In the realm of comfort food, the fusion of traditional flavors with the ease of casserole cooking brings forth dishes that not only satisfy the palate but also warm the soul. Among these culinary delights, the Chicken Fajita Casserole stands out as a testament to the harmony of taste and convenience. This recipe combines the zesty and savory notes of fajitas with the hearty, enveloping comfort of a baked casserole.
Perfect for busy weeknights, family gatherings, or simply when the craving for something deliciously warming strikes, this casserole is a one-dish wonder that packs a flavorful punch. Let’s dive into the creation of this comforting masterpiece.
Ingredients:
To embark on this culinary journey, you will need:
- 4 cups shredded cooked chicken (about 2 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 Rotel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning (I prefer McCormick)
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)
Directions:
- Preparation Stage: Preheat your oven to 350°F (175°C). Lightly coat a 9×13 inch baking dish with nonstick cooking spray to ensure that your casserole releases easily, retaining its perfect form and texture.
- Mixing Magic: In a large mixing bowl, combine the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, and fajita seasoning. This eclectic mix of ingredients promises a burst of flavors in every bite. Integrate about half of the shredded Mexican blend cheese into this mixture, saving the rest for a cheesy finale.
- Baking Brilliance: Transfer the well-combined mixture into your prepared dish, spreading it evenly for consistent cooking. Wrap the dish tightly with aluminum foil to lock in moisture and flavor, creating an environment where the rice can cook perfectly within the savory amalgamation.
- The Oven Odyssey: Bake your creation in the preheated oven for 35 to 45 minutes, or until the rice tenderly submits to the perfection of its surroundings. This is where the magic happens, as the ingredients meld together, their flavors marrying into a delightful ensemble.
- Cheesy Crown: Once the rice is tender, unveil your casserole and sprinkle the remaining cheese over the top, returning it to the oven. This final touch is not merely a garnish but a crowning layer that brings a gooey, melty texture, adding a luxurious richness to the dish.
- Serving Symphony: With the cheese melted to perfection, your Chicken Fajita Casserole is ready to be served. Divide it into hearty portions, ensuring each plate is a balance of flavors and textures, a symphony of comfort that speaks directly to the soul.
Nutritional Snapshot:
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Calories: 550 kcal per serving
- Servings: 6
This Chicken Fajita Casserole is more than a meal; it’s a comforting embrace in the form of food. It’s a dish that brings the family together, a recipe that turns a simple dinner into a special occasion. Whether you’re looking to impress guests or simply treat yourself, this casserole promises satisfaction in every bite. Bon Appétit!
Chicken Fajita Casserole
Ingredients:
4 cups shredded cooked chicken (about 2 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 Rotel), undrained
1 1/2 cups chicken broth
1 (1.12-ounce) packet fajita seasoning (I prefer McCormick)
1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)
Directions:
Preheat the oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
In a large bowl, stir together the chicken, uncooked rice, cream of chicken soup, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese.
Pour the mixture into the prepared dish and spread it evenly. Wrap tightly in aluminum foil.
Bake for 35 to 45 minutes or until the rice is tender.
Remove from the oven, top with the remaining cheese, and return to the oven until the cheese is melted.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Kcal: 550 kcal | Servings: 6 servings