Fajita Chicken Casserole (Print)
Tender shredded chicken and rice baked with peppers, tomatoes and Mexican spices, topped with melty cheese for a complete meal.
# Ingredients:
01 -
4 cups shredded cooked chicken (approximately 3 large breasts)
02 -
2 cups instant rice
03 -
1 can (295g) cream of chicken soup
04 -
240ml sour cream
05 -
1 cup frozen diced onion and bell pepper blend
06 -
1 can (285g) diced tomatoes with chilies, undrained
07 -
375ml chicken broth
08 -
1 packet (34g) fajita seasoning
09 -
225g shredded Mexican blend cheese (approximately 2 cups)
# Directions:
01 -
Preheat oven to 175°C (350°F). Lightly coat a 23x33cm (9x13 inch) baking dish with nonstick cooking spray.
02 -
In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, sour cream, frozen pepper and onion blend, undrained tomatoes with chilies, chicken broth, fajita seasoning, and half of the cheese. Mix thoroughly until well incorporated.
03 -
Pour the mixture into the prepared baking dish and spread evenly.
04 -
Place in the preheated oven and bake for 25 minutes until mixture is hot and rice has absorbed most of the liquid.
05 -
Remove casserole from oven, sprinkle the remaining shredded cheese evenly over the top.
06 -
Return to oven and continue baking for 5-10 minutes until cheese is completely melted and bubbling at the edges.
07 -
Allow casserole to rest for 5 minutes before serving to set properly.
# Notes:
01 -
This casserole can be made ahead and refrigerated for up to 24 hours before baking.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.