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. Wrap tightly in 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.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
I have made this recipe with cauliflower rice because my husband is diabetic.
It worked just fine. Our family loves this recipe. Thank you.
Thank you for sharing that, Julie! Glad y’all enjoyed it!
This casserole was easy and has great flavor! When my husband says, “You can make this again!,” I know it is good!
Awesome! Those are my favorite types of reviews!!
My chicken is cooking now . Excited about trying this . I think I’ll shredsome pepper jack cheese for the interior because,I need to use it up and put Mexican blend on top. Crossing my fingers! Thanks for all your recipes.
Sounds great! I’d love to hear how it turned out for you!
Question. I don’t use instant rice, have you used regular rice or even cooked rice? Thank you. I enjoy up your posts
I’ve only tried it with the instant rice, so I can’t say for sure.
Just made this tonight. Only change was I used Perdue Shortcuts Fajita seasoned chicken and left out the packet of seasoning. My family loved it. Will definitely add to the rotation! Thanks for a great and easy meal.
So glad you enjoyed it and thanks for sharing that shortcut!
Made this tonight and it was great!! Only thing I did differently was I used fresh onion and bell pepper cause the store was out of the frozen ones. Tasted good and was so easy to make. The family devoured it, next time will have to double it since I’m feeding teenage boys 🙂 Will definitely keep this recipe!
Awesome! So glad everyone enjoyed it!
I made this ..and the flavors are delicious! The chicken very tender and good texture. Just a hint..be sure to follow instructions and use INSTANT rie. I did not; tus the rice just wasn’t cooked even at the 45 minute cook time . If I had used instant rice it would have been spectacular
Thanks, Cindy! Yes, instant rice is crucial here.
This was a hit with the whole family! I made it the night before and it turned out great! Only thing I added was some jalapeños, we like heat. Will be making again very soon.
So glad to hear y’all enjoyed it! The jalapeños sound like a great addition!
Made it all the flavors and it was delicious but the rice wasn’t done…. I have jasmine rice and I had to leave it in oven until it’s soft. 😫 but still crunchy?
Instant rice is key here. It cooks faster than regular or jasmine rice.
Rarely do I make a recipe as directed. I always tweak to my flavor palette…I made this one as written. Absolutely amazing. Thank you!!
Thanks so much for the trust, Erin! So glad to hear that you enjoyed it!
Followed recipe & used Ben’s Instant brown rice and went with 2 cups uncooked. The resulting casserole after 25min at 350 in oven was great; but rice was jot done – still very crunchy. Any reason why or what could have gone wrong?
Instant brown rice actually takes longer to cook that instant white rice. According to the packages, twice as long. I think that’s the issue here. I’m guessing about 10 more minutes should have gotten it tender.
this is delish. when my husband likes a casserole type meal, i know it’s good. i do make mine in the crock pot though
Thanks, Lori! Glad to hear ya’ll have enjoyed this one! I’d love to hear how you adapt it for the crock pot!
Stacey,, bad thing is, i have a habit of adjusting recipes as i please which is ok if it works out. LOL I started by cooking the chicken in the crock with the chicken broth, skimming out anything if necessary. when the chicken started to shred, i added the rest of the ingredients with the exception of the rice. the rice i had cooked stove top. what i do is place an amount of rice that i choose to eat and top it with the crock ingredients including the entire amount of cheese. gotta laugh, i believe an earlier time i cooked the rice stove top then placed it in the crock when the chicken started to shred along with the other ingredients. either way, after it STARTED to shred, i left it in the crock at least for another hour on high. i know, not a very reliable recipe, but it worked!!!
Thanks so much for sharing, Lori!!
Mark, brown rice never cooks to the same consistency as white rice does.
Love recipe. How many servings do think the recipe makes?
It just really depends on the serving size. I’d say 6 to 8.
