Fajita Chicken Casserole Bake (Print Version)
# Ingredients:
→ Main Components
01 -
4 cups (approximately 600 g) shredded cooked chicken breast
02 -
2 cups (370 g) uncooked instant white rice
03 -
1 can (298 g) cream of chicken soup
04 -
1 cup (240 g) sour cream
05 -
1 cup (140 g) frozen diced onion and bell pepper blend
06 -
1 can (284 g) diced tomatoes with chilies, undrained
07 -
360 ml chicken broth
08 -
1 packet (32 g) fajita seasoning
09 -
1 bag (227 g) shredded Mexican-style cheese blend
# Instructions:
01 -
Lightly grease a 23x33 cm (9x13-inch) ovenproof dish with nonstick cooking spray.
02 -
In a large mixing bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded Mexican cheese blend. Mix thoroughly until all ingredients are evenly incorporated.
03 -
Spread the prepared mixture evenly into the greased baking dish, smoothing the surface with a spatula.
04 -
Cover the dish with aluminum foil and bake in a preheated oven at 175°C for 35 minutes.
05 -
Remove foil, sprinkle the remaining cheese evenly over the top, and return to the oven. Bake uncovered for a further 10 minutes, until the cheese is melted and bubbling.
# Notes:
01 -
Allow the casserole to rest for 5 minutes before serving to ensure easier slicing and optimal texture.