Bold on flavor, yet simple to prepare.
Grilled Chicken Fajita Casserole
- 2 medium sized chicken breasts previously grilled
- 1 tbsp. butter
- 1 green pepper sliced
- 1 yellow onion sliced
- 1 clove garlic copped fine
- 3/4 cup long grain rice uncooked
- 1 10 oz. can petite diced tomatoes
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 packet Fajita seasoning mix
- 4 oz. Mexican blend cheese shredded
Preheat oven to 350° F. Slice the 2 cooked chicken breasts and set aside. Melt the butter in a medium sized skillet. Add the sliced pepper and onion and saute over medium heat for about 2 minutes or until the onion becomes opaque. Add the garlic and stir fry for another minute. Set aside.
Mix the diced tomatoes, chicken broth, and sour cream together in a large mixing bowl. Stir in the seasoning blend and then add the rice, peppers, onions, and chicken. Add half the shredded cheese and stir all the ingredients together.
Pour the mixture into a 3 quart casserole dish, cover and bake for 45 minutes or until all the liquid is absorbed and rice is tender.
When the casserole is finished cooking remove the cover and top with the remaining 2 oz. of shredded cheese. Bake for another 5 minutes uncovered. Just long enough to melt the cheese and lightly brown. This casserole goes well with a nice garden salad.
If you prefer to make your own seasoning mix. Just blend together 1 tsp. chili powder, and 1/2 tsp. of ground cumin, 1/2 tsp. onion powder, and 1/2 tsp. of garlic powder. Goes with any of your fajita dishes.
Did you know: August 18th is National Fajita Day. But if you like Tex-Mex food, like me, you can celebrate fajitas every day.
Recipe adapted from: southernbite.com