Description
This Chicken Fajita Rice-A-Roni Casserole is a flavorful and comforting dish combining seasoned Spanish rice, tender chicken, sautéed vegetables, and melty cheddar cheese baked to perfection. Easy to prepare and perfect for a family dinner, this casserole blends Tex-Mex flavors with creamy textures to create a hearty meal.
Ingredients
Scale
Rice Mixture
- 1 (6.8-oz) box Spanish rice Rice-A-Roni
- 2 Tbsp butter
- 2 cups water
- 1 (1.25-oz) packet fajita seasoning
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
Casserole Base
- 4 cups cooked chopped chicken
- 1 (10.5-oz) can unsalted Cream of Chicken Soup
- 1 (8-oz) container sour cream
- ½ small onion, chopped
- 1 bell pepper, chopped
Topping
- 2 cups shredded cheddar cheese
Instructions
- Preheat Oven: Preheat the oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Prepare Rice: Melt butter in a skillet over medium-high heat. Add the Spanish rice mixture and sauté until the rice turns golden brown, which helps develop a nutty flavor.
- Cook Rice: Slowly stir in 2 cups water, the fajita seasoning packet, and undrained Rotel tomatoes. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes until the rice is tender and liquids are absorbed.
- Combine Ingredients: In a large mixing bowl, combine the cooked rice, chopped cooked chicken, Cream of Chicken Soup, sour cream, chopped onion, and chopped bell pepper. Mix thoroughly to evenly distribute all ingredients.
- Assemble Casserole: Spread the rice and chicken mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly on top to create a cheesy crust after baking.
- Bake: Bake the casserole uncovered in the preheated oven for 30 minutes until the cheese is melted, bubbly, and lightly golden. Remove from oven and let cool slightly before serving.
Notes
- For extra flavor, you can add sliced jalapeños or a dash of cayenne pepper.
- Use rotisserie chicken for a quick and easy prep.
- For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Make sure to not overcook the rice when simmering to avoid mushiness in the casserole.
