Description: A delicious and easy-to-make casserole that combines the flavors of chicken fajitas with the comfort of a baked dish. This recipe is perfect for a weeknight meal or a potluck gathering. It’s packed with tender chicken, flavorful vegetables, rice, and a creamy, cheesy sauce.
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)
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray. This will prevent the casserole from sticking to the dish and make cleanup easier. Make sure the baking dish is large enough to hold all the ingredients comfortably.
Step 2: In a large bowl, stir together the shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, diced tomatoes with chilies, chicken broth, and fajita seasoning. Ensure all ingredients are thoroughly combined. The sour cream and cream of chicken soup create a creamy base for the casserole, while the fajita seasoning adds a zesty and authentic flavor. The undrained diced tomatoes with chilies provide a touch of heat and moisture.
Step 3: Add about half of the shredded Mexican blend cheese to the bowl and mix well. This cheese will melt into the casserole during baking, adding a cheesy and gooey texture. Reserve the remaining cheese for topping the casserole later. Using a Mexican blend cheese offers a variety of flavors, including cheddar, Monterey Jack, and sometimes queso quesadilla or Asadero cheese.
Step 4: Pour the chicken and rice mixture into the prepared baking dish and spread it evenly. This ensures that the casserole cooks uniformly. Use a spatula or spoon to smooth the surface of the mixture.
Step 5: Wrap the baking dish tightly in aluminum foil. This will help to trap the moisture and prevent the rice from drying out during baking. Make sure the foil is securely sealed around the edges of the dish.
Step 6: Bake the casserole for 30 to 45 minutes, or until the rice is tender and the mixture is bubbly. The baking time may vary depending on your oven, so check the rice for doneness after 30 minutes. If the rice is still firm, continue baking for another 10-15 minutes.
Step 7: Remove the foil and top the casserole with the remaining shredded Mexican blend cheese. Return the casserole to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. Keep a close eye on the casserole to prevent the cheese from burning.
Step 8: Remove the casserole from the oven and let it cool for a few minutes before serving. This will allow the casserole to set slightly and make it easier to slice and serve.
Why You Will Love This Recipe:
This Chicken Fajita Casserole is a winner for so many reasons! First and foremost, it’s incredibly easy to make. With just a few simple steps and readily available ingredients, you can have a delicious and satisfying meal on the table in no time. It’s perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen.
Secondly, this casserole is bursting with flavor. The combination of tender chicken, flavorful vegetables, and a creamy, cheesy sauce is simply irresistible. The fajita seasoning adds a zesty and authentic taste that will transport you to your favorite Mexican restaurant.
Finally, this recipe is versatile and customizable. You can easily adapt it to your own preferences and dietary needs. For example, you can use different types of cheese, add more or less spice, or substitute the chicken with ground beef or turkey. You can also add other vegetables, such as corn, black beans, or diced tomatoes.
COOKING Rating:
Easy
Serving Suggestions:
- Serve the Chicken Fajita Casserole with a dollop of sour cream or Greek yogurt.
- Garnish with chopped cilantro, green onions, or diced avocado.
- Serve with a side of tortilla chips, salsa, or guacamole.
- Add a side salad for a complete and balanced meal.
- Consider a Mexican street corn salad to complement the flavors.
- Warm tortillas on the side for a true fajita experience.
Tips:
- For best results, use cooked chicken that has been shredded or diced. You can use leftover rotisserie chicken, grilled chicken, or baked chicken.
- If you don’t have instant rice, you can use regular rice, but you will need to adjust the baking time accordingly.
- To add more vegetables to the casserole, you can add diced bell peppers, onions, or corn.
- For a spicier casserole, add a pinch of cayenne pepper or a few dashes of hot sauce.
- To prevent the casserole from sticking to the baking dish, you can line the dish with parchment paper before spraying it with nonstick cooking spray.
- If you are making the casserole ahead of time, you can assemble it and store it in the refrigerator for up to 24 hours. When you are ready to bake it, add about 10-15 minutes to the baking time.
- Leftover casserole can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
- Try using different cheeses such as pepper jack for a spicier kick or Monterey Jack for a milder flavor.
- Add a can of drained and rinsed black beans for added texture and protein.
- Consider using pre-cooked rice to reduce the overall cooking time.
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)
- Calories: 450-550
- Protein: 30-40g
- Sodium: 800-1000mg
Conclusion:
This Chicken Fajita Casserole is a crowd-pleasing dish that is sure to become a family favorite. It’s easy to make, flavorful, and versatile, making it the perfect meal for any occasion. Whether you’re looking for a quick weeknight dinner or a potluck dish to share with friends, this casserole is a winner. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying meal!
Questions and Answers About This Recipe:
Q1: Can I use regular rice instead of instant rice?
A: Yes, you can use regular rice instead of instant rice. However, you will need to adjust the baking time accordingly. Regular rice typically takes longer to cook than instant rice. Add an extra 20-30 minutes of baking time, and make sure to check the rice for doneness before removing the casserole from the oven. You may also need to add more chicken broth to ensure the rice cooks properly.
Q2: Can I make this casserole ahead of time?
A: Absolutely! You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. When you are ready to bake it, add about 10-15 minutes to the baking time. This is a great option for busy weeknights when you don’t have a lot of time to cook.
Q3: Can I use a different type of meat instead of chicken?
A: Yes, you can substitute the chicken with ground beef, ground turkey, or shredded pork. Just make sure to cook the meat thoroughly before adding it to the casserole. You may also need to adjust the seasoning to complement the flavor of the meat.
Q4: Can I add more vegetables to this casserole?
A: Of course! Feel free to add any vegetables you like to this casserole. Some popular additions include diced bell peppers, onions, corn, black beans, and diced tomatoes. Just make sure to chop the vegetables into small pieces so they cook evenly.
Q5: How do I prevent the casserole from drying out?
A: To prevent the casserole from drying out, make sure to wrap the baking dish tightly in aluminum foil before baking. This will help to trap the moisture and prevent the rice from drying out. You can also add more chicken broth to the casserole if it seems too dry. If the casserole starts to brown too quickly, you can lower the oven temperature slightly.
