Fajita Chicken Casserole
Try this Fajita Chicken Casserole recipe.
Try this Fajita Chicken Casserole recipe.
- 1 cup sour cream
- 1 1/2 cups chicken broth
- 2 cups instant rice
- 4 cups shredded cooked chicken (about 3 large breasts)
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup frozen diced onion and bell pepper blend
- 1 (1.12-ounce) packet fajita seasoning ( i prefer mc
- 1 (8-ounce) (2 cups) shredded mexican blend cheese
- 1 (10-ounce) can diced tomatoes with chilies (like r drained
- Carbohydrate 45.3489625007765 g
- Cholesterol 180.909375007109 mg
- Fat 37.5503000021873 g
- Fiber 0 g
- Protein 47.1155375005359 g
- Saturated Fat 11.6121987513616 g
- Serving Size 1 1 serving (308g)
- Sodium 170.400625007473 mg
- Sugar 45.3489625007765 g
- Trans Fat 3.12541625011265 g
- Calories 725 calories
Step-by-step
- Lightly spray a 9x13" 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, drained 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.
- Place the dish in the Advantium on the metal tray and cook for 15 minutes on these settings: U=4 L=10 M=7 C=10.
- Remove from the oven with 2 minutes remaining and add the remaining cheese, finish cooking.
A Weeknight Winner: My Go-To Fajita Chicken Casserole
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a monumental task. Between school pick-ups, soccer practice, and endless to-do lists, the last thing I want is to spend hours in the kitchen. That's why I've perfected this Fajita Chicken Casserole – it's quick, easy, and always a crowd-pleaser. My family loves it, and I love the convenience.
This recipe is my secret weapon for those hectic weeknights. It’s so simple to throw together, and it’s incredibly versatile. I often adjust it based on what I have on hand. Sometimes I add extra veggies, like corn or black beans, or I swap out the chicken for leftover shredded beef or pork. The beauty of this casserole lies in its adaptability. You can make it your own by adding your favorite ingredients and spices.
The flavors are amazing! The creamy chicken soup and sour cream provide a rich base, while the fajita seasoning adds a zesty kick. The blend of savory chicken, tender vegetables, and melty cheese is simply irresistible. Even my picky eaters gobble it up. It’s comfort food at its finest, and the best part is, it’s ready in under 30 minutes.
Beyond the Weeknight: This isn't just a weeknight wonder; it's also perfect for meal prepping. I often double the recipe and freeze half for a future night when I'm even more short on time. It reheats beautifully, and it tastes just as delicious the second time around. It’s a great option for potlucks and gatherings too – everyone loves a warm, cheesy casserole!
Tips and Tricks for Success:
- Pre-cooked chicken: Using pre-cooked chicken saves you valuable time. Rotisserie chicken works perfectly!
- Frozen veggies: Frozen onion and bell pepper are a time-saver. No need for chopping!
- Spice it up: Adjust the amount of fajita seasoning to your liking. If you prefer a spicier casserole, add a pinch of cayenne pepper or some chopped jalapeños.
- Cheese variations: Feel free to experiment with different types of cheese. Monterey Jack, cheddar, or a Mexican blend all work well.
- Add some crunch: For added texture, top the casserole with some crushed tortilla chips before baking.
This Fajita Chicken Casserole is more than just a recipe; it's a time-saving solution, a family favorite, and a delicious way to end a busy day. So next time you’re looking for a quick and easy dinner that everyone will love, give this recipe a try. You won't be disappointed!
Ingredients List (for reference):
- 1 cup sour cream
- 1 1/2 cups chicken broth
- 2 cups instant rice
- 4 cups shredded cooked chicken (about 3 large breasts)
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup frozen diced onion and bell pepper blend
- 1 (1.12-ounce) packet fajita seasoning
- 1 (8-ounce) (2 cups) shredded Mexican blend cheese
- 1 (10-ounce) can diced tomatoes with chilies (drained)
I hope you enjoy this recipe as much as my family does! Happy cooking!
