Fajita Casserole (Printable Version)
# What You’ll Need:
→ Main Components
01 -
1 bag (227 g) shredded Mexican cheese blend
02 -
4 cups (about 600 g) cooked chicken breast, shredded
03 -
2 cups (370 g) dry instant rice
04 -
1 can (298 g) condensed cream of chicken soup
05 -
1 cup (240 g) sour cream
06 -
1 cup (140 g) frozen mixed diced onions and bell peppers
07 -
1 can (284 g) diced tomatoes with green chilies, including juices
08 -
360 ml chicken stock
09 -
1 packet (32 g) fajita spice mix
# Steps to Follow:
01 -
Coat a 23x33 cm (9x13-inch) oven dish lightly with some nonstick cooking spray.
02 -
Mix the shredded chicken, dry rice, cream of chicken soup, sour cream, diced onion and bell pepper mix, tomatoes with chilies (juices included), chicken stock, fajita seasoning, and half the Mexican cheese in a large bowl. Keep mixing until everything's blended well.
03 -
Transfer the mixture to the greased pan, spreading it evenly and leveling it out with a spatula.
04 -
Cover the top with foil and bake in an oven preheated to 175°C for 35 minutes.
05 -
Take off the foil, sprinkle the rest of the cheese over the top, and return to the oven. Bake uncovered for another 10 minutes, or until the cheese is fully melted and bubbling.
# Additional Notes:
01 -
Let the dish sit for around 5 minutes before cutting into it. This will make slicing easier and help the texture set up nicely.