Chicken Fajita Bake (Printable Version)
A cheesy chicken casserole baked with rice, colorful veggies, and fajita seasonings until golden and bubbly. Perfectly comforting.
# Ingredients:
→ Essentials
01 -
3 large chicken breasts, cooked and pulled apart into 4 cups
02 -
2 cups of pre-cooked, quick-cooking rice
03 -
1 can of chicken soup mix, 10.5 oz
04 -
A cup of sour cream
05 -
1 cup of frozen blend of onions and bell peppers, diced
06 -
10 oz can of diced tomatoes with green chilies (don’t drain)
07 -
1½ cups of chicken stock
08 -
One packet of fajita spice mix (1.12 oz)
09 -
2 cups of shredded Mexican cheese blend, split in half
# Steps:
01 -
Turn your oven to 350°F and grease a 9×13 pan lightly with some cooking spray.
02 -
Mix the pulled chicken, dry instant rice, chicken soup mixture, sour cream, frozen vegetable mix, canned tomatoes with chilies, chicken broth, fajita spices, and 1 cup of shredded cheese together in one big bowl.
03 -
Pour everything from the bowl into your prepped pan. Smooth it out evenly.
04 -
Wrap it up with foil and let it bake for 35 minutes.
05 -
Take off the foil, sprinkle the last cup of cheese over the top, and bake for another 10 minutes until it’s nice and bubbly.
06 -
Let it rest 5-10 minutes to firm up a bit before you dig in. Makes serving easier too!
# Notes:
01 -
Packed with creamy cheese goodness and loaded with fajita-style flavors, this dish is a perfect all-in-one meal.
02 -
It’s fast to toss together and tastes like a winner for busy nights!
03 -
Rotisserie chicken works great to save yourself some prep, but pre-cooked chicken can be used too.
04 -
The quick-cook rice soaks up all those yummy casserole juices effortlessly.