Chicken Fajita Casserole
Bring some extra flavor to dinner with this tasty chicken fajita casserole! Packed with bold spices, tender chicken, and rice, this dish is sure to be a hit with family and friends.
Servings: 6
Calories: 517kcal
Ingredients
- 4 cups shredded cooked chicken about two large breasts
- 2 cups instant rice
- 10.5 ounces cream of chicken soup (1 can)
- 1 cup sour cream
- 1 red bell pepper seeded and diced
- 1 large onion diced
- 1 ½ cup chicken broth
- 1.12 ounce packet fajita seasoning
- 2 cups shredded Mexican blend cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9x13 inch baking dish with nonstick cooking spray.
- In a large bowl, stir together the chicken, uncooked rice, cream of chicken, sour cream, diced onion, chicken broth, diced bell pepper, fajita seasoning, and half of the cheese.
- Pour the mixture into the prepared dish and spread it out evenly. Wrap tightly in aluminum foil. Bake in preheated oven at 350 degrees Fahrenheit for 35 to 40 minutes or until it is bubbling.
- Remove from the oven, top with the remaining cheese and return to the oven, uncovered, until the cheese is melted, about 5 minutes.
- Let rest for 5 minutes before serving.
Notes
Allow leftovers to cool completely and then wrap the casserole dish in plastic wrap or aluminum foil. You can also transfer leftovers to an airtight container.
FRIDGE: Store your casserole leftovers in the refrigerator for 3 to 4 days.
FREEZER: Leftover chicken and rice fajita casserole will also freeze for up to 3 months!
Nutrition
Calories: 517kcal | Carbohydrates: 36g | Protein: 38g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 121mg | Sodium: 1369mg | Potassium: 408mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1705IU | Vitamin C: 30mg | Calcium: 500mg | Iron: 4mg