Description
A creamy, cheesy Tex-Mex inspired casserole loaded with chicken, peppers, rice, and fajita seasoning. Perfect for busy weeknight dinners.
Ingredients
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4 cups shredded cooked chicken (about 3 large breasts)
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2 cups instant rice
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream
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1 cup chicken broth
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1 packet fajita seasoning (or 3 tbsp homemade mix)
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2 bell peppers, sliced
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1 medium onion, sliced
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2 cups shredded cheddar or Mexican blend cheese
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2 tbsp olive oil
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Fresh cilantro and lime wedges, for garnish (optional)
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
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Heat olive oil in a skillet and sauté sliced peppers and onions until slightly softened, about 4–5 minutes.
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In a large bowl, whisk together cream of chicken soup, sour cream, chicken broth, and fajita seasoning until smooth.
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Stir in shredded chicken, instant rice, and sautéed vegetables. Mix until evenly coated.
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Transfer mixture into prepared casserole dish and spread evenly. Top with shredded cheese.
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Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is melted and bubbly.
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Let rest for 5 minutes before serving. Garnish with cilantro and lime if desired.
Notes
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Use rotisserie chicken for a time-saving shortcut.
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Add black beans or corn for extra flavor and texture.
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Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex