Fajita Chicken Casserole –

Made this last night and it was really Sooo Good

Fajita Chicken Casserole –

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 cup frozen diced onion and bell pepper blend
1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
1 1/2 cups chicken broth
1 (1.12-ounce) packet fajita seasoning
1 (8-ounce) shredded Mexican blend cheese (about 2 cups)

Lightly spray a 9×13″ casserole dish with nonstick cooking spray. In a large bowl, combine the chicken, uncooked rice, cream of chicken soup, sour cream, frozen onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese. Mix until well combined. Pour the mixture into the prepared dish and spread it evenly. Cover with tin foil and bake in the oven for 35 minutes at 350 degrees. Uncover, sprinkle the rest of the cheese on top and bake another 10 minutes.


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