Fajita Chicken Casserole Bake

Fajita Chicken Casserole Bake

from magichouserecipes.com
Main Courses
60 min
450 kcal / serving

Layered chicken, rice, and cheese baked to Tex-Mex perfection, packed with savory fajita flavors.

Ingredients

  • 4 cupsshredded cooked chicken breast
  • 2 cupsuncooked instant white rice
  • 1 cancream of chicken soup
  • 1 cupsour cream
  • 1 cupfrozen diced onion and bell pepper blend
  • 1 candiced tomatoes with chilies, undrained
  • 360 mlchicken broth
  • 1packet (32 g) fajita seasoning
  • 1 bagshredded mexican-style cheese blend

Directions

  1. 1

    Lightly grease a 23x33 cm (9x13-inch) ovenproof dish with nonstick cooking spray.

  2. 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 Mexican cheese blend. Mix thoroughly until all ingredients are evenly incorporated.

  3. 3

    Spread the prepared mixture evenly into the greased baking dish, smoothing the surface with a spatula.

  4. 4

    Cover the dish with aluminum foil and bake in a preheated oven at 175°C for 35 minutes.

  5. 5

    Remove 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.

  6. 6

    Allow the casserole to rest for 5 minutes before serving to ensure easier slicing and optimal texture.