This Chicken Fajita Casserole is packed with incredible flavor and super simple to make, leaving you with minimal dishes to clean. Tender chicken, melty cheese, flavorful veggies, rice, and a mouthwatering sauce come together for a truly perfect dish!
INGREDIENTS
- 4 cups shredded cooked chicken (about 2 large breasts)
- 2 cups instant rice
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 (10-ounce) can diced tomatoes with chilies (like Rotel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning (I prefer McCormick)
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)
INSTRUCTIONS
- Preheat the oven to 350°F and lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large bowl, combine the chicken, uncooked rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese. Stir to mix well.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Cover with aluminum foil and bake for 35-45 minutes, or until the rice is tender.
- Remove from the oven, sprinkle the remaining cheese on top, and return to the oven until the cheese is melted and bubbly.
NUTRITION (PER SERVING)
- Calories: 753 kcal
- Carbohydrates: 56g
- Protein: 38g
- Fat: 42g
- Saturated Fat: 16g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 14g
- Cholesterol: 129mg
- Sodium: 3580mg
- Potassium: 560mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 3078 IU
- Vitamin C: 9mg
- Calcium: 305mg
- Iron: 8mg
