Description
A hearty and flavorful Chicken Fajita Casserole that combines tender shredded chicken, rice, creamy sauce, and a blend of Tex-Mex flavors all baked to cheesy perfection.
Ingredients
Units
Scale
Shredded Chicken:
- 4 cups shredded cooked chicken ((about 2 large breasts))
Base Layer:
- 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 (I prefer McCormick)
Cheese Topping:
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Mix Ingredients: In a large bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, sour cream, diced onion and bell pepper blend, diced tomatoes with chilies, chicken broth, and fajita seasoning. Add half of the shredded cheese.
- Bake: Pour the mixture into the prepared dish, cover tightly with foil, and bake for 35 to 45 minutes or until the rice is tender.
- Finish: Remove from the oven, top with the remaining cheese, and return to the oven until the cheese is melted.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 830mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg
