Chicken Fajita Casserole


    • 4 cups shredded cooked chicken (about 2 large breasts)
    • 2 cups instant rice
    • 1 (10.5-ounce) can cream of chicken soup
    • 1 cup sour cream
    • 1 cup frozen diced onion and bell pepper blend
    • 1 (10-ounce) can diced tomatoes with chilies (like Rotel), undrained
    • 1 1/2 cups chicken broth
    • 1 (1.12-ounce) packet fajita seasoning (I prefer McCormick)
    • 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)


  • Preheat the oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
  • In a large bowl, stir together the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese.
  • Pour the mixture into the prepared dish and spread it evenly. Wrap tightly in aluminum foil. Bake for 35 to 45 minutes or until the rice is tender.
  • Remove from the oven, top with the remaining cheese and return to the oven until the cheese is melted.

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