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Fajita Chicken Casserole

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A cozy, no-fuss weeknight dinner bringing the flavors of chicken fajitas to an easy bake-and-forget casserole.

  • Author: daniel-kim
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Tex-Mex
  • Diet: None

Ingredients

Scale
  • 4 cups cooked, shredded chicken
  • 2 cups instant rice
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup frozen diced onion and bell pepper mix
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1.5 cups chicken broth

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine shredded chicken, instant rice, cream of chicken soup, sour cream, diced onion and bell pepper mix, diced tomatoes with their juices, and chicken broth in a large mixing bowl.
  3. Mix well until all ingredients are fully combined.
  4. Pour the mixture into a greased 9×13 inch casserole dish.
  5. Cover with foil and bake for 30 minutes.
  6. Remove the foil and bake for an additional 15-20 minutes, or until heated through and bubbly.
  7. Let it cool for a few minutes before serving.

Notes

Use rotisserie chicken for quick prep. Refrigerate leftovers for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://daytasty.com/fajita-chicken-casserole-2/