Chicken Fajita Casserole is the perfect blend of bold fajita flavors and the cozy, creamy comfort of a baked dish. It’s ideal for busy nights, offering maximum flavor with minimal effort. Made with juicy shredded chicken, spicy green chilies, and melty cheese, this dish is a one-pan wonder your whole family will love. Whether you’re looking to feed a crowd or prep meals ahead of time, this Tex-Mex inspired casserole is a guaranteed hit.
Why You’ll Love This Chicken Fajita Casserole
This casserole captures everything you love about chicken fajitas—zesty spices, tender meat, and vibrant peppers—but simplifies it into a quick-bake meal. It’s easy to make, endlessly adaptable, and brimming with flavor. The rich, cheesy texture and satisfying taste make it a go-to for both family dinners and casual gatherings.
Ingredients
- 4 cups shredded cooked chicken (about 2 large chicken breasts)
- 2 cups instant white or brown rice
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup frozen onion and bell pepper mix
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12 oz) packet fajita seasoning (McCormick preferred)
- 2 cups shredded Mexican blend cheese (8 oz package)
Step-by-Step: How to Make Chicken Fajita Casserole
- Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- Combine all ingredients: In a large bowl, mix shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen peppers and onions, undrained diced tomatoes with green chilies, chicken broth, fajita seasoning, and 1 cup of the cheese.
- Spread into the dish: Pour the mixture into the baking dish and spread it out evenly.
- Cover with foil and bake for 35 to 45 minutes, or until the rice is soft and fully cooked.
- Uncover and top with remaining cheese, then bake uncovered for another 5 to 10 minutes until the cheese is melted and bubbly.
Helpful Tips
- Save time with rotisserie chicken.
- Be sure to use instant rice for proper cooking.
- Stir halfway through to ensure even rice texture.
- Add chopped jalapeños or hot sauce for more spice.
Substitutions And Variations
- Swap meats: Use ground beef or turkey instead of chicken.
- Vegetarian option: Try black beans and corn instead of meat.
- Change cheeses: Use cheddar, pepper jack, or dairy-free alternatives.
- Lower salt: Choose low-sodium soup and broth.
- Add veggies: Include mushrooms, spinach, or zucchini.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge.
- Reheat: Microwave or warm in the oven at 350°F until heated through.
Nutritional Information
Per serving:
- Calories: 426 kcal
- Carbohydrates: 30g
- Protein: 29g
- Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 1031mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 2417 IU
- Vitamin C: 9 mg
- Calcium: 254 mg
- Iron: 4 mg
Serving Suggestions
- Garnish with cilantro, avocado, or lime wedges.
- Serve with tortilla chips or warm tortillas.
- Pair with a salad or elote (Mexican street corn).
- Add guacamole or fresh salsa for more flavor.
Frequently Asked Questions About Chicken Fajita Casserole
Can I use regular rice instead of instant? No, you must use instant rice for the correct texture and cooking time.
Can I make this ahead? Yes! Assemble and refrigerate it (unbaked) for up to 24 hours before baking.
Is it spicy? It’s mildly spicy, but you can increase the heat with spicier Rotel or added chilies.
Can I freeze it after baking? Yes. Let it cool, then freeze in a sealed container. Reheat in the oven or microwave.
Don’t have fajita seasoning? Mix your own using chili powder, cumin, paprika, garlic powder, onion powder, and salt.
Conclusion
Thanks for checking out this Chicken Fajita Casserole! It’s one of my favorite easy recipes—simple, flavorful, and satisfying. Whether you’re cooking for a busy weeknight or a casual dinner with friends, this dish is always a winner. I hope it brings comfort and joy to your table. Happy cooking, and thank you for being part of this delicious community!
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Chicken Fajita Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Chicken Fajita Casserole is a flavorful, one-dish Tex-Mex meal with tender chicken, bold spices, and cheesy comfort. Make it tonight and enjoy every bite!
Ingredients
- 4 cups shredded cooked chicken (about 2 large chicken breasts)
- 2 cups instant white or brown rice
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup frozen onion and bell pepper mix
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12 oz) packet fajita seasoning (McCormick preferred)
- 2 cups shredded Mexican blend cheese (8 oz package)
Instructions
Refer to the “Step-by-Step: How to Make Chicken Fajita Casserole” section. Use the numbered steps exactly as written.
Notes
Use instant rice only—regular rice won’t cook properly. Spice it up with jalapeños or hot sauce. Stir halfway through baking for even texture
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 426 kcal
- Sugar: 3 g
- Carbohydrates: 30 g
- Protein: 29 g