I absolutely loved this it was so yummy and had nothing left over. I did do it a little bit different because I used my leftover chicken fajitas I had for dinner last night for the chicken mixture and followed the rest of the recipe, thank you very much!!
Sounds great! Glad you enjoyed it!
I love all the ingredients in this recipe, but my husband dislikes rice. Would it work to alternately layer this mixture (minus the rice) with tortillas before baking?
I haven’t tried that, but I think it should work. If you try it, let me know how it turns out.
I used mini Penne pasta instead of rice to make it go further for a family birthday dinner it was excellent thank you so much for the recipe!!!!
Great idea! Glad it turned out great for you!
Wasn’t my favorite
Sorry to hear that, Susan. This recipe usually gets high marks from my readers. What was it that you didn’t care for?
This was so easy to make, my son’s and I all loved it.
Glad to hear y’all enjoyed it!
Hi Stacey,
Absolutely love the recipe and have officially renamed it “Mexican Sloppy Joes.” I halved the recipe except for the soup and Ro*Tel, used canned chicken, and left out the onion/peppers just ’cause I’m lazy and don’t like peppers. Maybe halving it allowed it to be as ‘sloppy’ as it was, but that’s the way I liked it. Next time, I’ll make the full recipe.
Cheers,
Donna
Glad to hear you enjoyed it!
This turned out delicious! The only change I made was I used fresh bell peppers because I couldn’t find frozen ones. I’m currently on maternity leave and have been testing out easy dinners for when I return to work – this recipe definitely made the list! It’s super easy to prepare – I prepared it during the day and then popped it in the oven when it was dinner time.
Awesome! So glad to hear you enjoyed it! Congrats on the little one!
First off CONGRATULATIONS ON YOUR BABY! and thank you for thinking of us for quick weeknight recipes!
Excellent dish and the bonus is that it is so quick and easy to put together! Had company over for dinner and they loved this dish! Will definitely be making it again with a few additions! Thank you!
Thank you so much for trusting this recipe when company was coming!
This dish is delicious! I made it last night for my husband and it was a huge success. I cooked two large bone in chicken breasts in the air fryer for about 30 minutes then chopped them into bite size pieces. I also used fresh onions and peppers that I sauteed in olive oil for a few minutes. Otherwise, I followed the recipe. My husband ate his over tortilla chips with salsa, sour cream and quac. It does make a large portion. I think I’ll freeze some for another day. Delicious!
Love the idea of serving it over chips! So glad you guys enjoyed it!
Fixed this tonight and will definitely fix it again. I cut it in half, used brown rice and rotisserie ckn I had. It was fabulous. Can’t wait for the left-overs.
Thank you so much!
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!
Made this in two 8″ pie dishes so I could freeze one since it is for only one. Turned out beautiful and tastes wonderful. Definitely going into my favorites.
Great idea! So glad to hear you enjoyed it!
This was a delicious meal. I will say that next time I would add fresh jalapeños because I like the flavor & the spice, but It was incredibly hearty & tasty. Highly recommended.
Glad to hear you enjoyed it! The jalapeños sound like a delicious addition!
This was delicious! Added tortillas on top then cheese! So easy & excellent! Thanks
Awesome! So glad to hear you enjoyed it!
So I bought some Chicken Fajita meat in the clearance section of my grocery store, I asked Google what to do with it and your recipe came up. I made it exactly as the recipe states, adding a can of black beans and a can of corn. It was incredible! The taste combination gets better with each bite. It’s almost addicting, I could not stop eating it. And it makes so much!! I am a single person and will be eating it all week and still freezing some. I gave some to a friend and she could not stop raving about it. Passing along the recipe to her now. I’ve been cooking more during this pandemic and have tried many new recipes. This has been the best and I can’t wait to try more of your concoctions. Thank you so much!!
Thanks so much, Deb! I’m so glad that you enjoyed this one so much! Hope you find lots more you love just as much!
I accidently bought bar-b-que rotisserie chicken. Could I use this in this recipe?
