Fajita Chicken Casserole Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
960 g shredded cooked chicken breast
02 -
380 g instant rice
03 -
300 g canned cream of chicken soup
04 -
240 g sour cream
05 -
130 g frozen diced onion and bell pepper blend
06 -
284 g canned diced tomatoes with chilies, undrained
07 -
360 ml chicken broth
08 -
32 g fajita seasoning mix
09 -
225 g shredded Mexican blend cheese
# Instructions:
01 -
Lightly grease a 33x23 cm casserole dish with nonstick spray to prevent sticking.
02 -
In a large mixing bowl, add 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 cheese. Mix thoroughly until the ingredients are homogeneous.
03 -
Evenly spread the combined mixture into the prepared casserole dish, smoothing the top with a spatula.
04 -
Cover the casserole dish tightly with aluminium foil and bake in a preheated oven at 175°C for 35 minutes.
05 -
Remove the foil, sprinkle the remaining shredded cheese over the surface, and return to the oven. Bake uncovered for an additional 10 minutes until the cheese is fully melted and bubbling.