Preheat the oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
In a large bowl, combine the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, diced tomatoes with chilies, chicken broth, fajita seasoning, and about half of the shredded cheese. Mix everything together until well combined.
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake the casserole in the preheated oven for about 25 minutes, or until it’s heated through and the rice is cooked.
Remove the casserole from the oven and sprinkle the remaining shredded cheese evenly over the top.
Return the casserole to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Once done, remove from the oven and let it cool slightly before serving. Enjoy your delicious Fajita Chicken Casserole!
Here are some popular questions and their answers related to Fajita Chicken Casserole:
Can I use regular rice instead of instant rice? Yes, you can use regular rice, but keep in mind that the cooking time may need to be adjusted. Instant rice cooks faster than regular rice, so you may need to increase the baking time if using regular rice.
Can I use fresh vegetables instead of frozen? Absolutely! You can use fresh diced onions and bell peppers instead of frozen ones. Just sauté them lightly before adding them to the casserole mixture for extra flavor.
Can I make this casserole ahead of time? Yes, you can prepare the casserole ahead of time and refrigerate it until you’re ready to bake it. Just cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours before baking.
What can I serve with Fajita Chicken Casserole? This casserole is delicious on its own, but you can serve it with a side salad, avocado slices, salsa, or guacamole for a complete meal. It also pairs well with tortilla chips or warm tortillas for scooping up the cheesy goodness.
Can I freeze leftovers?
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