Fajita Chicken Casserole Bake
Easy creamy fajita chicken casserole bake made with shredded chicken, instant rice, sour cream, and Mexican blend cheese. This simple oven baked dinner is packed with bold Tex Mex flavor and perfect for busy weeknights or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dinner, Main Course, Casserole
- Method: Baking
- Cuisine: Tex-Mex, American
Ingredients
960 g shredded cooked chicken breast
380 g instant rice (uncooked)
300 g canned cream of chicken soup
240 g sour cream
130 g frozen diced onion and bell pepper blend
284 g canned diced tomatoes with chilies, undrained
360 ml chicken broth
32 g fajita seasoning mix
225 g shredded Mexican blend cheese (divided)
Instructions
Prepare the Baking Dish
Lightly grease a 33×23 cm casserole dish with nonstick cooking spray.
Mix the Ingredients
In a large mixing bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese. Stir until fully combined.
Assemble the Casserole
Spread the mixture evenly into the prepared baking dish. Smooth the top with a spatula.
Bake Covered
Cover tightly with aluminum foil and bake in a preheated oven at 175°C for 35 minutes.
Add Cheese & Finish Baking
Remove the foil, sprinkle the remaining shredded cheese evenly over the top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve & Enjoy
Allow the casserole to rest for 5–10 minutes before serving.
Notes
Use rotisserie chicken for a quick shortcut.
If using regular long-grain rice, increase liquid and baking time accordingly.
For extra spice, add sliced jalapeños or a pinch of cayenne pepper.
This casserole stores well in the refrigerator for up to 4 days.
Can be frozen (before or after baking) for up to 2 months.
Find it online: https://elladishes.com/fajita-chicken-casserole-bake/
