Creamy Fajita Chicken Casserole Bake
A creamy, cheesy fajita-style chicken rice casserole, loaded with peppers, onions, tomatoes, and bold seasoning, baked in one dish for easy, flavorful family dinners.
Ingredients
- 4 cups shredded cooked chicken breast about 600 g
- 2 cups instant white rice uncooked, about 370 g
- 1 can cream of chicken soup 298 g
- 1 cup sour cream 240 g
- 1 cup frozen diced onion and bell pepper blend 140 g
- 1 can diced tomatoes with chilies undrained (284 g)
- 360 ml chicken broth
- 1 packet fajita seasoning 32 g
- 1 bag shredded Mexican-style cheese blend 227 g
Instructions
- Spray a 9x13-inch baking dish with nonstick spray.
- In a large bowl, mix chicken, uncooked rice, soup, sour cream, frozen peppers and onions, tomatoes with juice, broth, seasoning, and half the cheese.
- Pour the mixture into the dish and spread it out evenly.
- Cover with foil and bake at 350°F (175°C) for 35 minutes.
- Take off the foil and sprinkle the rest of the cheese on top.
- Bake uncovered for 10 more minutes, until the cheese melts and turns golden.