Description
This creamy chicken fajita rice bake is an easy one-dish meal that combines tender chicken, flavorful spices, and cheesy goodness baked to perfection.
Ingredients
Scale
- 4 cups shredded cooked chicken (about 2 large breasts)
- 2 cups instant rice
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 can (10 oz) diced tomatoes with chilies, undrained
- 1 1/2 cups chicken broth
- 1 packet fajita seasoning (I prefer McCormick)
- 1 package (8 oz) shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat your oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large bowl, mix 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 baking dish and spread it evenly. Cover tightly with 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.
Notes
- For extra flavor, you can add additional spices as desired.
- Feel free to substitute with other vegetables or cheese blends according to your preference.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg