The secret is in the combination of tender shredded chicken, creamy ingredients like sour cream and cream of chicken soup, and the bold, tangy flavors of diced tomatoes with chilies and fajita seasoning. The ingredients play so well together that even picky eaters come back for seconds! Plus, I adore how versatile this recipe is. You can spruce it up with extra toppings or adjust elements to fit dietary needs without losing any of the magic.
Whenever I make this casserole, I tell myself I’ll have leftovers for the next day. But truth be told, there’s not usually much left by the end of the night! Ready to dive into a dinner wonder that could very well become your next go-to recipe? Let’s make it happen!
How to Make Chicken Fajita Casserole
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Ingredients:
- 1 cup sour cream
- 4 cups shredded cooked chicken (about 2 large breasts)
- 1 (10-ounce) can diced tomatoes with chilies, undrained
- 1 (10.5-ounce) can cream of chicken soup
- 2 cups instant rice
- 1 (8-ounce) package shredded Mexican blend cheese (approximately 2 cups)
- 1 (1.12-ounce) packet fajita seasoning (I recommend McCormick)
- 1 1/2 cups chicken broth
- 1 cup frozen diced onion and bell pepper blend
Directions:
- Preheat your oven to a toasty 350°F. Lightly grease a 9×13 inch baking dish with nonstick spray to prevent sticking.
- In a spacious mixing bowl, toss together the shredded chicken, instant rice, cream of chicken soup, sour cream, the frozen onion and bell pepper blend, undrained diced tomatoes, chicken broth, and fajita seasoning. Stir until everything is harmoniously incorporated, then fold in half of the cheese.
- Spread the mixture evenly into the prepared baking dish. Cover the dish snugly with aluminum foil and let it bake for 35 to 40 minutes until you notice the rice is perfectly tender.
- Remove the dish from the oven. Scatter the remaining cheese on top and return it to the oven, cooking until this cheese is a melted, bubbly dream.
Customizing Chicken Fajita Casserole: Alternative Ingredients
Consider swapping regular rice for brown rice for added nutrition. If you don’t have cream of chicken soup, cream of mushroom works well too! Add a personal twist by using different cheese blends or substituting a fresher salsa for diced tomatoes for a zing!
Best Ways to Store Chicken Fajita Casserole Leftover
To store any leftovers, transfer them to an airtight container and refrigerate for up to three days. You can also portion it into freezer bags or containers to freeze. When reheating, splash a little chicken broth to restore its creamy consistency and heat thoroughly.
Perfect Pairings for Chicken Fajita Casserole
To create a complete meal, consider pairing this casserole with a crisp garden salad or seasoned black beans. Warm tortillas or crusty bread make excellent accompaniments to scoop up every last bit. A margarita or limeade complements this Tex-Mex beauty wonderfully!
Secrets to Perfecting Chicken Fajita Casserole
Ensure your rice is well-cooked by keeping a close eye on the oven, adjusting the baking time if needed. For added crunch, top with crushed tortilla chips before serving. Want more veggies? Sneak in some corn or even black beans!
Adapting Chicken Fajita Casserole for Any Time of Year
In summer, fresh garden peppers bring a vibrant flavor, while fall’s butternut squash offers a sweet surprise. During winter, add some heat with extra chilies. Springtime is perfect for adding fresh herbs like cilantro or parsley as a garnish.
FAQs:
Can I use fresh vegetables instead of frozen?
Absolutely! Freshly diced bell peppers and onions will add a wonderful freshness and crunch to your casserole. Just make sure to sauté them slightly before adding them to the mix to ensure they’re cooked perfectly within the baking time.
Is there an alternative for fajita seasoning?
You can easily mix your own using common spices like cumin, chili powder, garlic powder, onion powder, and paprika for that signature fajita kick. Adjust the spice levels to suit your taste, especially if you like it milder or hotter!
How do I make this dish more kid-friendly?
If your kids are not fans of spicy food, you can reduce the fajita seasoning for a milder flavor. Additionally, consider using diced tomatoes without chilies and serve with mild toppings like avocado or sour cream to balance any heat.
Can I prepare this casserole ahead of time?
Yes, this casserole is perfect for meal prep! Assemble the dish the night before and refrigerate it. The flavors will marinate beautifully; just remember to add a tad more baking time, as the dish will be cold when going into the oven.
What can I do if the rice turns out undercooked?
If your rice is undercooked after the initial bake, cover the dish with foil again and return it to the oven. Add a bit more chicken broth if necessary to provide additional moisture and cook until the rice reaches the desired tenderness.
What’s the best way to reheat leftovers?
Reheat your leftovers in the oven covered with foil at 350°F until heated through, roughly 20 minutes, or you can use a microwave-safe dish for a couple of minutes, stirring halfway. Adding a splash of broth can help retain moisture and ensure it’s as delicious as the first serving.
Chicken Fajita Casserole
Equipment
- 9x13 inch baking dish
Ingredients
- 1 cup sour cream
- 4 cups shredded cooked chicken (about 2 large breasts)
- 1 10-ounce can diced tomatoes with chilies undrained
- 1 10.5-ounce can cream of chicken soup
- 2 cups instant rice
- 1 8-ounce package shredded Mexican blend cheese (approximately 2 cups)
- 1 1.12-ounce packet fajita seasoning (recommended: McCormick)
- 1 1/2 cups chicken broth
- 1 cup frozen diced onion and bell pepper blend
Instructions
- Preheat your oven to 350°F and get a 9x13 inch baking dish ready by spraying it lightly with nonstick cooking spray.
- In a large mixing bowl, combine the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper mix, the undrained diced tomatoes, chicken broth, and fajita seasoning. Mix well, then stir in half of the shredded cheese.
- Transfer the mixture into your prepared baking dish, spreading it evenly. Cover it tightly with aluminum foil and bake it for 35 to 40 minutes until the rice becomes tender.
- After taking it out of the oven, sprinkle the remaining cheese over the top and put it back in until the cheese is melted and bubbly.
- This dish pairs beautifully with a fresh side salad or some warm tortillas for an extra touch! Enjoy!
