Fajita Chicken Casserole

Let’s get to cooking!  So, here are a few notes about this recipe. Because of the short cooking time (in both methods) I’ve opted for frozen bell peppers and onions. They cook through faster and offer a softer texture than fresh.  

If you’re feeling adventurous, you can chop your own onions and peppers and saute them in a super hot skillet before mixing the casserole together for even more flavor.  

  • 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 ( I prefer McCormick)
  • 1 (8-ounce) shredded Mexican blend cheese ( about 2 cups)
  1. Preheat the oven to 350°F. 
  2. Lightly spray a 9x13 inch baking dish with nonstick cooking spray. 
  3. In a large bowl, combine the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese.

    Please visit Fajita Chicken Casserole for full instructions.

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