Chicken Fajita Casserole Recipe

Introduction

This Chicken Fajita Casserole is a flavorful and easy weeknight meal that combines tender chicken, zesty fajita spices, and cheesy goodness. It’s perfect for a comforting dinner that the whole family will enjoy.

Ingredients

• 4 cups shredded cooked chicken (about 2 large breasts)
• 2 cups instant rice
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup sour cream
• 1 cup frozen diced onion and bell pepper blend
• 1 (10-ounce) can diced tomatoes with chilies (undrained; like Rotel)
• 1 1/2 cups chicken broth
• 1 (1.12-ounce) packet fajita seasoning (I prefer McCormick)
• 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Step 2: In a large bowl, combine the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies (including juice), chicken broth, and fajita seasoning. Mix well until evenly combined.
3. Step 3: Pour the mixture into the prepared baking dish and spread it out evenly.
4. Step 4: Cover the dish with aluminum foil and bake for 35 minutes.
5. Step 5: Remove the foil, sprinkle the shredded Mexican blend cheese evenly over the top, and return to the oven uncovered. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Step 6: Let the casserole rest for 5 minutes before serving to allow it to set.

Tips & Variations

• For extra spice, add a diced jalapeño or a dash of cayenne pepper to the mixture.
• Swap the frozen onion and pepper blend with fresh sautéed onions and bell peppers for a fresher texture.
• Use cooked brown rice instead of instant for a heartier, whole grain option—adjust the liquid accordingly.
• Top with fresh cilantro and a squeeze of lime juice before serving for added brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole vegetarian?

Yes, substitute the shredded chicken with cooked beans, like black beans or pinto beans, and use vegetable broth instead of chicken broth for a vegetarian version.

Is it necessary to use instant rice?

Instant rice cooks quickly and absorbs the liquid well, which makes it ideal for this recipe. If using regular rice, pre-cook it first or increase the cooking time and liquid amount accordingly.

Chicken Fajita Casserole Recipe

Print Recipe

★★★★★

5 from 85 reviews

This Chicken Fajita Casserole is a flavorful and comforting one-dish meal combining tender shredded chicken, zesty fajita seasoning, and a creamy mixture of rice, cream of chicken soup, and sour cream. Layered with a vibrant blend of diced tomatoes with chilies, frozen onions and bell peppers, and topped with melty Mexican blend cheese, this casserole is a quick and easy dinner perfect for busy weeknights.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Protein

• 4 cups shredded cooked chicken (about 2 large breasts)

Grains

• 2 cups instant rice

Dairy

• 1 cup sour cream
• 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)

Canned Goods & Broth

• 1 (10.5-ounce) can cream of chicken soup
• 1 (10-ounce) can diced tomatoes with chilies (undrained; like Rotel)
• 1 1/2 cups chicken broth

Seasonings & Vegetables

• 1 cup frozen diced onion and bell pepper blend
• 1 (1.12-ounce) packet fajita seasoning (I prefer McCormick)

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
2. Mix the base ingredients: In a large mixing bowl, combine shredded cooked chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies (including the juice), chicken broth, and fajita seasoning. Stir thoroughly until all ingredients are well incorporated.
3. Transfer to baking dish: Pour the mixture evenly into a greased 9×13-inch casserole dish, spreading it out to create an even layer.
4. Add the cheese topping: Sprinkle the shredded Mexican blend cheese evenly over the top of the casserole mixture.
5. Bake the casserole: Place the casserole in the preheated oven and bake uncovered for about 30 to 35 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
6. Rest before serving: Remove the casserole from the oven and allow it to rest for 5 minutes before serving to let the flavors meld and the casserole to set.

Notes

• Using cooked, shredded chicken makes this recipe quick and easy, but you can also use rotisserie chicken.
• If you prefer spicier, add extra diced jalapeños or a dash of hot sauce.
• Feel free to substitute cream of chicken soup with a homemade cream sauce for a fresher flavor.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.
• Instant rice cooks quickly and helps keep the preparation time short.

Keywords: chicken fajita casserole, easy dinner casserole, Mexican chicken casserole, baked chicken fajitas, creamy chicken casserole