I still remember the first time I made this Chicken Fajita Casserole. It was one of those busy weeknights when I needed something comforting, filling, and fast. I opened my fridge, saw leftover chicken, and thought—why not turn fajitas into a casserole? The result was incredible. The combination of tender chicken, creamy sauce, colorful peppers, and melted cheese filled my kitchen with such an inviting aroma that my family couldn’t wait to dig in. Ever since that day, this dish has become a regular on our dinner table.
What I love most about this recipe is how it blends the bold flavors of traditional fajitas with the convenience of a one-pan bake. The rice absorbs all the spices and creamy goodness, making every bite rich and satisfying. When life gets hectic, this casserole becomes my go-to comfort meal—it’s hearty, easy, and bursting with flavor.
Why You’ll Love This Recipe
This Chicken Fajita Casserole isn’t just delicious; it’s also designed to make your life easier. It brings all the classic fajita taste you love—juicy chicken, melted cheese, and zesty seasoning—without the need to stand over a skillet. You can prepare it in minutes, pop it in the oven, and enjoy a hot, wholesome meal with minimal cleanup afterward.
Versatile
One of the best things about this casserole is how adaptable it is. You can easily swap ingredients based on what you have. Want more veggies? Add corn, spinach, or mushrooms. Need a little extra spice? Mix in jalapeños or a few dashes of hot sauce. Whether you use brown rice, quinoa, or cauliflower rice, this recipe adjusts beautifully to your taste and diet.
Budget-Friendly
This dish proves that good food doesn’t have to be expensive. It uses simple, everyday ingredients that you probably already have at home—like cooked chicken, canned soup, and rice. Even better, it makes six generous servings, perfect for family dinners or meal prepping for the week.
Ingredients for Chicken Fajita Casserole
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4 cups shredded cooked chicken (about 2 large breasts)
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2 cups instant rice
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream
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1 cup frozen diced onion and bell pepper blend
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1 can (10 oz) diced tomatoes with chilies, undrained
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1 ½ cups chicken broth
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1 packet (1.12 oz) fajita seasoning
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1 package (8 oz) shredded Mexican blend cheese (about 2 cups)
Making this Chicken Fajita Casserole couldn’t be easier, and that’s exactly why it’s one of my favorite recipes. It brings together all the fajita flavors I love—creamy, cheesy, and mildly spicy—but without any of the hassle. No need to cook the rice separately or stand over a hot stove flipping chicken. Everything comes together in one bowl and bakes beautifully in the oven.
How to Make This Recipe
To start, preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray. This ensures the casserole doesn’t stick and makes cleaning up later a breeze.
Now take out a large mixing bowl. Add your shredded cooked chicken—I usually use leftovers from a rotisserie or any pre-cooked chicken I have on hand. Next, pour in the uncooked instant rice, followed by the cream of chicken soup. The soup adds creaminess and helps bind everything together.
Then, add sour cream to give it that smooth, rich texture. Toss in the frozen onion and bell pepper blend, which saves time chopping and gives your casserole that true fajita flavor. After that, add the can of diced tomatoes with chilies (like Rotel), undrained, so the liquid blends with the rice as it cooks. Pour in the chicken broth—this is essential for softening the rice while baking.
Sprinkle in the fajita seasoning. I prefer McCormick, but any good brand will work. Stir well to combine everything evenly. The mix should be creamy but not too watery. Finally, add half of the shredded Mexican blend cheese, folding it into the mixture for that irresistible cheesy layer throughout the dish.
Step-by-Step Instructions for Making
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Preheat the oven: Set it to 350°F and prepare your baking dish with nonstick spray.
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Mix the ingredients: In a large bowl, combine cooked chicken, instant rice, cream of chicken soup, sour cream, onion and pepper mix, diced tomatoes with chilies, chicken broth, fajita seasoning, and half the cheese. Stir until well blended.
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Pour and spread: Transfer the mixture to your prepared baking dish. Use a spatula to spread it evenly so that every spoonful later will have a balanced mix of rice, veggies, and chicken.
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Cover and bake: Cover the dish tightly with aluminum foil. This traps the steam and helps cook the rice evenly. Bake for 35 to 45 minutes, or until the rice is tender.
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Top with cheese: Once done, remove the foil, sprinkle the remaining cheese on top, and place it back in the oven for a few minutes until the cheese melts completely and turns golden around the edges.
