Why Make This Recipe
Fajita Chicken Casserole is a delicious and hearty dish that brings together the flavors of fajitas in a simple casserole form. It’s perfect for busy weeknight dinners as it’s quick to prepare and requires minimal cleanup. This recipe allows you to enjoy all your favorite fajita toppings—chicken, peppers, and spices—all in one comforting meal. Plus, it’s a great way to use leftover chicken!
How to Make Fajita Chicken Casserole
Ingredients:
- 4 cups shredded cooked 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 blend
- 1 can (10 oz) diced tomatoes with chilies
- 1.5 cups chicken broth
- 1 packet (1.12 oz) fajita seasoning
Directions:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies, chicken broth, and fajita seasoning. Mix until well combined.
- Pour the mixture into a greased 9×13-inch baking dish.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the casserole is bubbly and the rice is cooked through.
- Let cool slightly before serving. Enjoy your Fajita Chicken Casserole!
How to Serve Fajita Chicken Casserole
You can serve Fajita Chicken Casserole straight from the baking dish. It pairs well with a simple side salad or tortilla chips. For an extra touch, top it with shredded cheese, fresh cilantro, or avocado slices. You can also serve it with sour cream or salsa on the side for dipping.
How to Store Fajita Chicken Casserole
To store leftovers, let the casserole cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Fajita Chicken Casserole
- Use rotisserie chicken for an even quicker prep time.
- If you prefer more spice, you can add jalapeños or increase the fajita seasoning.
- Make it healthier by using brown rice instead of instant rice.
Variation
For a vegetarian option, you can substitute the chicken with black beans or chickpeas. You can also add more vegetables like zucchini or corn for extra nutrition.
FAQs
1. Can I use leftover chicken for this recipe?
Yes, leftover chicken works great in this casserole. Just shred it and mix it into the other ingredients.
2. Is this casserole spicy?
The spice level depends on the fajita seasoning and the diced tomatoes with chilies. If you want it milder, you can use regular diced tomatoes.
3. Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it in the fridge until you’re ready to bake it. Just add a few minutes to the baking time if it’s cold from the fridge.
Fajita Chicken Casserole
A delicious and hearty casserole that combines the flavors of fajitas in a simple, comforting dish.
- Total Time: 60 minutes
- Yield: 6 servings 1x
Ingredients
- 4 cups shredded cooked 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 blend
- 1 can (10 oz) diced tomatoes with chilies
- 1.5 cups chicken broth
- 1 packet (1.12 oz) fajita seasoning
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies, chicken broth, and fajita seasoning. Mix until well combined.
- Pour the mixture into a greased 9×13-inch baking dish.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the casserole is bubbly and the rice is cooked through.
- Let cool slightly before serving.
Notes
You can serve with shredded cheese, fresh cilantro, or avocado slices. Pair with a side salad or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg