A bubbly, cheesy Tex-Mex–inspired casserole loaded with tender chicken, rice, peppers, and creamy sauce. Perfect for busy weeknights or feeding a crowd!
📋 Recipe Card
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Dietary: Family-Friendly | WW-Friendly (with swaps)
✅ Ingredients
- 4 cups shredded cooked chicken (rotisserie or homemade)
- 2 cups uncooked instant white rice (WW swap: instant brown rice or cauliflower rice)
- 1 can cream of chicken soup (WW swap: 98% fat-free)
- 1 cup sour cream (WW swap: nonfat Greek yogurt)
- 1 can diced tomatoes with green chilies (Rotel style)
- 1 cup chicken broth (low sodium)
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 cups shredded cheddar cheese (WW swap: reduced-fat cheese)
- 1 tbsp fajita seasoning (or mix of chili powder, cumin, garlic powder, paprika, salt & pepper)
👩🍳 Instructions
- Preheat Oven to 350°F (175°C). Grease a 9×13 baking dish.
- Mix Sauce Base: In a large bowl, stir together soup, sour cream (or Greek yogurt), broth, tomatoes, and fajita seasoning.
- Add Main Ingredients: Stir in shredded chicken, rice, peppers, and onions until well coated.
- Assemble Casserole: Pour mixture into the baking dish. Top with shredded cheese.
- Bake: Cover with foil and bake 25 minutes. Remove foil, bake another 10 minutes until cheese is bubbly and golden.
- Serve: Garnish with fresh cilantro, avocado slices, or a dollop of Greek yogurt.
