Fajita Chicken Casserole - Standard Oven Directions

Let’s get to cooking!  So, here are a few notes about this recipe.  Because of the short cooking time (in both methods) I’ve opted for frozen bell peppers and onions.  They cook through faster and offer a softer texture than fresh.  If you’re feeling adventurous, you can chop your own onions and peppers and saute them in a super hot skillet before mixing the casserole together for even more flavor.  Let also chat about our seasoning here.  There are tons of fajita seasoning packets out there.  Feel free to use your favorite.  I’ve tasted a bunch of them and this McCormick version is my absolute favorite.  It has a smoky flavor that really adds to the dish.  Now, don’t go hunting all over town for it – nothing is worth that – but if you can find it, get it.  This recipe also calls for a can of diced tomatoes with chilies.  I used the mild version here, but if you like heat – go for your favorite heat level.

  • 4 cups shredded cooked chicken (about 3 large breasts)
  • 2 cups instant rice
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup frozen diced onion and bell pepper blend
  • 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
  • 1 1/2 cups chicken broth
  • 1 (1.12-ounce) packet fajita seasoning ( I prefer McCormick)
  • 1 (8-ounce) shredded Mexican blend cheese ( about 2 cups)

Fajita Chicken Casserole - Standard Oven Directions

  1. Preheat the oven to 350°F. 
  2. Lightly spray a 9x13 inch baking dish with nonstick cooking spray. 
  3. ...
  4. .........
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