The smell that fills your kitchen while this bakes is amazing—warm, creamy, and savory with just the right touch of spice.
Quick and Easy
This Chicken Fajita Casserole is perfect for nights when you want something homemade but don’t have much time. The prep takes only about ten minutes, and then the oven does the rest. It’s a one-dish wonder that saves you time both in cooking and cleaning up. You can even mix everything in the same dish to skip washing an extra bowl!
Customizable
What’s great about this casserole is how easy it is to customize. If you want a lighter version, you can use low-fat sour cream or reduced-fat cheese. If you love spice, add extra chili flakes or a spoonful of hot sauce before baking. For a heartier meal, stir in some black beans or corn. You can also replace instant rice with cooked brown rice or quinoa if you want a different texture.
Sometimes, I like to make it ahead of time. You can prepare the mixture, cover it tightly, and refrigerate it for up to a day. When you’re ready, bake it as directed. It’s also freezer-friendly—just thaw overnight in the fridge before baking.
Crowd-Pleasing
This dish never fails to impress guests or family. It’s warm, cheesy, and full of vibrant flavors that everyone enjoys. Kids love the creamy texture, while adults appreciate the subtle spice and Mexican-inspired taste. It’s also great for potlucks, game nights, or family gatherings because it travels well and stays delicious even when reheated.
When served hot, it pairs beautifully with a crisp salad, tortilla chips, or even steamed vegetables. If you have leftovers, they taste even better the next day as the flavors deepen overnight. That’s the magic of casseroles—they’re comforting, filling, and made to share.
Every time I make this Chicken Fajita Casserole, it reminds me how simple ingredients can come together to create something so flavorful and satisfying. It’s a reliable recipe that turns ordinary dinner nights into something special.
FAQs
Can I use regular rice instead of instant rice?
Yes, you can use regular rice, but you’ll need to cook it first before mixing it into the casserole. Instant rice cooks faster in the oven, while uncooked regular rice may remain hard.Can I make this Chicken Fajita Casserole ahead of time?
Absolutely! You can assemble everything up to a day before, cover it tightly, and refrigerate. When ready to serve, just bake it as directed. You might need to add 5–10 extra minutes of baking time if it’s chilled.Can I freeze this casserole?
Yes, it freezes beautifully. After baking, let it cool completely, cover it well, and freeze for up to three months. To serve, thaw overnight in the fridge and reheat in the oven until warm.Can I add extra vegetables?
Definitely. Corn, black beans, spinach, or even zucchini make great additions. Just be sure not to overload the dish with too much moisture.What can I serve with this casserole?
It pairs perfectly with tortilla chips, fresh guacamole, or a side salad. A squeeze of lime on top adds brightness too.How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
Chicken Fajita Casserole Recipe
This Chicken Fajita Casserole is a comforting, flavorful dish made with tender chicken, creamy sauce, rice, and colorful peppers. It’s the perfect weeknight meal that combines all the vibrant fajita flavors into one easy, oven-baked casserole. With minimal prep and cleanup, it’s a family favorite that never disappoints.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
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4 cups shredded cooked chicken (about 2 large breasts)
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2 cups instant rice
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream
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1 cup frozen diced onion and bell pepper blend
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1 can (10 oz) diced tomatoes with chilies, undrained
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1 ½ cups chicken broth
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1 packet (1.12 oz) fajita seasoning
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1 package (8 oz) shredded Mexican blend cheese (about 2 cups)
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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In a large bowl, combine shredded chicken, instant rice, cream of chicken soup, sour cream, diced onion and bell pepper blend, diced tomatoes with chilies, chicken broth, fajita seasoning, and half the shredded cheese. Stir until well mixed.
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Pour the mixture into the prepared dish and spread evenly. Cover tightly with foil.
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Bake for 35–45 minutes, until the rice is tender.
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Remove the foil, sprinkle the remaining cheese on top, and return to the oven until the cheese is melted and bubbly.
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Let it rest for a few minutes before serving.
Notes
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Use cooked chicken from leftovers or rotisserie for convenience.
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For added flavor, top with sliced jalapeños, diced avocado, or fresh cilantro before serving.
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You can substitute instant rice with cooked brown rice or quinoa.
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To make it lighter, use low-fat sour cream and reduced-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
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