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… 🙂
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.
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’s 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.
Recipe Card
Fajita Chicken Casserole - Standard Oven Directions
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), 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)
Instructions
- 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, 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.
Recipe Card
Fajita Chicken Casserole - Advantium 240 Wall Oven Version
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), 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)
Instructions
- 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, 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.
Official verdict: Keeper! My husband loved it, and it was super simple to put together. I bought a rotisserie chicken and stripped it and chopped the meat, which was exactly the right amount. I did not have frozen onions and bell peppers, but I did have fresh sweet onion and bell peppers in the garden, so I just chopped up some and sauteed them before I added them to the mix. I also added a can of refried beans and a small can of sliced black olives, and used shredded extra sharp cheddar because I didn’t have any shredded Mexican. The volume was greater, so I baked it for 35 minutes (and it took a larger baking pan, but I figured that.)
Hub went back for a second helping, and we’ve got plenty left. I think I’ll recycle it with some tortilla chips; I’m sure it’ll go down great. Thank you so much for sharing! It was quick, easy, tasty and didn’t take long to bake, which I appreciated, given how hot it’s been.
Awesome! So glad to hear that it turned out great for you! Thanks for sharing your variations, too!
I made your casserole last night and my husband said it’s the best thing that’s ever come out of our kitchen…and we’ve been married for 52 years lol. Thank you for all you do. You are a gem.
I am so glad he enjoyed it!
Loved this recipe. Can it be frozen before baking? If so ow long would you thaw it out before baking? Thank you for this great recipe.
I don’t see why not. I might move it to the fridge the night before I bake it and allow it to completely thaw.
Can I just say this is one of the best casseroles I have made in quite some time!! ❤❤❤Will definitely be putting this in my dinner rotation. Thank you so much for your his tasty recipe!
Awesome! So glad you enjoyed it.
Followed this recipe using shredded chicken from my Instant Pot. Slapped a couple spoonfuls on a warmed tortilla rolled that baby up and WOW!! Very tasty recipe. It WILL be made again when it gets cooler outside. Great flavor and it fills you up!!
Glad to hear you enjoyed it, Ray!