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Chicken Fajita Casserole Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/chicken-fajita-casserole-recipe/