Fajita Chicken Casserole Bake (Print-Friendly Version)
Creamy chicken casserole with rice, fajita spices, and cheese. Easy, hearty, and perfect for weeknights.
# What You Need:
→ Main Ingredients
01 -
3 cups shredded cooked chicken, such as rotisserie
02 -
2 cups uncooked instant white rice
03 -
1 can (10.5 oz) cream of chicken soup
04 -
1 cup sour cream
05 -
2 cups frozen fajita-style onion and bell pepper mix
06 -
1 can (10 oz) diced tomatoes with juices
07 -
1 1/2 cups chicken broth
08 -
1 packet (about 1 oz) fajita seasoning mix
09 -
2 cups shredded Mexican cheese blend, divided
10 -
Nonstick cooking spray, for greasing dish
# How to Make It:
01 -
Preheat oven to 350°F and lightly grease a 9x13-inch baking dish with nonstick cooking spray.
02 -
In a large mixing bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen vegetables, diced tomatoes with juices, chicken broth, fajita seasoning, and 1 cup of shredded cheese. Mix until evenly combined.
03 -
Pour mixture into the prepared baking dish and spread evenly, ensuring the rice is distributed throughout.
04 -
Cover the dish tightly with aluminum foil and bake for 35 minutes to allow rice to steam and flavors to meld.
05 -
Remove foil, sprinkle remaining 1 cup of cheese over the top, and return to oven uncovered for an additional 10 minutes until cheese is melted and golden.
06 -
Allow casserole to rest for 5 to 10 minutes before serving to let it thicken and set.
# Important Notes:
01 -
Do not skip covering with foil; this step is essential for tender rice.
02 -
Include tomato juices in the mix to provide moisture for the rice.
03 -
Allow resting time before serving to avoid a soupy consistency.