Hmmm… I would guess that it would work.
I made this for supper tonight. The only things I did differently were chopped my own onions and peppers and cooked for 45 minutes. My husband and I loved it. We’ll be adding this to our recipe box for sure. Thanks so much for sharing the recipe!
So, so glad you enjoyed this!
I cut the recipe in half. It took almost an hour to cook the rice and not be soupy. I ended up serving it with chips as a dip. It tasted good!
Sorry to hear you had trouble! Did you use the instant rice?
After reading all of the comments I made it following the recipe but tweaked it a little. I used seasoned yellow rice half cooked , two packs of fajita seasoning , I drained the Rotel partly , and used a little of the black bean juice . Used wayyy more cheese , added black beans and ommited the broth to avoid it being soupy! amazing
Well look at you making it your own!! Glad you enjoyed it!
delicious recipes
I want to thank you for posting such wonderful recipes. I am partially disabled which makes it very painful to stand more than a few minutes. Your recipes are easy to follow and short prep time makes it very doable for me. Also, the ingredients for your recipes are normally very common.
Sincerely,
Julia from Florida
Thank you so much, Julia! These kinds fo comments just make my day!
Could you make this in the morning and then just keep it in fridge until you are ready to put it in the oven?
Hmmm… I’ve not tried that, but I think it might work.
Do you any nutritional info on this? Do you know how many servings in this dish? I looked but couldn’t find that info. Thanks in advance!
Hi Lori! I don’t keep up with nutritional information because it can vary so much based on ingredient brand and selection. Sites like My Fitness Pal are a great way to find it though as it allows you to put in the exact ingredients you have on hand and get a more accurate idea.
I have made this several times and it is so good thank you!
I’m so glad you’ve enjoyed it!
MY Attempt had too much liquid when first cooked. SAT in fridge overnight, was fine the second day and even better the third.
Some things do improve with age. Glad it eventually turned out great! 🙂
Stacey, thanks so much for your patience with all of us! I am utterly amazed at how you respond to everyone, when the same questions come in over and over. And we do understand about the ads. So carry on and keep up the good work! By the way, your recipes are soooo good! Well worth wading through ads to get to!
And I sure appreciate your kindness, Phyllis! Have a GREAT day!
Made this tonight for dinner. It was not a hit. It was more like a dip that would be served with chips at a party, but definitely not dinner worthy. The flavors were all good, just looked like mush on a plate.
I sure hate to hear that it wasn’t what you had hoped.
I just made this and it’s delicious BUT it seems overly runny! Will it firm up??
Yes, it usually will. Did you swap anything in the recipe out for a different ingredient?
Has anyone tried it using frozen cauliflower rice instead of instant?
Well it’s the new year and sitting in my fridge is a half turkey breast I was going to cut up today and freeze. But no longer it’s going in this recipe. Crossing fingers. Since there is just me I think I’ll line two 8×8 cake pans and freeze one and bake one.
Hope it turned out great for you!!
Do you know if I would have to make an adjustment in the amount of chicken broth if I used instant brown rice instead of instant white rice? Also would I have to cook the casserole longer?
Measurements and cooking times should be the same. Enjoy!!
I have made this several times and it always turns out delicious. It’s a keeper!
Love hearing that, Karen!!
Can this be made ahead and frozen?
Yes. It freezes pretty well. 🙂
How much of the minute rice is 2 cups? Is that 1 bag or 2? I know it expands when cooking but my kids tossed rthe box since we have 1 bag left lol
I don’t use the bagged rice much, but if I remember correctly, 1 bag equals about 3.5 cups when cooked. That said, 1 bag should work just fine in this recipe.
STACEY, Thank you for sharing an Advantium recipe. I have had the 120 version now for several years and love it, but haven’t used to to full potential, just tried to convert using similar recipes as in their cookbook. The Advantium is definitely one of GE’s most amazing products!
