Fajita Chicken Casserole

Ingredients

To create this mouth-watering Fajita Chicken Casserole, you will need:

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)

Cook Notes:

Shredded Chicken: You can use rotisserie chicken for a quicker option. Just shred it and use it in the recipe.
Instant Rice: Make sure to use instant rice as it cooks quickly and absorbs the flavors beautifully.
Cream of Chicken Soup: This adds creaminess and depth; however, you can substitute it with a homemade version for a healthier alternative.
Fajita Seasoning: Feel free to adjust the amount based on your spice preference.

Instructions

Follow these simple steps to create your Fajita Chicken Casserole:

Preheat Your Oven: Start by preheating your oven to 350°F (175°C).
Mix the Ingredients: In a large mixing bowl, combine the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies, chicken broth, and fajita seasoning. Stir until everything is well combined.
Transfer to Casserole Dish: Pour the mixture into a greased 9×13-inch casserole dish. Spread it evenly.
Top with Cheese: Sprinkle the shredded Mexican blend cheese over the top of the casserole.
Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and bubbly.
Serve: Remove from the oven and let it cool for a few minutes before serving. This dish pairs wonderfully with a side salad or tortilla chips.

Variations

This Fajita Chicken Casserole is incredibly versatile. Here are some variations to consider:

Vegetarian Version: Substitute the chicken with black beans or chickpeas and use vegetable broth instead of chicken broth.
Spicy Version: Add jalapeños or extra chili powder for an added kick.
Cheesy Version: Mix in cream cheese for a richer, creamier texture.

Keto and Low-Carb Versions

For those following a keto or low-carb lifestyle, you can easily modify this recipe:

Keto Version:
- Replace instant rice with cauliflower rice. Simply sauté the cauliflower rice until tender before mixing it in with the other ingredients.
- Use a low-carb cream of chicken soup or make your own using heavy cream and chicken broth.
- Ensure your seasoning packet is low in carbs or make your own fajita seasoning mix.
Low-Carb Version:
- Similar to the keto version, use cauliflower rice or omit the rice entirely.
- Increase the amount of vegetables like zucchini or mushrooms for added bulk without the carbs.

Frequently Asked Questions (FAQs)

1. Can I make this casserole ahead of time? Absolutely! You can prepare the casserole a day in advance and keep it in the refrigerator before baking. Just be sure to let it sit at room temperature for about 30 minutes before putting it in the oven.

2. Can I freeze the Fajita Chicken Casserole? Yes! This casserole freezes well. Just cover it tightly with foil or plastic wrap before freezing. When you’re ready to enjoy it, thaw it overnight in the refrigerator and bake as directed.

3. What can I serve with this casserole? This dish is delicious on its own, but you can enhance your meal with a side of guacamole, salsa, or a fresh green salad.

4. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or