Description
A cheesy, creamy casserole made with shredded chicken, rice, peppers, and tomatoes—this fajita chicken casserole is an easy weeknight dinner the whole family will love.
Ingredients
4 cups shredded cooked chicken (about 3 large breasts)
2 cups instant rice (uncooked)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup frozen diced onion and bell pepper blend (do not thaw)
1 can (10 oz) diced tomatoes with chilies, undrained
1½ cups chicken broth
Instructions
Preheat Oven:
Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Mix Ingredients:
In a large bowl, combine shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion-pepper blend, diced tomatoes with chilies (undrained), and chicken broth. Stir until evenly mixed.
Bake Casserole:
Transfer mixture to the prepared baking dish. Spread evenly.
Cook:
Cover with foil and bake for 30–35 minutes, or until rice is tender and liquid is absorbed.
Optional Topping:
Uncover and sprinkle with shredded cheese, then bake for an additional 5–7 minutes until melted and bubbly.
Serve:
Garnish with fresh cilantro, sliced jalapeños, or a squeeze of lime, if desired.
Notes
Shortcut Tip: Use rotisserie chicken for quick prep.
Rice: Only instant rice works properly in this recipe—regular rice won’t cook through.
Cheese Option: Add 1–2 cups shredded cheddar or Mexican blend cheese for extra flavor.
Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Tex-Mex, American
