Fajita Chicken Casserole Bake – Easy Cheesy Tex-Mex Chicken Dinner
Delicious fajita chicken bake with layers of cheese, rice, and bold spices. Easy, satisfying, and full of flavor.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 60 Minutes
- Yield: 8 Servings 1x
- Category: Dinner Delights
- Cuisine: Tex-Mex
Ingredients
Scale
- Main Components
- 4 cups (approximately 600 g) shredded cooked chicken breast
- 2 cups (370 g) uncooked instant white rice
- 1 can (298 g) cream of chicken soup
- 1 cup (240 g) sour cream
- 1 cup (140 g) frozen diced onion and bell pepper blend
- 1 can (284 g) diced tomatoes with chilies, undrained
- 360 ml chicken broth
- 1 packet (32 g) fajita seasoning
- 1 bag (227 g) shredded Mexican-style cheese blend
Instructions
- Lightly grease a 23×33 cm (9×13-inch) ovenproof dish with nonstick cooking spray.
- 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.
- Spread the prepared mixture evenly into the greased baking dish, smoothing the surface with a spatula.
- Cover the dish with aluminum foil and bake in a preheated oven at 175°C for 35 minutes.
- 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.
Notes
- Allow the casserole to rest for 5 minutes before serving to ensure easier slicing and optimal texture.
- Allergy Information
- Please check ingredients for potential allergens and consult a health professional if in doubt.
- Dairy
- Gluten
Nutrition
- Serving Size: 1 Serving
- Calories: 460
- Fat: 24 g
- Carbohydrates: 38 g
- Protein: 28 g