We enjoy all kinds of different “Mexican” foods so I can’t wait to try this one.
Thanks!
I sure hope you’ll enjoy it!! I sure LOVE my Advantium!
This sounds yummy, but my husband is not a fan of rice and egg noodles are not his thing.
Can I prepare this without the rice or noodles and will it still come out okay?
I’ve not done that so I can’t say definitively. You would need to probably cut back on the liquid if doing so.
So easy. So quick. So delicious. So making it again!
Ha! I’m so glad you enjoyed it, Beverly!!
I made the Fajita Caseerole tonight for dinner and ot was absolutely wonderful . My husband loved and I will definitely Malle it again very soon .
I had salsa , sour cream and chips on the side. This recipe is very easy to make.
SO glad you enjoyed it!!
Do you think this recipe would freeze well for a “freezer meal”? If so, would you cook it first or not?
I don’t do a lot of freezer cooking, but would imagine it should work. I’m not sure about freezing the rice uncooked, though. I think I might cook it first.
This looks yummy. If I did this in the crockpot would it be with raw chicken instead of cooked? I saw a comment that you mentioned cooking it 4-6 hours on low. I don’t have instant rice so I’ll use regular.
Thanks!
You can use raw chicken and then just shred it up before serving. 🙂
I made this for my family last week and I am dying to make it again already!!!
SOOOOOO GOOD!!
Thank you for sharing!
Wooo hoo!! So glad y’all enjoyed it!!!
Had this before and it’s delicious. Now I’m on a ketogenic diet and wondering if the casserole will hold up if I use no rice? Or will it be ruined?
I think it will work just fine.
I made as instructed except bought rotisserie chicken and just shredded what ever meat I got from it. Was outstanding and got great response even from picky sister-in-law. Quick and easy meal thanks for sharing
So glad y’all enjoyed it!!
This looks really tasty. It took a while to get to the bottom of all of these comments….now I forget what I was going to say. Oh, tasty…right. Fajita chicken…this pin is going on my Mexican Food board. YUM!
Ha, yep! Lots of great comments on this one! Folks just love it!
I have made this 3 times now and it is delicious!!
That’s the ultimate compliment! So glad you’ve enjoyed it!!
I have made this 3 times now and we love it!
Amazing recipe, Stacey! I did make homemade cream of chicken soup (me and cans have issues) and added 1 teaspoon of cumin. This recipe will be used over and over again!
Wonderful! So glad you enjoyed it!!
Hi Stacey. I’m making this Fajita Chicken Casserole again tonight, at my husband’s request. We both really love it. Since I make this so frequently, I just wanted to comment again (since my last comment back in March of 2016). I wanted to let you and your readers know that last time I made it I realized I didn’t have any more fajita seasoning in so I used a packet of taco seasoning, the McCormick Chipotle Taco Seasoning packet. The casserole came out so good, with a bit of a smoky flavor. We liked it so much that I’m going to make this dish with that packet from now on. Thanks again for this recipe, Stacey!
Awesome! Love hearing that! So glad y’all have enjoyed this one!
So just wondering if you could use refried beans and add a little tortilla chips on top?
Absolutely! 🙂
Made this tonight and it was a hit. Will definitely be making it again.
Love hearing that! Glad everyone enjoyed it!
How long would you cook it in a regular oven?
There are regular oven instructions right below the Advantium instructions.
“Preheat the oven to 350°F. Lightly spray a 9×13 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.”
Made this casserole for dinner tonight. It was wonderful!!! The entire family enjoyed it! It was just the right amount of spice to add flavor but not so much that your mouth was on fire all evening. It was a great meal for a cold wintry night. I’ll definitely be making this one again! Thanks!!!
Love hearing that, Linda! So glad y’all enjoyed it!
This looks so good – can’t wait to try it! Just one question re the Rotel; in the ingredients it says undrained, then in the prep, it says drained. Do you add the juice?
