Fajita Chicken Casserole

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This Fajita Chicken Casserole is our new favorite recipe! It's got amazing flavor and is so easy to make. Chicken, cheese, veggies, rice and a delectable sauce combine for absolute perfection!

I absolutely can’t wait for y’all to try this recipe.  Seriously.  I just know y’all are going to love it.  It really packs a punch of flavor and my family just went crazy over it.  It’s based on a Mexican Chicken Casserole I’ve been making for years that I shared over on Southern Plate a few years ago.  This one twists things around a little and adds a packet of fajita seasoning mix for some truly amazing flavor.  The best part is it’s got your veggies, protein, and starch all right in there so you can have dinner on the table in about 30 minutes and only have a bowl and a dish to wash – well, that is if you use paper plates, but I digress…  🙂

This Fajita Chicken Casserole is our new favorite recipe! It's got amazing flavor and is so easy to make. Chicken, cheese, veggies, rice and a delectable sauce combine for absolute perfection!Now, I told y’all about this amazing piece of equipment – the GE Advantium 240 Wall Oven – a few months back.  Well, trust me when I say that my love for this appliance has only grown.  So I wanted to show you again just how quickly it can get supper on the table.  Now, I’ve given you both my Advantium and my standard oven versions below.  You’ll see that the Advantium recipe cooks in about half the time of the standard oven.  Half the time!  That’s because the Advantium is a speed cook oven.  It combines convection, microwave, ceramic heat, and halogen bulbs to cook things in a flash.  The best part is you don’t sacrifice quality, flavor, or texture.

This Fajita Chicken Casserole is our new favorite recipe! It's got amazing flavor and is so easy to make. Chicken, cheese, veggies, rice and a delectable sauce combine for absolute perfection!Let’s get to cooking!  So, here are a few notes about this recipe.  Because of the short cooking time (in both methods) I’ve opted for frozen bell peppers and onions.  They cook through faster and offer a softer texture than fresh.  If you’re feeling adventurous, you can chop your own onions and peppers and saute them in a super hot skillet before mixing the casserole together for even more flavor.  Let also chat about our seasoning here.  There are tons of fajita seasoning packets out there.  Feel free to use your favorite.  I’ve tasted a bunch of them and this McCormick version is my absolute favorite.  It has a smoky flavor that really adds to the dish.  Now, don’t go hunting all over town for it – nothing is worth that – but if you can find it, get it.  This recipe also calls for a can of diced tomatoes with chilies.  I used the mild version here, but if you like heat – go for your favorite heat level.


This Fajita Chicken Casserole is our new favorite recipe! It's got amazing flavor and is so easy to make. Chicken, cheese, veggies, rice and a delectable sauce combine for absolute perfection!


Fajita Chicken Casserole - Advantium 240 Wall Oven Version
 
Prep time
Cook time
Total time
 
Serves: About 8 servings
Ingredients
  • 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), drained
  • 1½ cups chicken broth
  • 1 (1.12-Ounce) packet fajita seasoning ( I prefer McCormick)
  • 1 (8-ounce) (2 cups) shredded Mexican blend cheese
Instructions
  1. Lightly spray a 9x13" casserole dish with nonstick cooking spray. In a large bowl, combine the chicken, uncooked rice, cream of chicken soup, sour cream, frozen onion and bell pepper, drained tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese. Mix until well combined. Pour the mixture into the prepared dish and spread it evenly. Place the dish in the Advantium on the metal tray and cook for 15 minutes on these settings: U=4 L=10 M=7 C=10. Remove from the oven the oven with 2 minutes remaining and add the remaining cheese, finish cooking.

Fajita Chicken Casserole - Standard Oven Directions
 
Prep time
Cook time
Total time
 
Serves: About 8 servings
Ingredients
  • 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), drained
  • 1½ cups chicken broth
  • 1 (1.12-Ounce) packet fajita seasoning ( I prefer McCormick)
  • 1 (8-ounce) (2 cups) shredded Mexican blend cheese
Instructions
  1. Preheat the oven to 350°F. Lightly spray a 9x13 inch baking dish with nonstick cooking spray. In a large bowl, combine the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, drained tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese. Mix to combine. Pour the mixture into the prepared dish and spread it evenly. Bake for about 25 minutes. Remove from the oven, top with the remaining cheese and return to the oven until the cheese is melted.

