Can I use regular rice instead of instant rice?

Regular long-grain rice requires more liquid and longer cooking time. If using regular rice, increase the chicken broth to 2 cups and expect to bake for 55-65 minutes. Check frequently for doneness and add more liquid if needed.

How can I make this casserole even quicker to prepare?

Use a rotisserie chicken from the grocery store, pre-shredded cheese, and pre-measured frozen vegetable blends. With these shortcuts, you can have this casserole in the oven in less than 10 minutes!

Is there a way to make this recipe lower in sodium?

Absolutely! Use low-sodium chicken broth, reduced-sodium cream of chicken soup, and make your own fajita seasoning without salt. You can also rinse the diced tomatoes with chilies before adding them to reduce sodium further.

Can I prepare this in a slow cooker instead of the oven?

Yes! Layer the ingredients in your slow cooker, using the same order as the original recipe. Cook on low for 3-4 hours or until the rice is tender. Add the remaining cheese during the last 15-20 minutes of cooking time.

Chicken Fajita Casserole Recipe

Name: Chicken Fajita Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 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)

Description

This Chicken Fajita Casserole is a flavorful and hearty dish perfect for a busy weeknight. Loaded with tender chicken, a zesty blend of fajita flavors, and creamy, cheesy goodness, this one-dish meal is easy to prepare and a guaranteed family favorite. It’s an ultimate comfort food that packs all the punch of fajitas with the convenience of a simple casserole.

Ingredients

Units Scale

Main Ingredients

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)

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Instructions

Preheat the oven
Preheat your oven to 350°F and lightly spray a 9×13 inch baking dish with nonstick cooking spray. This will help prevent the casserole from sticking during cooking.
Combine the ingredients
In a large mixing bowl, stir together the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese. Mix until everything is evenly combined.
Prepare and bake
Transfer the mixture into the prepared baking dish and spread it evenly. Cover the dish tightly with aluminum foil to ensure the rice cooks properly. Place the dish in the oven and bake for 35 to 45 minutes, or until the rice is fully cooked and tender to the bite.
Add the cheese topping
Once the casserole has baked, remove it from the oven and sprinkle the remaining shredded cheese over the top. Return the dish to the oven for a few more minutes, or until the cheese melts, resulting in a bubbly golden topping.

Notes

Use rotisserie chicken for an even quicker prep.
You can substitute fresh chopped onions and bell peppers for the frozen blend if preferred.
For a spicier casserole, opt for hot diced tomatoes with chilies or add sliced jalapeños.
Serve with a side of tortilla chips or a dollop of guacamole for extra Tex-Mex flair.

Nutrition

Serving Size: 1 portion
Calories: 365
Sugar: 4g
Sodium: 850mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg