Short Description
This Fajita Chicken Casserole Bake is a comforting and flavorful dish that brings the taste of fajitas to a convenient casserole form. It combines tender shredded chicken, fluffy rice, and a vibrant blend of Southwestern spices, all topped with a generous layer of melted cheese. It’s perfect for a weeknight dinner or a potluck gathering, offering a hearty and satisfying meal with minimal effort.
Ingredients:
- Main Components:
- 4 cups (approximately 600 g) shredded cooked chicken breast
- 2 cups (370 g) uncooked instant white rice
- 1 can (298 g) cream of chicken soup
- 1 cup (240 g) sour cream
- 1 cup (140 g) frozen diced onion and bell pepper blend
- 1 can (284 g) diced tomatoes with chilies, undrained
- 360 ml chicken broth
- 1 packet (32 g) fajita seasoning
- 1 bag (227 g) shredded Mexican-style cheese blend
Preparation:
Step 1: Lightly grease a 23×33 cm (9×13-inch) ovenproof dish with nonstick cooking spray. This will prevent the casserole from sticking and make serving easier.
Step 2: 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.
Step 3: Mix thoroughly until all ingredients are evenly incorporated. Ensure that the rice is well distributed throughout the mixture to cook evenly.
Step 4: Spread the prepared mixture evenly into the greased baking dish, smoothing the surface with a spatula. This ensures even cooking and a visually appealing presentation.
Step 5: Cover the dish with aluminum foil and bake in a preheated oven at 175°C (350°F) for 35 minutes. Covering the dish helps to trap moisture and ensures that the rice cooks properly.
Step 6: 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. This gives the casserole a golden-brown, cheesy crust.
Step 7: Allow the casserole to rest for 5 minutes before serving to ensure easier slicing and optimal texture.
Why you’ll love this recipe
This Fajita Chicken Casserole Bake is a winner for several reasons:
- Convenience: It’s a one-dish meal that requires minimal prep time and cleanup.
- Flavor: The combination of fajita seasoning, diced tomatoes with chilies, and Mexican cheese blend creates a delicious Southwestern flavor profile.
- Comfort Food: It’s a warm, hearty casserole that’s perfect for a cozy night in.
- Versatility: You can easily customize the ingredients to suit your taste preferences and dietary needs.
- Family-Friendly: It’s a crowd-pleaser that even picky eaters will enjoy.
Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt.
- Garnish with fresh cilantro, green onions, or diced avocado.
- Add a side of tortilla chips for scooping.
- Pair with a simple green salad or coleslaw.
Tips:
- Use rotisserie chicken to save time on cooking the chicken.
- If you don’t have frozen diced onion and bell pepper blend, you can use fresh diced vegetables.
- Adjust the amount of fajita seasoning to suit your taste preferences.
- For a spicier casserole, add a pinch of cayenne pepper or a few dashes of hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Nutrition Information: (Approximate values per serving)
- Calories: 450
- Protein: 35g
- Sodium: 700mg
Conclusion
The Fajita Chicken Casserole Bake is a delightful, easy-to-make dish that delivers a burst of Southwestern flavor. It’s a great option for busy weeknights or casual gatherings, offering a satisfying and comforting meal that everyone will love. With its customizable ingredients and simple preparation, this casserole is sure to become a new favorite in your recipe collection.
Questions and Answers:
Q1: Can I use brown rice instead of white rice?
A: While you can substitute brown rice, it will significantly increase the cooking time. Brown rice requires longer to cook and may not fully cook in the specified time for this recipe. If you choose to use brown rice, you may need to increase the baking time by 20-30 minutes, and ensure there’s enough liquid to prevent it from drying out.
Q2: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to bake it, add an extra 10-15 minutes to the cooking time to ensure it’s heated through.
Q3: Can I freeze this casserole?
A: It’s not recommended to freeze this casserole after it’s been baked, as the texture of the rice and sour cream may change. However, you can freeze the unbaked casserole. Thaw it completely in the refrigerator before baking, and add an extra 10-15 minutes to the cooking time.
Q4: What if I don’t have cream of chicken soup?
A: You can substitute cream of mushroom soup or cream of celery soup. Alternatively, you can make your own cream sauce using chicken broth, flour, and milk or cream.
Q5: Can I add other vegetables to this casserole?
A: Absolutely! Feel free to add other vegetables such as corn, black beans, or zucchini. Just be sure to dice them into small pieces so they cook evenly.
