Description
A creamy, cheesy, and flavorful Tex-Mex inspired casserole loaded with chicken, rice, and fajita veggies. Perfect for family dinners.
Ingredients
- 4 cups shredded cooked chicken (about 3 large breasts)
- 2 cups instant rice
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, thinly sliced
- 2 cups shredded cheddar cheese (divided)
- 1 packet fajita seasoning mix
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet and sauté bell peppers and onion for 4–5 minutes until softened. Stir in fajita seasoning.
- In a large mixing bowl, combine shredded chicken, rice, cream of chicken soup, sour cream, diced tomatoes with chilies, chicken broth, and half the shredded cheese. Mix until well combined.
- Stir in the sautéed peppers and onions. Season with salt and pepper to taste.
- Spread the mixture evenly into the prepared baking dish. Top with the remaining shredded cheese.
- Bake uncovered for 30–35 minutes, until hot and bubbly and cheese is melted.
- Remove from oven, let rest for 5 minutes, and garnish with chopped cilantro before serving.
Notes
You can swap cheddar for Monterey Jack or pepper jack for extra spice. Add black beans or corn for more Tex-Mex flavor. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American