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Chicken Fajita Casserole Recipe

Serve this Mexican-style casserole with salsa, sour cream and guacamole on the side and let everyone top their own.
  • Serving 6
  • Total Time 1 hr.
    Preparation 10 min
    Marination 0 min
    Cook 50 min
  • Nutrition Facts
    Calories 345
    Total Fat 12 g
    Protein 19 g
    Carbohydrate 40 g
    Cholesterol 35 mg
    Sodium 1163 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart
Chicken Fajita Casserole
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  • 8 Chicken Tenderloins
  • 1 box Traditional Red Beans & Rice
  • 1 can black olives, 4-oz. sliced, drained
  • 1 can green chilies, 4-oz., drained and diced
  • 2 cups water, boiling
  • 1 can diced tomatoes, 15-oz.
  • 1 cup Monterey Jack cheese, 4-oz., shredded
  • 1 cup tortilla chips, crushed

Cooking Instructions

  1. Preheat oven to 350°F. Place red beans and rice (do not include seasoning packet) in 13 x 9-inch baking dish; top with olives and chilies. Place chicken in baking dish.
  2. Combine boiling water, tomatoes and contents of rice seasoning packet in medium bowl. Pour over chicken mixture. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done (internal temp 170°F).

Hand WashingRemember to wash hands and surfaces before preparing food

Serving Suggestion: Serve with a tossed salad and lime sherbet for dessert. Refrigerate leftovers.

Substitution Tip: Substitution Tip: Try using Tyson® Individually Frozen Chicken Tenderloins. Increase cooking time by about one-third.