SO sorry for the confusion! It should all say undrained now. That liquid adds great flavor. Hope you’ll enjoy!
This was a great dish! My family absolutely LOVED it!!! I will be putting this in my rotation. Thank you so much!!!!!
There’s not higher compliment in my book! So glad y’all enjoyed it!!
I always make a big batch of Chicken Fajitas and there never as good as left overs, I freeze that chicken mix with onions peppers and sometimes mushrooms, this is a great easy way to pull that chicken mix out of the freezer mix in a fews cans of things on hand some cheese and in an hour putting a great homemade comfort food on the table {i make a half recipe alot in a smaller pan}
That’s genius, Larry! Thanks for sharing!!
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.
Hope you’ll enjoy this. We sure enjoy it and our Advantium!
Could you use cauliflower rice as opposed to regular/instant rice?
I’ve not tried that but I think it would work just fine.
Ok, thank you!
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!
Stay warm and enjoy!! 🙂
Any side dish recommendations?? Also, would adding ranch style beans change anything? Thanks!
We often have just this casserole and some salad. I think adding the beans would be great!
Did you cook the onions an peppers or did you add them in frozen?
Add them frozen.
Fantastic recipe! Thank you!!
Thanks, Kathy!
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.
So glad you enjoyed it, Lisa!!
How do you cook your chicken breasts for this recipe?
I usually use a rotisserie chicken when I’m short on time. Otherwise I roast them or cook them in water low and slow with salt and pepper.
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 🙂
I’d use about 1/3 of the broth and just cook until it’s heated through. I’d use about 3 cups of cooked rice. Good luck!
Packed full of flavor! I added a can of drained corn and garnished with fresh cilantro- delicious! Thanks for the recipe!
Yum! So glad you enjoyed it!
Made this tonight. Delicious! I used regular rice & it had to cook about an hour.
Thanks for the tip! Glad you enjoyed it, Alison!
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.
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?
You can either thaw it first or start it in a cold oven. You just don’t want to put a cold dish in a hot oven – it might break.
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?
I would still opt for the precooked chicken.
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!
Sure! Just cut back on the broth too.
I also do low carb and am going to substitute califlower rice. I am so excited as it the casserole sounds so delicious. I am making it tonight as i just bought all of the ingredients.
Hope it turned out great!
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.
Hmmm… That doesn’t really make sense as to why the rice wouldn’t soften. Sorry you had trouble.
Well this is a hit with my son. I used instant brown rice. He didn’t even notice!
Great idea to sneak in a little nutrition, Wendy! So glad y’all enjoyed it!
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!!!
I agree with Kelly. There are so many ads to load it takes forever to actually see the recipe. Making it now. Hope it’s worth the wait because I doubled the recipe : ) Let’s eat!
SO glad I doubled this. It’s really good. Sent some home with friends.
Awesome, Lisa! So glad y’all enjoyed it!
I’m so sorry, Kelly! As you know, I share the recipes with y’all for free and in turn, I’ve got the host ads to pay for all the expenses. My hosting service costs as much as many folks mortgages. Please bear with me.
Best thing to do is get the free adblock plus – you can find it on the cnet download site and know you are d/l from a safe site. It works WONDERS – I have NO problems with all the ads – GONE!
The problem with that is that then I don’t get paid for all the work I do to give y’all all these free recipes. I know they can be aggravating, but those ads are what help me feed my family.
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.
Sounds great, Denise!! Glad you enjoyed it!
Disappointed…It wasn’t that good.
I hate to hear that. Tell me what the problem was. I’ll be happy to help, I just need a little more info.
Does uncooked instant rice get done? I always worry that it won’t.
Yes, I’ve never had it not get done.
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.
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?
Have you checked out the Advantium website?
Can I use regular rice? If so how would the recipe change? Like add more liquid or just cook it longer? Thanks!
Yes. I think a longer cook time would be the only alteration.
