Chicken Fajita Casserole
This creamy chicken fajita casserole has shredded rotisserie chicken, colby jack cheese, Campbell’s cream of chicken soup, spices, fresh peppers, and onions. It is the easiest dump and bake dinner.
Servings: 6
Equipment
- 9x13 Baking Dish
- Measuring Tools (Cups)
- Mixing Bowl
- Mixing Spoon or Rubber Spatula
- Foil
Ingredients
- 2 cups Rotisserie Chicken Shredded
- 10.5oz Can Cream of Chicken Soup
- 1 cup Sour Cream
- 4 oz Chopped Green Chilies Can
- 1.12 oz Fajita Seasoning Packet
- 8 oz Sharp Cheddar (Block, Shredded) (Separated into 1 cup portions)
- ½-1 cup Onions, Sliced
- ½-1 cup Colorful Bell Peppers, Sliced
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- To a mixing bowl add the shredded chicken. Note: If you really want to make this a dump and bake dinner. Mix right in the baking dish.
- Add the sour cream, creamed soup, fajita seasoning, and green chilies. Mix well.
- Fold in 1 cup of shredded cheese, onions, and peppers. Mix until combined.
- In a 9x13 baking dish place the casserole mixture. Spread into an even layer.
- Cover the baking dish tightly with foil. Place in the oven.
- Bake for 25 minutes. Remove and carefully uncover the foil.
- Top with the remaining shredded cheese and place back into the oven. Bake for an additional 5 minutes.
- Remove from the oven when the cheese has melted nicely. Let cool, sprinkle with cilantro, and serve with soft tortillas or tortilla chips. Enjoy.