While the Advantium oven was provided by the amazing folks at GE, the opinions expressed here in are my own.  A positive review can never be bought.  I just really love this thing!
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Comments

  1. What exactly is instant rice? Can you take a photo of the package it comes in? This sounds really good

  2. Samantha Hall says:

    So, do you think I could make this in the the Crock Pot Casserole Crock? Would there be enough liquid to get the rice done? I’m assuming you’re using Minute Rice, correct? It sounds really good!!!! Thank you!

    • Absolutely! Yes, there should be enough liquid for the rice. And yes, instant rice and Minute Rice are the same thing. I sure hop you enjoy it, Samantha!

      • How long would you cook it in the slow cooker casserole?

      • In my opinion it’s not the same thing. Only that they (yes) both rice, but not the same.(equal). Instant minute rice is faster to cook,less time, But, the regular rice takes longer. However, both equally good. Your Hispanic people probably would not think of using nothing but the traditional rice, not minute maid.

        • Actually, we were talking about minute rice and instant rice being the same thing, not traditional rice and minute rice being the same.

  3. Jane Landis says:

    I’m not able to copy and paste your recipe into a WORD document so I can then save it to my recipe files. When I try, it just doesn’t paste in the recipe, just the “read more…” part. I hate having to re-type recipes, especially when it usually is so easy to copy and paste.
    Frustrating and disappointed in SSI.

    • Word doc printing. Find your receipt then open up word program and have ready. Go back to recipes and copy and paste. I have use this for a long time. Open Word copy recipe and paste.

      • Jane Landis says:

        That’s my method also – highlight the recipe, copy and then paste in WORD and then save to my file. Your recipe doesn’t allow me to highlight it. Even when I click over to print, it immediately wants to print the document and won’t allow me to highlight it for copying and pasting. Oh well, some work and some don’t. Thanks.

        • It’s actually a security feature to keep people from stealing content. The print method should work though. Even if the print dialogue pops up, just click cancel and you should be able to highlight from there.

          • Kellie Smith says:

            Does anyone use Microsoft OneNote? It is a virtual binder, You are able to print any document to any section or page you want or have created; so no need to copy and paste!!! It also allows you to insert screenshots. I use it it at work and at home and i HIGHLY recommend using it as a recipe binder!!!

    • Susan Hatcher says:

      Click on the print button. When it opens in that print screen, click on the picture in there and see if it opens up bigger and then try to highlight it. It worked for me. Usually I just save to Pinterest though.

    • Susan Hatcher says:

      Forgot to say that I am having no problem highlighting as normal though on my iPad.

  4. Have not tried this recipe but will soon. Was wondering if you’ve tried the recipe with Lawrey’s Chicken Fajita mix. It’s made by McCormicks and we love it. By far our favorite fajita mix.

  5. I am such a sucker for cheesy dishes. This looks delicious! I’d love to grab a fork and dive in.
    Kari
    http://www.sweetteasweetie.com

  6. I made this tonight, and I must say that it is really good. I didn’t have any instant rice, and I had to use regular rice. I did chop up bell pepper and onion and sauteed it until almost soft. I did add over 2 cups of broth though because of the instant rice, and I didn’t drain the Ro*tel. If you don’t have instant rice, definitely cook the rice first and then add to the rest of the mixture before you bake. I will definitely make this again. Winner, winner Fajita Chicken Casserole Dinner!!! 😀

    • Awesome! So glad y’all enjoyed it!!

    • Charlotte says:

      I am confused by your description, you say you added more broth and did not drain the rotel because you used regular rice instead of instant? But then you go on to say, if you do not have instant, cook your rice first? So did you add extra liquid because you used regular rice and if you cooked it first, why add extra liquid?

