Chicken Fajita Casserole Recipe

Introduction

This Chicken Fajita Casserole combines the bold flavors of fajita seasoning with creamy, cheesy goodness all baked into one hearty dish. Perfect for a family dinner, it’s easy to prepare and sure to please everyone at the table.

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)

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 instant rice, cream of chicken soup, sour cream, diced onion and bell pepper blend, diced tomatoes with chilies (including the 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 out evenly. Cover tightly with aluminum foil.
4. Step 4: Bake for 35 to 45 minutes, or until the rice is tender and the casserole is heated through.
5. Step 5: Remove the foil, sprinkle the remaining cheese over the top, and return to the oven. Bake until the cheese is melted and bubbly, about 5 minutes.
6. Step 6: Let the casserole cool slightly before serving. Enjoy!

Tips & Variations

• Use freshly cooked chicken or a rotisserie chicken to save time and add flavor.
• For extra spice, add a chopped jalapeño or a pinch of cayenne pepper to the mixture.
• If you prefer, substitute the frozen vegetable blend with fresh diced onions and bell peppers sautéed until soft.
• Serve with fresh avocado slices, sour cream, or chopped cilantro for added freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or cover and warm in the oven at 350°F until hot. This casserole does not freeze well due to the creamy texture.

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 will need to precook it slightly before baking since it requires more time and liquid to become tender.

Is there a vegetarian version of this casserole?

Yes, you can omit the chicken and increase the vegetables or add beans like black beans to keep it hearty and protein-rich.

Chicken Fajita Casserole Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

This Chicken Fajita Casserole is a comforting and flavorful one-dish meal featuring tender shredded chicken, instant rice, a fajita seasoning blend, and creamy layers of cheese and vegetables. Baked to perfection, it’s an easy and hearty dinner option that combines the vibrant flavors of Mexican fajitas with the convenience of a casserole.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American

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 (I prefer McCormick)
• 1 8-ounce package shredded Mexican blend cheese (about 2 cups)

Instructions

1. Preheat 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 the shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper, diced tomatoes with chilies (including juice), chicken broth, fajita seasoning, and about half of the shredded Mexican blend cheese. Stir well to incorporate all ingredients evenly.
3. Assemble Casserole: Pour the mixture into the prepared baking dish and spread it evenly to ensure uniform cooking. Cover the dish tightly with aluminum foil to retain moisture while baking.
4. Bake to Cook Rice: Bake covered in the preheated oven for 35 to 45 minutes, or until the instant rice is tender and the casserole is heated through.
5. Add Cheese Topping: Carefully remove the foil and sprinkle the remaining shredded cheese evenly over the top of the casserole.
6. Melt Cheese: Return the uncovered casserole to the oven and bake for an additional 5-7 minutes until the cheese is fully melted and bubbly.
7. Serve: Remove the casserole from the oven and allow it to cool slightly before serving. Enjoy as a delicious and hearty meal.

Notes

• You can swap out the frozen diced onion and bell pepper with fresh vegetables if preferred; sauté them lightly before mixing.
• For added spice, consider adding sliced jalapeños or extra fajita seasoning.
• This casserole can be prepared in advance and refrigerated before baking for busy weeknights.
• Leftovers store well and can be reheated in the oven or microwave.
• Use low-fat sour cream and reduced-fat cheese for a lighter option.

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