I used regular rice. I added an additional 1 1/2 cups of broth and cooked for 90 minutes. When making this again I would cook the rice before adding to the recipe and saute the onions and peppers as they were still crunchy even after the 90 minutes. By cooking the rice prior to adding to the recipe I will be able to reduce cooking time to the 25 minutes it called for. This is very tasty and makes enough to feed a lot of people. I may cut the recipe in half the next time.
Thanks for sharing these tips!!
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!
The directions say to drain but now you’re saying not to. I’m confused.
Well, that makes two of us! 🙂 In the end, the very small amount of liquid in there won’t make a huge difference. I’ve updated everything to make sure that it says undrained.
What is the nutritional value of meal?
Unfortunately, I don’t keep up with that.
Can this be converted to slow cooker?
I’m sure it can, though I’ve not done it that way.
do you boil chicken first or bake chicken with all ingredients ?
The chicken should be cooked ans shredded before being mixed into the casserole. You can also use shredded rotisserie chicken.
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!
I don’t see why not! Aren’t you sweet to help out like that!
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.
So glad to hear you and the little ones have enjoyed it so much!
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. 🙂
Lizzie, comment like this just make my day. I’m so glad everyone enjoyed it. Thanks for sharing the recipe!
Have you tried freezing this dish before baking?
I’ve not, but I’m sure it would work just fine.
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
So glad they all enjoyed it! I think the black beans would be a great addition.
I just tried this it came out soooooo good I put some of my own things in but it was really.
So great to hear!!!
Do u cover this dish or leave uncovered??
Uncovered. Enjoy! 🙂
Hi,
I have the Advantium 120 oven, how would this affect the cooking time for this recipe?
Just might need to cook it a little longer.
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
Wonderful! That’s so great to hear, Sha!
Do you think this would work with ground beef? It sounds delicious!
I definitely think so! Just cook, drain, and then add to the recipe just like the cooked chicken.
I made my own rice before and still put chicken broth…… Is this going to be ruined now ?
Nah. Might be a little soupy, but not ruined at all.
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. 🙂
SO glad you enjoyed it!! 🙂
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!
I think it should freeze just fine.
I have a regular oven. Are the cooking times the same?
Instructions for a conventional oven are just below the Advantium instructions. Just keep scrolling down.
I don’t see the oven instructions! What temperature and how long?
They’re both there. You just have to scroll. It’s the first recipe labeled “Standard Oven Directions” – 350°F for 25 minutes.
I forgot cream of chicken, can I use cream of mushroom instead? since that’s what I have on hand.
Absolutely!!
My husband doesn’t care for rice. Anyone tried this with maybe an 8oz package of egg noodles?
I was looking for the same thing Amber. Gonna just go for it I think. 🙂
I’ve never tried it, but it sounds delicious!
You can use corn chips or torn flour tortillas instead of rice. Also can add a can of drained corn. I like to use white shoe peg corn ion casseroles and soup.
I’ve not tried it with noodles, but love the idea! I would recommend cooking the noodles first if you go that route.
You might could try layering the mixture with tortillas in lieu of rice. I’ve seen similar recipes before.
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 😉
Good luck! Enjoy!
Very good! Made this last night! My guys said it was a keeper!!
Awesome! So glad y’all enjoyed it!!
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!!
Yay! So awesome to hear!! Glad y’all enjoyed it!!
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!!!
Hope you love it as much as we do!
Can you make this up ahead of time and bake later or will the rice soak up the juices?
You can certainly prepare the day before. 🙂
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.
It’s really amazing what all you can do with it. Hop you enjoy it as much as we do.
I hate sour cream but this recipe looks awesome!! Can I omit it and use more soup? Thanks!
Sure, but it will change the flavor a bit.
You might try plain yogurt as a substitute for sour cream. I make casseroles for some extended family who, like you, dislike sour cream. I have found that plain yogurt is a good alternative in many recipes. Admittedly however, I have not tried it in this one.
