Fajita Chicken Casserole Bake (Print Version)
Tender chicken, instant rice and veggies baked with creamy sauce, zesty fajita seasoning, and gooey cheese.
# What You'll Need:
→ Main Ingredients
01 -
4 cups shredded cooked chicken breast
02 -
2 cups uncooked instant white rice
03 -
1 can (10.5 ounces) cream of chicken soup
04 -
1 cup sour cream
05 -
1 cup frozen diced onion and bell pepper blend
06 -
1 can (10 ounces) diced tomatoes with green chilies, undrained
07 -
1 1/2 cups chicken broth
08 -
1 packet (about 1 ounce) fajita seasoning
09 -
2 cups shredded Mexican-style cheese blend, divided
10 -
Nonstick cooking spray, for greasing
# Steps to Follow:
01 -
Lightly coat a 9 by 13-inch ovenproof baking dish with nonstick cooking spray to prevent sticking.
02 -
In a large mixing bowl, thoroughly mix the shredded cooked chicken, uncooked instant white rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with green chilies, chicken broth, fajita seasoning, and half of the shredded Mexican-style cheese blend until evenly combined.
03 -
Transfer the mixture into the prepared baking dish and spread evenly with a spatula to ensure uniform thickness.
04 -
Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 350°F for 35 minutes to allow the rice to fully absorb the liquid and flavors to meld.
05 -
Remove the foil, sprinkle the remaining shredded Mexican-style cheese over the casserole, and return to the oven uncovered for an additional 10 minutes until the cheese is completely melted and lightly golden.
06 -
Let the casserole rest at room temperature for 5 minutes to allow it to firm up for clean slicing and optimal texture.
# Additional Notes:
01 -
Toast the fajita seasoning briefly in a dry skillet before mixing to enhance its flavor depth.
02 -
Letting the casserole rest after baking helps the portions hold their shape and improves overall mouthfeel.
03 -
Freshly shredded cheese yields a smoother, creamier melt than pre-shredded cheese.