Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Cutting board and sharp knife
- Measuring cups and spoons
- Mixing spoon or spatula
- Aluminum foil
Step-by-Step Instructions
First, I always start by preheating my oven to 375°F (190°C) and lightly greasing my trusty 9×13 dish. This is the perfect moment to slice your peppers and onion. I love getting all my veggies prepped and seeing that colorful pile—it feels like the promise of a great meal. In my large mixing bowl, I combine the uncooked instant rice, shredded chicken, black beans, corn, and those beautiful sliced peppers and onion. I give it a gentle stir, just to start marrying everything together. It’s important the rice is distributed evenly so every scoop later has the perfect rice-to-filling ratio.
Next, in a separate bowl, I make the creamy magic sauce. This is where the flavor truly builds. I whisk together the cream of chicken soup, sour cream, the undrained can of diced tomatoes with green chiles, and all the seasonings—the fajita seasoning, chili powder, and garlic powder. I taste it at this stage (with a clean spoon!) and adjust salt and pepper. I learned the hard way that not all fajita seasoning blends are created equal; some are saltier than others, so tasting now prevents an over-salted dinner later.
Now, pour that luscious sauce over the chicken and rice mixture in the big bowl. Here’s my favorite part: I roll up my sleeves and use my hands to mix it all together thoroughly. A spoon works, but I find using my hands ensures every grain of rice and piece of chicken gets coated in the sauce, which is crucial for the rice to cook perfectly in the oven. Once it’s a uniform, saucy mixture, I transfer it all into the prepared baking dish and press it down into an even layer.
Finally, I blanket the top evenly with 1 1/2 cups of the shredded cheese. The remaining 1/2 cup I reserve for a fresh sprinkle after baking—it’s a little trick I love for a more gourmet look. I cover the dish tightly with aluminum foil and bake it for 25 minutes. Then, I remove the foil, let it bake uncovered for another 5-10 minutes until the cheese is beautifully bubbly and the edges are just starting to brown. I let it sit for about 5 minutes after pulling it out; this rest time is essential for the casserole to set, making serving so much cleaner.(See the next page below to continue…)