NCSU Recipes

Chicken Fajita Casserole

Name: Chicken Fajita Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 pound Boneless Skinless Chicken Breasts (cut into small bite size pieces); 1 Green Bell Pepper (diced); 1 Red Bell Pepper (diced); 1 Yellow Onion (diced); 2 cups Instant Rice; 1 can Cream of Chicken Soup (10.5 ounces); 1 Cup Salsa; 1 Cup Sour Cream; ½ cup Chicken Broth; 1 packet Fajita Seasoning; 2 cups Colby Jack Cheese (shredded); 2 Tablespoons Chopped Cilantro (optional for topping)

6 servings

servings

15 minutes

active time

1 hour

total time

Start Cooking

Ingredients

2 pound Boneless Skinless Chicken Breasts (cut into small bite size pieces)

1 Green Bell Pepper (diced)

1 Red Bell Pepper (diced)

1 Yellow Onion (diced)

2 cups Instant Rice

1 can Cream of Chicken Soup (10.5 ounces)

1 Cup Salsa

1 Cup Sour Cream

½ cup Chicken Broth

1 packet Fajita Seasoning

2 cups Colby Jack Cheese (shredded)

2 Tablespoons Chopped Cilantro (optional for topping)

Directions

Preheat the oven to 350 degrees F and spray a 9X13 baking dish with non-stick cooking spray.

In a large mixing bowl stir together chicken breasts, bell peppers, onions, instant rice, cream of chicken soup, salsa, sour cream, chicken broth and fajita seasoning until combined.

Gently stir in half of the shredded cheese.

Spread the mixture into a 9X13 baking dish. Cover tightly with foil.

Bake for 35-40 minutes until the rice is tender and most of the liquid is absorbed.

Remove the pan from the oven, remove the foil and top with the remaining shredded cheese.

Cook for 3-5 more minutes until the cheese is melted.

Remove from the oven, let rest for 5 minutes.

Top with the chopped cilantro and then it’s ready to serve and enjoy!

Nutrition

Serving Size

Calories

618 kcal

Total Fat

29 g

Saturated Fat

15 g

Unsaturated Fat

10 g

Trans Fat

0.02 g

Cholesterol

166 mg

Sodium

1642 mg

Total Carbohydrate

40 g

Dietary Fiber

3 g

Total Sugars

7 g

Protein

48 g