Fajita Chicken Casserole Bake (Print Version)
Juicy chicken, seasoned rice, and melted cheese baked for a flavorful Tex-Mex family meal.
# Ingredients:
→ Main Components
01 -
600 g shredded cooked chicken breast
02 -
370 g uncooked instant white rice
03 -
298 g cream of chicken soup
04 -
240 g sour cream
05 -
140 g frozen diced onion and bell pepper blend
06 -
284 g diced tomatoes with chilies (undrained)
07 -
360 ml chicken broth
08 -
32 g fajita seasoning mix
09 -
227 g shredded Mexican-style cheese blend
# Instructions:
01 -
Lightly grease a 23 x 33 cm ovenproof baking dish with nonstick cooking spray.
02 -
In a large mixing bowl, blend shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded Mexican cheese. Mix until evenly combined.
03 -
Evenly spread the mixture into the prepared baking dish and smooth the surface with a spatula.
04 -
Cover the dish with aluminum foil and bake at 175°C for 35 minutes.
05 -
Remove foil, sprinkle over the remaining Mexican cheese, and return to the oven. Bake uncovered for an additional 10 minutes or until the cheese is fully melted and golden.
06 -
Allow the casserole to rest for 5 minutes before slicing and serving hot.
# Notes:
01 -
For added heat, stir finely chopped jalapeño into the casserole mixture.