Chicken Fajita Casserole Recipe

Introduction

Chicken Fajita Casserole is a comforting and flavorful one-dish meal that combines seasoned chicken, rice, and cheese for an easy dinner solution. Packed with Tex-Mex spices and vegetables, it’s perfect for busy weeknights or meal prep.

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 (such as McCormick)
• 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
2. Step 2: In a large bowl, stir together the shredded chicken, uncooked rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies (including the juice), chicken broth, fajita seasoning, and about half of the shredded cheese.
3. Step 3: Pour the mixture into the prepared baking dish and spread it evenly. Cover the dish tightly with aluminum foil.
4. Step 4: Bake for 35 to 45 minutes, or until the rice is tender and cooked through.
5. Step 5: Remove the foil, sprinkle the remaining cheese on top, and return to the oven uncovered. Bake for an additional 5 to 10 minutes, until the cheese is melted and bubbly.

Tips & Variations

• For a smoky flavor, add a pinch of smoked paprika or a small amount of chipotle powder to the fajita seasoning.
• Substitute cooked brown rice or quinoa for a nuttier texture, adjusting the baking time and liquid as needed.
• Add black beans or corn for extra fiber and color.
• Use fresh diced onions and bell peppers if you prefer, sautéing them lightly before mixing.
• Swap the Mexican blend cheese with cheddar or pepper jack for a different cheese profile.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions until warmed through or bake in a 350°F oven covered with foil for about 20 minutes. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh diced onions and bell peppers work well. For best results, sauté them briefly until slightly softened before adding to the casserole mixture.

Is it necessary to cover the casserole while baking?

Covering the casserole with foil traps steam, which helps cook the rice evenly and keeps the dish moist. Removing the cover near the end allows the cheese to melt and brown nicely.

Chicken Fajita Casserole Recipe

Print Recipe

★★★★★

4.9 from 450 reviews

This Chicken Fajita Casserole is a comforting and easy-to-make one-dish meal combining shredded cooked chicken, instant rice, creamy soup, fajita seasoning, and bell pepper blend, baked to perfection with melted Mexican cheese on top. It’s a perfect family-friendly dish that captures all the vibrant flavors of fajitas in a creamy casserole form.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Chicken Mixture

• 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 (e.g., McCormick)

Topping

• 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
2. Mix Ingredients: In a large bowl, combine the shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, canned diced tomatoes with chilies (with their juices), chicken broth, fajita seasoning, and half of the shredded Mexican blend cheese. Stir thoroughly until evenly mixed.
3. Prepare for Baking: Pour the chicken and rice mixture evenly into the prepared baking dish. Cover tightly with aluminum foil to trap moisture and help the rice cook through.
4. Bake the Casserole: Bake in the preheated oven for 35 to 45 minutes, or until the rice is tender and fully cooked.
5. Add Cheese Topping: Remove the casserole from the oven and carefully remove the foil. Sprinkle the remaining shredded cheese evenly over the top.
6. Melt the Cheese: Return the dish to the oven, uncovered, and bake for an additional 5 to 10 minutes, or until the cheese is completely melted and bubbly.

Notes

• Use cooked chicken such as rotisserie or leftover grilled chicken for convenience.
• Instant rice shortens the cooking time significantly; regular rice will require more liquid and longer baking.
• If you prefer spicier casserole, add extra diced jalapeños or use spicy diced tomatoes.
• Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
• To make this dish gluten-free, ensure the cream of chicken soup and fajita seasoning used are labeled gluten-free.

Keywords: Chicken fajita casserole, baked chicken casserole, Tex-Mex casserole, easy chicken dinner, one-dish meal