Chicken Fajita Casserole Recipe

Introduction

This Chicken Fajita Casserole is a flavorful and comforting meal that’s perfect for busy weeknights. Combining tender chicken, seasoned rice, and melty cheese, it brings all the delicious fajita flavors into one easy dish.

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 (such as Rotel), undrained
• 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 your oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
2. Step 2: In a large bowl, mix together the shredded chicken, uncooked rice, cream of chicken soup, sour cream, diced onion and bell pepper blend, diced tomatoes with chilies (undrained), 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.
5. Step 5: Remove from the oven, sprinkle the remaining cheese evenly on top, and return to the oven until the cheese is melted and bubbly.
6. Step 6: Serve warm and enjoy your delicious Chicken Fajita Casserole.

Tips & Variations

• For added heat, stir in some chopped jalapeños or a pinch of cayenne pepper.
• Use fresh bell peppers and onions sautéed until tender if you prefer over frozen.
• Try swapping the chicken for turkey or even a vegetarian alternative like beans for a different twist.
• Add a squeeze of fresh lime juice and chopped cilantro before serving to brighten flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the entire casserole covered with foil in a 350°F oven for about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen for the onion and bell pepper blend?

Yes, you can substitute fresh diced onions and bell peppers. Sauté them lightly before mixing into the casserole to ensure they cook thoroughly during baking.

Is it necessary to use instant rice for this recipe?

Instant rice is recommended because it cooks well in the casserole without becoming mushy. Using regular rice may require adjusting the liquid and baking time to ensure it’s fully cooked.

Chicken Fajita Casserole Recipe

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★★★★★

5 from 122 reviews

• Author: Harper
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

A flavorful and easy Chicken Fajita Casserole combining tender shredded chicken, instant rice, and a spicy blend of fajita seasoning, tomatoes with chilies, and creamy soup. This one-dish meal is baked to perfection with melted Mexican blend cheese on top, making it a perfect family dinner that is both comforting and delicious.

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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 (like Rotel), undrained
• 1 1/2 cups chicken broth
• 1 (1.12-ounce) packet fajita seasoning (preferably McCormick)
• 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided

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Instructions

1. Preheat Oven and Prepare Dish: 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, combine shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, diced tomatoes with chilies (with juices), chicken broth, fajita seasoning, and half of the shredded Mexican blend cheese. Mix well until all ingredients are evenly distributed.
3. Assemble Casserole: Pour the mixture into the prepared baking dish, spreading it out evenly to ensure uniform cooking.
4. Cover and Bake: Cover the dish tightly with aluminum foil to trap moisture and bake in the preheated oven for 35 to 45 minutes, or until the rice is tender and fully cooked.
5. Add Remaining Cheese: Carefully remove the foil and sprinkle the remaining shredded cheese evenly over the top of the casserole. Return it to the oven, uncovered, until the cheese has melted and is bubbly, about 5-10 minutes.
6. Serve: Remove from the oven and let it cool slightly before serving. This dish serves 6 people.

Notes

• You can substitute the shredded cooked chicken with rotisserie chicken for convenience.
• For a spicier kick, add additional chopped jalapeños or a dash of hot sauce.
• Using fresh diced onions and bell peppers can add extra texture and flavor if preferred over frozen.
• This casserole stores well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
• For a gluten-free version, ensure the cream of chicken soup and fajita seasoning are labeled gluten-free.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American

Keywords: chicken fajita casserole, easy casserole, baked chicken rice casserole, fajita seasoning recipe, one dish dinner