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Fajita Chicken Casserole

A cozy, flavor-packed weeknight meal that combines the warm, smoky notes of fajitas in an easy, one-dish bake.

Ingredients

Scale
  • 4 cups cooked, shredded chicken
  • 2 cups instant rice
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup frozen diced onion and bell pepper mix
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1.5 cups chicken broth

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper mix, diced tomatoes with their juices, and chicken broth in a large mixing bowl. Mix well until all ingredients are fully combined.
  3. Pour the mixture into a greased 9×13 inch casserole dish and spread it into an even layer.
  4. Cover with foil and bake for 30 minutes.
  5. Remove the foil and bake for an additional 15 to 20 minutes, until heated through and bubbly.
  6. Let it cool for a few minutes before serving.

Notes

For a creamier result, stir in an extra 1/4 to 1/2 cup sour cream before baking.

Nutrition

Keywords: chicken casserole, fajita casserole, weeknight dinner, easy casserole