Fajita Chicken Casserole

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Fajita Chicken Casserole

Few dishes combine comfort, flavor, and convenience quite like a hearty casserole—and the Fajita Chicken Casserole does it all with a delicious Tex-Mex twist. This dish brings together the bold flavors of fajitas, the creaminess of a casserole, and the ease of a one-pan meal. Whether you’re feeding a hungry family or preparing a meal for the week, this casserole checks all the boxes: rich in flavor, satisfying, and endlessly adaptable.

Infused with fajita spices, tender shredded chicken, vibrant bell peppers, creamy soup and sour cream, and gooey melted cheese, this casserole is a true crowd-pleaser. Plus, the use of pantry and freezer staples like instant rice, canned tomatoes with chilies, and frozen vegetables makes it an ideal go-to recipe for busy nights.

Let’s explore this dish in detail—from ingredients to prep steps, cooking tips, and serving suggestions, all designed to give you the most flavorful experience.

Ingredients

  • 4 cups shredded cooked chicken (about 3 large chicken breasts)

  • 2 cups uncooked instant rice

  • 1 can (10.5 oz) cream of chicken soup

  • 1 cup sour cream

  • 1 cup frozen diced onion and bell pepper blend

  • 1 can (10 oz) diced tomatoes with chilies (like RoTel), undrained

  • 1 ½ cups chicken broth

  • 1 packet (1.12 oz) fajita seasoning

  • 1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)

  • Nonstick cooking spray (for preparing the dish)

Preparation

Step 1: Prepare the Dish

Begin by preheating your oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray. This prevents sticking and ensures easy serving later.

Step 2: Mix the Casserole Base

In a large mixing bowl, combine the following:

  • 4 cups of shredded cooked chicken

  • 2 cups uncooked instant rice

  • 1 can of cream of chicken soup

  • 1 cup sour cream

  • 1 cup frozen onion and bell pepper blend

  • 1 can diced tomatoes with chilies (including juice)

  • 1 ½ cups chicken broth

  • 1 packet fajita seasoning

  • 1 cup (half the bag) of shredded Mexican cheese

Mix all the ingredients thoroughly until well combined. The mixture will look creamy and colorful, with chunks of chicken, rice, and veggies throughout.

Step 3: Assemble

Pour the casserole mixture into the prepared baking dish. Use a spatula or spoon to spread it out evenly so it bakes uniformly.

Step 4: Bake Covered

Cover the dish tightly with aluminum foil to trap moisture and ensure the rice cooks evenly. Bake in the preheated oven for 35 minutes.

Step 5: Add Cheese and Finish Baking

After 35 minutes, remove the foil and sprinkle the remaining cheese evenly over the top of the casserole. Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is fully melted, bubbling, and lightly golden.

Variation

One of the best things about casseroles is their versatility. Here are a few ways you can tweak this recipe:

  • Spicier Kick: Add a chopped jalapeño or use spicy RoTel tomatoes.

  • Low-Carb Version: Substitute cooked cauliflower rice for the instant rice.

  • Vegetarian Option: Replace chicken with black beans and corn for a hearty meatless version.

  • Different Cheese: Try pepper jack for extra spice, or Monterey Jack for a milder taste.

  • More Veggies: Add frozen corn, black beans, or sliced mushrooms for added texture and nutrition.

  • Tortilla Twist: Layer crushed tortilla chips on top before adding the final cheese layer for added crunch.

Cooking Note

  • The rice used in this recipe must be instant rice or it won’t cook properly within the casserole. Regular rice will stay too firm unless pre-cooked.

  • Use rotisserie chicken for a quick prep time and added flavor.

  • Let the casserole rest for 5–10 minutes after removing it from the oven—this helps everything set and makes serving easier.

Serving Suggestions

Fajita Chicken Casserole is satisfying on its own, but it also pairs wonderfully with:

  • A fresh green salad dressed in lime vinaigrette

  • Cornbread or warm flour tortillas

  • Guacamole, salsa, or pico de gallo on the side

  • Toppings like chopped cilantro, sliced olives, jalapeños, or sour cream

  • A refreshing margarita or iced tea for a perfect Tex-Mex meal

Serve straight from the baking dish or portion it out into meal prep containers for easy weekday lunches.

Tips

  • Shred chicken quickly using a stand mixer or hand mixer—place warm cooked breasts in the bowl and mix on low speed for about 30 seconds.

  • Make ahead: You can assemble the casserole the night before, refrigerate it, and bake the next day. Add an extra 5-10 minutes to the baking time if it’s going in the oven cold.

