Description
This Fajita Chicken Casserole Bake is a hearty and flavorful dish combining tender shredded chicken, creamy sauce, rice, and melty cheese, all seasoned with fajita spices for a quick and satisfying meal.
Ingredients
Scale
- 4 cups (600 g) shredded cooked chicken breast
- 2 cups (370 g) uncooked instant white rice
- 1 can (298 g) cream of chicken soup
- 1 cup (240 g) sour cream
- 1 cup (140 g) frozen diced onion and bell pepper blend
- 1 can (284 g) diced tomatoes with chilies, undrained
- 360 ml chicken broth
- 1 packet (32 g) fajita seasoning
- 1 bag (227 g) shredded Mexican-style cheese blend
Instructions
- Lightly grease a 23×33 cm (9×13-inch) ovenproof dish with nonstick cooking spray.
- In a large mixing bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded Mexican cheese blend. Mix thoroughly until all ingredients are evenly incorporated.
- Spread the prepared mixture evenly into the greased baking dish, smoothing the surface with a spatula.
- Cover the dish with aluminum foil and bake in a preheated oven at 175°C (350°F) for 35 minutes.
- Remove foil, sprinkle the remaining cheese evenly over the top, and return to the oven.
- Bake uncovered for a further 10 minutes, until the cheese is melted and bubbling.
Notes
- Use rotisserie chicken for quicker preparation.
- Add extra diced vegetables like corn or black beans for more texture and flavor.
- For a spicier version, add diced jalapeños to the mix.
- Can be made ahead and refrigerated before baking.
- Serve with fresh cilantro, lime wedges, or avocado for garnish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
