Chicken Fajita Casserole Recipe

Introduction

This Chicken Fajita Casserole is a comforting and flavorful one-dish meal that combines tender chicken, zesty fajita seasoning, and melty Mexican cheese. It’s an easy, crowd-pleasing dinner perfect for busy weeknights when you want something hearty without the fuss.

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 the oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
2. Step 2: In a large bowl, stir together the chicken, uncooked rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper, diced tomatoes with chilies (with 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 tightly with aluminum foil.
4. Step 4: Bake for 35 to 45 minutes, or until the rice is tender and fully cooked.
5. Step 5: Remove the foil, sprinkle the remaining cheese on top, and return the casserole to the oven for a few minutes until the cheese is melted and bubbly.

Tips & Variations

• Use cooked rotisserie chicken to save time and add extra flavor.
• Swap the frozen veggie blend for fresh diced onions and bell peppers sautéed until soft.
• Add a pinch of cayenne pepper or extra chili powder for more heat.
• For a lower-carb version, replace instant rice with cauliflower rice.
• Top with fresh cilantro, sliced avocado, or a dollop of sour cream before serving for added freshness.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover and bake at 350°F until heated evenly. You can also freeze portions for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of instant rice?

You can use regular rice, but you may need to increase the baking time and liquid slightly. Make sure the rice is fully cooked before serving.

Is this casserole spicy?

The heat level depends on the diced tomatoes with chilies and the fajita seasoning you use. You can adjust the spiciness by choosing mild or hot diced tomatoes and seasoning blends.

Chicken Fajita Casserole Recipe

Print Recipe

★★★★★

4.9 from 146 reviews

This Chicken Fajita Casserole is a delicious and easy-to-make one-dish meal combining tender shredded chicken, flavorful fajita seasoning, instant rice, creamy soup, and melted Mexican cheese. Perfect for busy weeknights, it bakes to a comforting, cheesy casserole with the colorful flavors of fajitas all in a convenient, hearty dish.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Main 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. Preheat Oven: Preheat your 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, thoroughly combine the shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and about half of the shredded Mexican blend cheese. Stir until all components are evenly distributed.
3. Fill Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly to ensure even cooking. Wrap the baking dish tightly with aluminum foil to lock in moisture while baking.
4. Bake Casserole: Place the wrapped dish in the oven and bake for 35 to 45 minutes, or until the rice is tender and the casserole is bubbly.
5. Add Cheese Topping: Carefully remove the casserole from the oven, unwrap the foil, and sprinkle the remaining cheese evenly over the top of the casserole.
6. Melt Cheese: Return the casserole to the oven, uncovered, and bake for an additional 5 to 10 minutes or until the cheese is fully melted and slightly golden.

Notes

• You can substitute cooked chicken with rotisserie chicken for quicker preparation.
• If you prefer spicier flavors, add extra diced jalapeños or hot sauce to the mixture.
• Instant rice cooks faster, which helps reduce total baking time. If substituting with regular rice, increase cooking time and liquid accordingly.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or oven.
• For a lower-fat version, use reduced-fat sour cream and cheese.

Keywords: chicken fajita casserole, easy chicken casserole, Tex-Mex casserole, baked chicken casserole, fajita seasoning recipe, one-dish meal