Fajita Chicken Casserole Bake

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Instructions

Step 01

Lightly grease a 23×33 cm (9×13-inch) ovenproof dish with nonstick cooking spray.

Step 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.

Step 03

Spread the prepared mixture evenly into the greased baking dish, smoothing the surface with a spatula.

Step 04

Cover the dish with aluminum foil and bake in a preheated oven at 175°C for 35 minutes.

Step 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

  1. Allow the casserole to rest for 5 minutes before serving to ensure easier slicing and optimal texture.

Tools You’ll Need

  • 23×33 cm (9×13-inch) ovenproof dish
  • Large mixing bowl
  • Spatula
  • Aluminum foil

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

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