Fajita Chicken Casserole Recipe

Introduction

This Fajita Chicken Casserole is a flavorful, comforting dish that combines the zest of fajita seasoning with creamy textures and cheesy goodness. Perfect for a busy weeknight, it delivers the tastes of a classic fajita in a convenient, oven-baked form.

Ingredients

• 4 cups shredded cooked chicken (about 3 large breasts)
• 2 cups instant rice
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup sour cream
• 1 (8-ounce) shredded Mexican blend cheese (about 2 cups), divided
• 1 cup frozen diced onion and bell pepper blend
• 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
• 1 1/2 cups chicken broth
• 1 (1.12-ounce) packet fajita seasoning

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Step 2: In a large bowl, combine the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, canned diced tomatoes with chilies (including the juice), chicken broth, fajita seasoning, and half of the shredded Mexican blend cheese. Stir everything together until evenly mixed.
3. Step 3: Pour the mixture into the prepared baking dish and spread it out evenly.
4. Step 4: Bake in the preheated oven for 25 minutes.
5. Step 5: Remove the casserole from the oven, sprinkle the remaining cheese evenly over the top, and return it to the oven.
6. Step 6: Bake for an additional 5-10 minutes, until the cheese has fully melted and the casserole is heated through.
7. Step 7: Let the casserole cool slightly before serving. Enjoy with a fresh green salad or warm tortillas for a complete meal.

Tips & Variations

• Use freshly cooked chicken and shred it yourself for the best texture and flavor.
• Swap frozen diced onion and bell pepper for fresh sautéed vegetables to add extra freshness.
• Add a sprinkle of chopped cilantro or a squeeze of lime juice before serving for a bright finish.
• For extra heat, include some chopped jalapeños or use a spicy fajita seasoning blend.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual servings in the microwave or cover with foil and bake at 350°F (175°C) until heated through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of instant rice?

Brown rice requires a longer cooking time and more liquid, so it’s not recommended for this recipe without adjusting cooking times and liquid amounts.

Is it possible to make this casserole ahead of time?

Yes, you can prepare the casserole mixture and assemble it in the baking dish, then cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to the cooking time if baking straight from the fridge.

Fajita Chicken Casserole Recipe

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★★★★★

5 from 149 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This Fajita Chicken Casserole is a hearty and flavorful one-dish meal combining shredded chicken, instant rice, and a zesty blend of fajita seasonings with creamy soup and melted Mexican cheese. Perfectly baked until bubbly and topped with melted cheese, this casserole is quick to prepare, ideal for busy weeknights, and serves six people.

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Ingredients

Scale 1x2x3x

Chicken and Rice

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

Dairy and Cheese

• 1 (10.5-ounce) can cream of chicken soup
• 1 cup sour cream
• 1 (8-ounce) shredded Mexican blend cheese (about 2 cups), divided

Vegetables and Seasonings

• 1 cup frozen diced onion and bell pepper blend
• 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
• 1 (1.12-ounce) packet fajita seasoning

Liquids

• 1 1/2 cups chicken broth

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Instructions

1. Preheat the oven and prepare the baking dish: Set your oven to 350°F (175°C) to preheat while you prepare the casserole. Lightly grease a 9×13-inch baking dish to prevent sticking and promote even cooking.
2. Mix the casserole ingredients: In a large bowl, combine the shredded cooked chicken, instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, canned diced tomatoes with chilies (including the juice), chicken broth, fajita seasoning, and half of the shredded Mexican blend cheese. Stir thoroughly until all ingredients are well incorporated.
3. Assemble and bake: Pour the mixture evenly into the prepared baking dish. Place the dish in the preheated oven and bake for 25 minutes, allowing the flavors to meld and the rice to cook.
4. Add remaining cheese and finish baking: Remove the casserole from the oven, sprinkle the remaining cheese uniformly over the top, and return it to the oven. Continue baking for an additional 5-10 minutes until the cheese is fully melted and bubbly.
5. Serve and enjoy: Let the casserole cool slightly after baking for easier slicing. Serve warm alongside a fresh green salad or warm tortillas to complete the meal.

Notes

• Use leftover cooked chicken to save time or substitute with rotisserie chicken.
• Instant rice cooks quickly, but ensure it is fully incorporated with the liquid for best texture.
• For extra heat, add jalapeños or hot sauce to the mixture before baking.
• This casserole can be prepared in advance and refrigerated until ready to bake.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Tex-Mex

Keywords: Fajita chicken, casserole, baked rice dish, Mexican blend cheese, quick dinner, one-dish meal