Fajita Chicken Casserole Bake
Delicious fajita chicken bake with layers of cheese, rice, and bold spices. Easy, satisfying, and full of flavor.
Prep Time 15 Minutes
Cook Time 45 Minutes
Total Time 60 Minutes
Difficulty: Intermediate
Cuisine: Tex-Mex
Yield: 8 Servings
Dietary:
Ingredients
→ Main Components
01 4 cups (approximately 600 g) shredded cooked chicken breast
02 2 cups (370 g) uncooked instant white rice
03 1 can (298 g) cream of chicken soup
04 1 cup (240 g) sour cream
05 1 cup (140 g) frozen diced onion and bell pepper blend
06 1 can (284 g) diced tomatoes with chilies, undrained
07 360 ml chicken broth
08 1 packet (32 g) fajita seasoning
09 1 bag (227 g) shredded Mexican-style cheese blend
Instructions
Step 01
Lightly grease a 23x33 cm (9x13-inch) ovenproof dish with nonstick cooking spray.
Step 02
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.
Step 03
Spread the prepared mixture evenly into the greased baking dish, smoothing the surface with a spatula.
Step 04
Cover the dish with aluminum foil and bake in a preheated oven at 175°C for 35 minutes.
Step 05
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
- Allow the casserole to rest for 5 minutes before serving to ensure easier slicing and optimal texture.
Tools You'll Need
- 23x33 cm (9x13-inch) ovenproof dish
- Large mixing bowl
- Spatula
- Aluminum foil
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