This cheesy, flavor-packed Fajita Chicken Casserole is a one-dish wonder that’s quick to prep and perfect for busy weeknights. Loaded with tender shredded chicken, creamy sauce, hearty rice, and bold fajita seasoning, it’s everything you love about fajitas baked into a comforting casserole.
Ingredients:
- 4 cups shredded cooked chicken (about 3 large chicken breasts)
- 2 cups instant rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper mix
- 1 can (10 oz) diced tomatoes with green chilies (such as RoTel), undrained
- 1½ cups chicken broth
- 1 packet (1.12 oz) fajita seasoning
- 1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)
Instructions:
- Prep Your Dish:
Lightly coat a 9×13-inch casserole dish with nonstick cooking spray. - Combine the Filling:
In a large mixing bowl, add the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half the shredded cheese. Stir until everything is well combined. - Assemble the Casserole:
Transfer the chicken and rice mixture into your prepared baking dish and spread it out evenly. - Bake (Covered):
Cover the casserole dish with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 35 minutes. - Top with Cheese and Finish Baking:
Remove the foil, sprinkle the remaining cheese evenly over the top, and bake uncovered for another 10 minutes, or until the cheese is completely melted and bubbly.
Variation
- Swap the Protein:
Try this casserole with shredded beef, ground turkey, or even plant-based crumbles for a vegetarian twist. Just make sure the alternative protein is fully cooked before mixing it in. - Add Extra Veggies:
Boost the nutrition by stirring in extra vegetables like corn, black beans, zucchini, or chopped spinach. These add color, texture, and fiber and they blend beautifully with the Tex-Mex flavor. - Make It Spicy:
Kick up the heat by using a spicy fajita seasoning or adding diced jalapeños or chipotle peppers in adobo. You can even mix in a few dashes of hot sauce for an extra punch.
Cooking Notes
- Use Instant Rice Only:
This recipe is designed for instant rice (like Minute Rice), which cooks quickly during baking. Regular rice will not fully cook and could leave the casserole underdone or overly wet. - Frozen Peppers and Onions Work Great:
No need to sauté or thaw the frozen veggie blend just stir it right in. It saves time and still delivers great texture after baking. - Cover Tightly for Moisture:
Make sure to cover the casserole dish well with foil during the first part of baking. This traps steam, helping the rice cook evenly and keeping everything nice and creamy.
Serving Suggestions
- Top with Fresh Toppings:
Once baked, garnish with chopped fresh cilantro, diced avocado, or a dollop of sour cream. These fresh toppings balance the richness of the casserole and add a pop of color. - Pair with a Crisp Side Salad:
Serve alongside a simple green salad with lime vinaigrette or a tangy slaw to lighten up the meal and add a crunchy contrast to the creamy casserole. - Scoop with Tortilla Chips:
For a fun twist, serve this casserole as a hearty dip at parties. Scoop with tortilla chips or spoon into small bowls for a crowd-pleasing appetizer.
Tips
- Shred Chicken in Advance:
Make things even easier by prepping the chicken ahead of time. Use rotisserie chicken or boil and shred chicken breasts a day or two before cooking. - Double for Meal Prep:
This casserole freezes well! Make a double batch and store one, unbaked, in a freezer-safe container. Just thaw overnight and bake as directed when ready to enjoy. - Let It Rest Before Serving:
After baking, let the casserole sit for 5–10 minutes before serving. This helps it set up a bit, making it easier to slice and serve without falling apart.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutritional Information (Per Serving):
- Calories: ~430
- Protein: 28g
- Sodium: 980mg
Frequently Asked Questions
- Can I make this ahead of time?
Yes! You can fully assemble the casserole, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking. If baking straight from the fridge, add an extra 5–10 minutes to the covered baking time. - Can I freeze this casserole?
Absolutely. Assemble the casserole but do not bake it. Cover it tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed. You can also freeze individual cooked portions for quick lunches. - What if I don’t have instant rice?
Instant rice is crucial for this recipe’s timing. If you only have regular rice, cook it fully before mixing into the casserole. Using uncooked long-grain rice without adjustments will leave the casserole undercooked and watery. - Can I use homemade fajita seasoning?
Yes! If you prefer to avoid store-bought seasoning, combine 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon cumin, and salt to taste. Adjust the spice level to your preference.
Conclusion
Fajita Chicken Casserole brings bold, satisfying flavors to the dinner table with minimal effort and maximum comfort. It’s creamy, cheesy, and packed with that irresistible Tex-Mex kick all in one pan. Whether you’re feeding a hungry family or prepping meals for the week, this casserole is a reliable go-to that never disappoints. Don’t forget to top it with your favorite extras, and enjoy every flavorful bite!
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Fajita Chicken Casserole
- Total Time: 1 hour
- Yield: 6–8 servings 1x
Description
This cheesy, flavor-packed Fajita Chicken Casserole is a one-dish wonder that’s quick to prep and perfect for busy weeknights. Loaded with tender shredded chicken, creamy sauce, hearty rice, and bold fajita seasoning, it’s everything you love about fajitas baked into a comforting casserole.
Ingredients
Scale
- 4 cups shredded cooked chicken (about 3 large chicken breasts)
- 2 cups instant rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper mix
- 1 can (10 oz) diced tomatoes with green chilies (such as RoTel), undrained
- 1½ cups chicken broth
- 1 packet (1.12 oz) fajita seasoning
- 1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)
Instructions
- Prep Your Dish:
Lightly coat a 9×13-inch casserole dish with nonstick cooking spray. - Combine the Filling:
In a large mixing bowl, add the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half the shredded cheese. Stir until everything is well combined. - Assemble the Casserole:
Transfer the chicken and rice mixture into your prepared baking dish and spread it out evenly. - Bake (Covered):
Cover the casserole dish with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 35 minutes. - Top with Cheese and Finish Baking:
Remove the foil, sprinkle the remaining cheese evenly over the top, and bake uncovered for another 10 minutes, or until the cheese is completely melted and bubbly.
Notes
- You can use leftover rotisserie chicken to save time.
- Want extra veggies? Stir in a cup of corn or black beans with the filling.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole, Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion (1/6th of casserole)
- Calories: ~430
- Sugar: 3g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: fajita chicken casserole, chicken casserole, Tex-Mex casserole, one dish dinner, easy weeknight meal, cheesy chicken bake