Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 bell peppers (1 red, 1 green), diced
- 1 tablespoon fajita seasoning
- 2 cups cooked chicken, shredded
- 1 (10.5 oz) can cream of chicken soup
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup chicken broth
- 1 cup uncooked orzo pasta
- 2 cups shredded Monterey Jack cheese
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, heat olive oil. Add diced onion and bell peppers; cook for 5-7 minutes until softened. Stir in fajita seasoning for an additional minute.
- In a mixing bowl, combine the cooked vegetables with shredded chicken, cream of chicken soup, undrained tomatoes, chicken broth, and uncooked orzo pasta. Mix well.
- Pour the mixture into the prepared baking dish and sprinkle with Monterey Jack cheese.
- Bake for 25-30 minutes until bubbly and cheese is golden brown.
- Allow to rest for 5 minutes before serving; garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 casserole (approximately 180g)
- Calories: 380
- Sugar: 4g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg