional 5 to 10 minutes until cheese is melted and bubbly.
  6. Let it sit for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Casserole freezes well for up to 2 months.

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