  • Freezing: This casserole freezes well. Freeze before baking, tightly wrapped in foil, for up to 3 months. Bake directly from frozen, adding about 20–30 extra minutes.

  • Cheese tip: Always shred cheese fresh if possible. Pre-shredded cheese contains anti-caking agents that can affect melting quality.

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Nutritional Information (Per Serving, based on 8 servings)

  • Calories: ~430 kcal

  • Protein: 27g

  • Sodium: 890mg

  • Carbohydrates: 30g

  • Fat: 24g

  • Saturated Fat: 10g

  • Fiber: 2g

  • Sugar: 4g

Note: Values are approximate and will vary depending on specific brands and ingredients used.

FAQs

Can I use regular rice instead of instant?

No, instant rice is crucial in this recipe. Regular rice will not fully cook and will remain crunchy unless you pre-cook it beforehand.

Is this recipe gluten-free?

It can be made gluten-free if you use a gluten-free cream of chicken soup and ensure your fajita seasoning is also free of gluten-containing ingredients.

Can I make it in advance?

Yes! This casserole is perfect for prepping ahead. Assemble it and store it in the fridge for up to 24 hours before baking.

Can I freeze leftovers?

Absolutely. Cool completely, then wrap tightly and freeze for up to 3 months. Reheat in the oven or microwave.

How do I make it spicier?

Add a pinch of cayenne pepper or chopped jalapeños into the mixture before baking, or use hot RoTel.

Conclusion

The Fajita Chicken Casserole is everything a family dinner should be—hearty, flavorful, easy to make, and satisfying. With the vibrant zest of fajita seasoning, the richness of sour cream and cheese, and the comforting texture of a baked casserole, it’s a dish you’ll return to time and time again. It’s perfect for potlucks, busy weeknights, or even weekend meal preps.

Make it your own with custom variations, serve it with your favorite sides, and enjoy a meal that delivers maximum taste with minimal fuss. This recipe proves that comfort food and bold flavors can go hand in hand—no skillet needed, no fajita pan required—just one pan, one oven, and one incredibly tasty dish.

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Fajita Chicken Casserole

Fajita Chicken Casserole

  • Author: Imili Johnson
  • Total Time: 1 hour
  • Yield: 6-8 1x
Print Recipe

Ingredients

Scale

Ingredients

  • 4 cups shredded cooked chicken (about 3 large chicken breasts)

  • 2 cups uncooked instant rice

  • 1 can (10.5 oz) cream of chicken soup

  • 1 cup sour cream

  • 1 cup frozen diced onion and bell pepper blend

  • 1 can (10 oz) diced tomatoes with chilies (like RoTel), undrained

  • 1 ½ cups chicken broth

  • 1 packet (1.12 oz) fajita seasoning

  • 1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)

  • Nonstick cooking spray (for preparing the dish)

Instructions

Preparation

 

Step 1: Prepare the Dish

Begin by preheating your oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray. This prevents sticking and ensures easy serving later.

Step 2: Mix the Casserole Base

In a large mixing bowl, combine the following:

  • 4 cups of shredded cooked chicken

  • 2 cups uncooked instant rice

  • 1 can of cream of chicken soup

  • 1 cup sour cream

  • 1 cup frozen onion and bell pepper blend

  • 1 can diced tomatoes with chilies (including juice)

  • 1 ½ cups chicken broth

  • 1 packet fajita seasoning

  • 1 cup (half the bag) of shredded Mexican cheese

Mix all the ingredients thoroughly until well combined. The mixture will look creamy and colorful, with chunks of chicken, rice, and veggies throughout.

Step 3: Assemble

Pour the casserole mixture into the prepared baking dish. Use a spatula or spoon to spread it out evenly so it bakes uniformly.

Step 4: Bake Covered

Cover the dish tightly with aluminum foil to trap moisture and ensure the rice cooks evenly. Bake in the preheated oven for 35 minutes.

Step 5: Add Cheese and Finish Baking

After 35 minutes, remove the foil and sprinkle the remaining cheese evenly over the top of the casserole. Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is fully melted, bubbling, and lightly golden.

Notes

Cooking Note

  • The rice used in this recipe must be instant rice or it won’t cook properly within the casserole. Regular rice will stay too firm unless pre-cooked.

  • Use rotisserie chicken for a quick prep time and added flavor.

  • Let the casserole rest for 5–10 minutes after removing it from the oven—this helps everything set and makes serving easier.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner

Nutrition

  • Calories: ~430 kcal
  • Sugar: 4g
  • Sodium: 890mg
  • Fiber: 2g
  • Protein: 27g

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