      • Lula Belle says:

        Since she used uncooked, regular rice she had to add additional liquid (broth) to accommodate the need to cook the rice but if you use already cooked (regular rice) the additional liquid (broth) won’t be necessary. Hope that helped…😌
        I plan to make tonight, think I might add some black beans for a little extra fiber…

  7. I hate sour cream but this recipe looks awesome!! Can I omit it and use more soup? Thanks!

  8. Nata Etherton says:

    Stacey, I am absolutely thrilled to have found this post. We are remodeling our kitchen, and when it is done I will have the Advantium oven. I talked my husband into it, because it is pricey.

    I’m sure that by following your recipes my learning curve won’t be as steep.

    Thank you, thank you, thank you.

  9. Can you make this up ahead of time and bake later or will the rice soak up the juices?

  10. I’m so excited to see you posting the GE Advantium 240 Wall Oven recipes. I just had my kitchen redone and had this oven installed. We grilled a strip steak that turned out perfect, med. – rare. Can’t wait to try more recipes using it!!!

  11. Hi Stacey. I made this for dinner tonight and it was delicious! We really loved it and I’ll definitely be making this again. I love how fast and easy it was, especially since so many casserole recipes look easy but requite a lot of chopping, dicing, sautéing, and clean-up before putting everything in the casserole dish to bake. This couldn’t have been easier! Thanks!!

  12. Lauretta Berger says:

    Very good! Made this last night! My guys said it was a keeper!!

  13. So glad I read the comments. I think I will give this a try now with “regular” rice. Me and instant rice just don’t mix together ha-ha. I don’t know what I don’t like about it but…… Thanks for sharing 😉

  14. My husband doesn’t care for rice. Anyone tried this with maybe an 8oz package of egg noodles?

  15. I forgot cream of chicken, can I use cream of mushroom instead? since that’s what I have on hand.

  16. I have a regular oven. Are the cooking times the same?

  17. Hi Stacey, this looks and sounds yummy! A quick question, can this be frozen? There’s only 2 of us and we’d have so much leftovers. Thanks! Love your recipes!

  18. Made this last night, it was great! I used regular rice, cooked ahead of time so I left out the chicken broth, worked great. Next time, I think we will add a little Frank’s Red Hot Sauce to give it a little kick. 🙂

  19. I made my own rice before and still put chicken broth…… Is this going to be ruined now 😓

  20. Tina Carlson says:

    Do you think this would work with ground beef? It sounds delicious!

  21. This was amazing! It was a hit with my mom and husband. I omitted the tomatoes due to my allergy and used instant brown rice. It came out great. Thank you

  22. Hi,
    I have the Advantium 120 oven, how would this affect the cooking time for this recipe?

  23. Do u cover this dish or leave uncovered??

  24. I just tried this it came out soooooo good I put some of my own things in but it was really.

  25. Made this for one of my boys and my husband. They LOVED it. I was going to add a can of black beans, but forgot…..also for the rice, I used Zatarans spanish rice. Relish

  26. Have you tried freezing this dish before baking?

  27. I made this for dinner tonight. I, along with my three year old, am one of the pickiest people on the planet. We absolutely loved it. My one year old daughter and three year old son tore it up. I told a few friends and family members about the recipe and they can’t wait to try it. 🙂

  28. Hi,
    This recipe is fantastic!! And made a ton. My grand kids were visiting and my one grandson is a eater. He and I most certainly share a love for food! We couldn’t get enough. I have made chicken casseroles before, many times. I know what makes this one stand out, it is the addition of the fajita seasoning. Love that flavor!!! And yes it freezes well. Thanks, can’t wait to try more of your recipes.

  29. Can you do this as a freezer meal for someone who just got out of hospital? Trying to make a bunch of casseroles to stock them up!

  30. do you boil chicken first or bake chicken with all ingredients ?

