Chicken Fajita Casserole
A bold and cheesy casserole that combines rotisserie chicken, colorful veggies, and creamy sauces for a comforting meal.
Ingredients
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup diced yellow onion
- 2 tablespoons oil (divided; olive or avocado oil)
- 4 cups chopped rotisserie chicken
- 2 packages Spanish-style rice (8.8 oz each, cooked according to directions)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup salsa
- 1 block cream cheese (8 oz, softened)
- 8 oz shredded Mexican cheese blend (divided)
- 1/2 cup sour cream
- 1 packet fajita seasoning (1.25 oz)
- 3 tablespoons chopped cilantro (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced green bell pepper, red bell pepper, and yellow onion. Sauté for about 5 minutes until the onions are translucent.
- Stir in the chopped rotisserie chicken and cooked Spanish-style rice. Add the cream of chicken soup, salsa, softened cream cheese, half of the shredded cheese, sour cream, and fajita seasoning. Mix until smooth.
- Lightly grease a 9x13-inch baking dish with the remaining tablespoon of oil. Transfer the chicken and rice mixture into the baking dish and spread evenly.
- Cover the dish with aluminum foil and bake for 15 to 20 minutes until heated through. Remove foil, sprinkle remaining shredded cheese on top, and bake for an additional 5 minutes until cheese is melted.
- Sprinkle chopped cilantro on top before serving.
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Notes
Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.