Fajita Chicken Bake (Printable Version)
Loads of flavor with chicken and cheese all baked together in a fuss-free, crowd-pleasing meal.
# What You'll Need:
→ Main Components
01 -
1 bag (227 g) shredded Mexican cheese mix
02 -
1 cup (240 g) sour cream
03 -
2 cups (370 g) uncooked minute white rice
04 -
1 cup (140 g) frozen diced onion and bell pepper combo
05 -
4 cups (about 600 g) cooked chicken breast, shredded
06 -
1 can (298 g) creamy chicken soup
07 -
1 can (284 g) diced tomatoes and chilies with juice
08 -
1 packet (32 g) fajita flavoring
09 -
360 ml chicken stock
# Step-by-Step Guide:
01 -
Spray a 23x33 cm (9x13-inch) baking pan with a little nonstick spray so things don’t stick.
02 -
Toss the chicken, dry rice, creamy chicken soup, sour cream, frozen onions and peppers, tomatoes with chilies, chicken stock, fajita seasoning, and half the cheese into a big bowl. Stir really well so everything gets blended.
03 -
Scoop the mixture into your prepared baking dish and smooth out the top with a spatula.
04 -
Pop some foil over the top and slide the dish into a 175°C oven. Let it bake for 35 minutes.
05 -
After 35 minutes, peel off the foil. Scatter the rest of the cheese evenly. Bake uncovered for about 10 minutes more until the cheese looks bubbly and melty.
# Additional Notes:
01 -
Let it chill for 5 minutes out of the oven—cuts easier this way and keeps its shape.