Name: Fajita Chicken Casserole Bake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 4 cups (approximately 600 g) shredded cooked chicken breast; 2 cups (370 g) uncooked instant white rice; 1 can (298 g) cream of chicken soup; 1 cup (240 g) sour cream; 1 cup (140 g) frozen diced onion and bell pepper blend; 1 can (284 g) diced tomatoes with chilies, undrained; 360 ml chicken broth; 1 packet (32 g) fajita seasoning; 1 bag (227 g) shredded Mexican-style cheese blend, divided

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Introduction

This Fajita Chicken Casserole Bake is a flavorful and easy one-dish meal perfect for busy weeknights. Packed with tender chicken, vibrant veggies, and a cheesy topping, it brings all the fajita favorites into a comforting casserole that everyone will love.

A clear glass rectangular dish filled with a layered baked rice casserole sits on a white marbled texture surface. The bottom layer is orange rice mixed with green and red diced bell peppers, then there are chunks of cooked chicken distributed evenly throughout. The top layer is melted yellow and white cheese spread over the chicken and rice, sprinkled with fresh green cilantro leaves for garnish. The textures show slight bubbling and a cozy, melted appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups (approximately 600 g) shredded cooked chicken breast
2 cups (370 g) uncooked instant white rice

1 can (298 g) cream of chicken soup
1 cup (240 g) sour cream

1 cup (140 g) frozen diced onion and bell pepper blend
1 can (284 g) diced tomatoes with chilies, undrained

360 ml chicken broth
1 packet (32 g) fajita seasoning
1 bag (227 g) shredded Mexican-style cheese blend

Instructions

Step 1: Lightly grease a 23×33 cm (9×13-inch) ovenproof dish with nonstick cooking spray.
Step 2: 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 cheese blend. Mix thoroughly until evenly incorporated.
Step 3: Spread the prepared mixture evenly into the greased baking dish, smoothing the surface with a spatula.

Step 4: Cover the dish with aluminum foil and bake in a preheated oven at 175°C (350°F) for 35 minutes.
Step 5: Remove the 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.

Tips & Variations

For extra flavor, sauté the frozen onion and bell pepper blend before mixing to enhance their texture and taste.

Substitute the chicken with cooked turkey or shredded pork if preferred.
Add a handful of fresh cilantro or a squeeze of lime juice before serving for a bright finish.
If you like it spicier, mix in some chopped jalapeños or use a hotter fajita seasoning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 175°C (350°F) oven until heated through, about 15-20 minutes. You can also microwave individual servings until hot.

How to Serve

A clear glass rectangular dish filled with a baked rice dish in two layers: the base is orange-colored rice mixed with shredded chicken pieces and small chunks of red and green bell peppers, and the top layer is melted cheese in white and yellow colors spread unevenly over the rice, sprinkled with fresh green herbs. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of instant rice?

Using regular rice will require more liquid and longer baking time. Instant rice ensures the casserole cooks evenly within the stated baking time.

Is this casserole freezer-friendly?

Yes, you can freeze this casserole before baking. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.