Cheesy Fajita Chicken Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups (375 g) shredded cooked chicken, ideally rotisserie
02 -
1 cup (185 g) instant rice, white or brown
03 -
305 g cream of chicken soup, low sodium if preferred
04 -
240 g sour cream, full fat
05 -
340 g frozen diced onion and bell pepper blend
06 -
285 g canned diced tomatoes with green chilies, undrained
07 -
120 ml chicken broth
08 -
28 g fajita seasoning, low sodium if preferred
09 -
200 g shredded Mexican blend cheese, divided
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a 33x23 cm baking dish with nonstick spray or a little oil.
02 -
In a large bowl, thoroughly mix shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and pepper blend, undrained diced tomatoes with green chilies, chicken broth, fajita seasoning, and half of the shredded cheese until cohesive.
03 -
Spread mixture evenly into the prepared baking dish, smoothing the top.
04 -
Cover tightly with aluminum foil and bake for 35 minutes on the centre oven rack.
05 -
Remove foil and evenly distribute the remaining shredded cheese over the surface.
06 -
Return uncovered to the oven and bake for an additional 10 minutes, or until the cheese is fully melted and bubbling around the edges.
07 -
Allow to stand for several minutes for easier portioning before serving.
# Notes:
01 -
Assemble the dish up to 24 hours ahead and refrigerate covered. Add 5–10 minutes to the initial bake time if baking directly from cold.
02 -
Adjust spice level using mild diced tomatoes with chilies or select a low-sodium fajita seasoning for reduced heat.
03 -
For a vegetarian version, replace chicken with black beans and use suitable soup and dairy alternatives.
04 -
Brown quick-cooking rice may be used; consider adding extra broth to account for absorption.
05 -
To achieve crispy edges, bake uncovered for the final 15 minutes.
06 -
For a dairy-free adaptation, substitute with vegan cream soup, sour cream, and cheese alternatives.