Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken and cook until no longer pink in the center, about 5-7 minutes. Season with salt and pepper.
- Remove the chicken from the skillet and set aside.
- Sauté Vegetables:
- In the same skillet, add the sliced onion, bell pepper, and mushrooms (if using). Cook until the vegetables are tender, about 5-7 minutes.
- Add the minced garlic and cook for another minute.
- Combine Ingredients:
- Return the chicken to the skillet. Stir in the fajita seasoning mix, diced tomatoes, and corn. Cook for an additional 2-3 minutes until everything is well combined and heated through.
- Assemble the Casserole:
- In a large bowl, combine the cooked rice and the chicken mixture. Mix well.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Spread the sour cream evenly over the top of the mixture.
- Sprinkle the shredded cheddar cheese on top.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Garnish with chopped fresh cilantro, if desired.
- Serve hot.
This Chicken Fajita Casserole is a great way to enjoy the flavors of fajitas in an easy, baked dish. It’s perfect for a weeknight dinner and is sure to be a hit with the whole family!