Chicken Fajita Casserole

Chicken Fajita Casserole

from thecountrycook.net
Dinner
45 min
6 servings
913 kcal / serving

Everything you love about chicken fajitas, but in casserole form.

Ingredients

  • 1 cupdiced green bell pepper
  • 1 cupdiced red bell pepper
  • 1 cupdiced yellow onion
  • 2 tablespoonsoil ((divided use, can use avocado or olive oil))
  • 4 cupschopped rotisserie chicken
  • 2packages spanish style rice ((cook according to the directions))
  • 1can cream of chicken soup
  • 1 cupsalsa
  • 1block cream cheese, softened to room temperature
  • 8 ouncepackage mexican shredded cheese ((divided use))
  • ½ cupsour cream
  • 1packet fajita seasoning
  • 3 tablespoonschopped cilantro ((optional))

Directions

  1. 1

    Preheat the oven to 350°

  2. 2

    In a sauté pan add 1 cup diced green bell pepper, 1 cup diced red bell pepper, 1 cup diced yellow onion and 1 Tablespoon oil over medium heat. Saute for 5 minutes or until the onions are translucent.

  3. 3

    To the saute pan add 4 cups chopped rotisserie chicken, 2 (8.8 ounce) packages Spanish style rice, 1 (10.5 ounce) can cream of chicken soup, 1 cup salsa, 1 (8 ounce) block cream cheese, softened to room temperature, 1/2 of the Mexican shredded cheese, 1/2 cup sour cream and 1 (1.25 ounce) packet fajita seasoning . Stir until fully combined and everything is melted.

  4. 4

    Remove from the heat. Set aside.

  5. 5

    Oil a 9x13-inch baking dish with the remainder 1 Tablespoon oil.

  6. 6

    Transfer the chicken mixture to the 9x13-inch baking dish.

  7. 7

    Cover the baking dish with aluminum foil.

  8. 8

    Bake for about 15-20 minutes (it should be warmed all the way through and a little bubbly.)

  9. 9

    Remove the foil and top the dish with the remainder of the Mexican shredded cheese.

  10. 10

    Bake for an additional 5 minutes or until the cheese has completely melted.

  11. 11

    Top with 3 Tablespoons chopped cilantro (optional.)