  31. Can this be converted to slow cooker?

  32. What is the nutritional value of meal?

  33. Just for kicks, did you drain the Rotele Tomatoes and Chilies or not. Lots of peeps asked on Plate, but it wasn’t answered…..I’m funny about knowing things like that. I used to produce a cooking TV segment and got skewered if I didn’t tell them EVERYTHING. Now I’m that person! (= Thanks.

    • No, there’s no need to drain it. That’s why I didn’t mention it. I’m a stickler about those things to so I always make sure to include it. Enjoy!

  34. Can I use regular rice? If so how would the recipe change? Like add more liquid or just cook it longer? Thanks!

  35. I’ve had an GE Advantium oven for over 2 years I love it, but have found very few recipes for it…and food places to start looking?

  36. Patricia Wootton says:

    How many calories is this ?

    • Hi Patricia! I don’t keep up with nutritional content. There are several sites out there where you can input the ingredients and get a general idea, though.

  37. Does uncooked instant rice get done? I always worry that it won’t.

  38. Disappointed…It wasn’t that good.

  39. Made this the other night and it was really good, it made alot for 2 people but I took leftovers to work and shared with co-workers, I also put it in a flour tortilla shell along with fritos and it was the bomb! Lol Thank you for a very easy recipe and tasty too.

  40. Love the recipe but you have so many pop up ads on this page that it kept taking me off the recipe while I was making it!! Very aggravating!!!

  41. Well this is a hit with my son. I used instant brown rice. He didn’t even notice!

  42. Are you supposed to cook the minute rice first? I used instant rice and didn’t cook it prior but it didn’t cook right! I did 25 minutes, then added cheese and went about 4 more minutes. The rice was hard! It had great flavor so I’m hoping to get it right next time. Any tips?

    • No, the rice should cook right in the casserole. I’ve not had that trouble with instant rice in this case. Was the casserole dry?

    • I just made this recipe tonight. I used (uncooked) Instant Rice as posted in the recipe. The rice would not cook. After 30 minutes the rice was still hard. Had to cook it for almost an hour. Ended up all dried out. But the flavor was very good. Next time I would definitely cook the rice before combining everything and putting it in the oven.

  43. Do you think I could leave out the rice and it still prepare and cook the same? I try to avoid the carbs and my family are not big rice eaters. Thanks!

  44. Would like to try this recipe, it looks delicious! Wondering if I used regular rice, knowing that the cooking time will be longer, do I still need to use precooked chicken?

  45. If I make it and freeze it, how do I reheat it? Does it have to thaw first or can I just put it in the oven?

  46. I’m wanting to make this for a friend in advance. So I could make it, give it to them the next day, then they take it home and reheat it and I’ve never done this before so I’m lost. Thanks in advance.

  47. Made this tonight. Delicious! I used regular rice & it had to cook about an hour.

  48. Packed full of flavor! I added a can of drained corn and garnished with fresh cilantro- delicious! Thanks for the recipe!

  49. If I already have cooked rice how much of the broth should I use? Or should I not use any? And how long do I cook it if the rice is already done? Also how much cooked rice do I use? Sorry for too many questions I just want to get it right 🙂

  50. How do you cook your chicken breasts for this recipe?

  51. I made this for dinner last night! I used cooked brown rice and omitted the broth. It turned out really tasty! I will be making this again.

  52. Fantastic recipe! Thank you!!

  53. Madison Harris says:

    Any side dish recommendations?? Also, would adding ranch style beans change anything? Thanks!

  54. So glad you mentioned using regular rice in this recipe. I really dislike instant rice and even if it soaked up all the goodness of the other items, it would still taste like wet cardboard to me. Try this with Tex-Mati rice or Jasmine rice, yum-yum. Also like the idea of adding beans of some sort. It’s getting cold here tonite,(Tenn.) think I’ll try this!

  55. Could you use cauliflower rice as opposed to regular/instant rice?

  56. Thank you for the recipe with the Advantium directions. We’ve owned an Advantium since 2002 and wouldn’t be without one. I’ll have to give this a try.

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