That’s a good idea. 🙂
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!!
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?
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…
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
🙂
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.
I haven’t, but will certainly put it on my list!
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.
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.
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!!!
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.
Thanks for the help, Susan! 🙂
Forgot to say that I am having no problem highlighting as normal though on my iPad.
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?
I would recommend 4 to 6 hours on low.
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.
Sandy, minute maid is orange juice, not rice. And maybe you can be a little more racist in your response next time. I don’t think assuming all Hispanics use regular rice was QUITE ignorant enough
Stacey, I truly enjoy your recipes and I am so sorry to have to mention this, but my poor daughter-in-law moved to Alabama to be close to my grand-daughter who is enrolled in college there. She left her family and friends, bought a house, got a job and she is miserable and all alone. She is Mexican. Everyone loves Mexican food right? But no one loves her. She is treated with disdain; co-workers won’t even speak to her. She got another job and the same thing is happening. I’ve always heard of southern hospitality. What happened? She is a great cook and she is quite beautiful. I hope all readers of Stacey’s blog will pray for her and will be nice to everyone they encounter, no matter what nationality. It breaks my heart. Mexican food originated from Mexican people.
I dont feel she said anything racist, she just made a statement that Hispanic people mainly traditional type rice and not minute rice.
I made this tonight because I had leftover chicken from the weekend…it is amazing! I have to say I did add black beans to the recipe and it is great!
Yum! So glad it turned out great for you!
Did you use a whole can of black beans?
So to make this casserole did u cook chicken and shred before adding everything and how did u cook it
How did u make this in crock pot. Was it good
i would swear I just made this recipe with instructions for the instant por or ninja foodie. but I can’t remember the times? did you update it with those options by chance?
No, I’ve never had those cooking options.
What exactly is instant rice? Can you take a photo of the package it comes in? This sounds really good
No. Parboiled rice and instant rice are two different things. They require different cook times and different amounts of water.
If I were to use taco seasoning would this alter the taste a lot?
Probably not a whole lot.
Can I use uncle ben’s ready rice for this recipe?
If that’s the precooked stuff, yes you can. You’ll just want to reduce the amount of broth you use.
MINUTE RICE, in a red box, is our brand of minute rice around here.
5 minutes.
how much time does it take for regular rice? I used it instead of instant.
Just add 5 or 10 minutes.
wouldn’t you have to add extra liquid to use regular rice?
Yes, I’d add at least another cup of broth.
From the research I did for a post on rice, parboiled rice is NOT instant rice. It is merely a different way of processing white rice. https://www.roses2rainbows.com/2017/10/rice-brown-white-or-other.html
I have never left a comment before, but felt like I had to. Dinner is always a chore, tough to please everyone. Well, this was a huge hit! I substituted 3 cups of frozen riced cauliflower and used half the cheese. I did add a tiny bit of sofrito to make it a little more spicey. My teenage boys, who wouldn’t eat cauliflower if their lives depened on it, loved it, and didnt even know it was cauliflower. Definitely making a couple of these to have in the freezer. Thank you again.
I am so thrilled to hear y’all enjoyed this one, MJ! Thanks for the comment!
For substituting 3cup cauliflower rice instead of 2cup instant rice, do you need to reduce the broth used or alter the cooking time at all?
I’m going to have to give this a try. Looks real good.
Hope you’ll enjoy it!
Instant rice is akin to chopped cardboard… tasteless and dry
JAn, Minute Rice is “instant”. Uncle Ben’s is “parboiled’ and takes a little more time and liquid. I am sure there are other brands of each kind.
Just made this and it is awesome. Not soupy or juicy at all. Followed the recipe exactly (except used fresh vegs) and it turned out perfect. Threw more of the vegs in with a can of black beans and garlic, dinner was done! Thank you.
So glad this was a quick and easy meal for you and your family!