This Chicken Fajita Casserole is a flavor-packed, family-friendly meal that’s easy to throw together and leaves you with minimal cleanup. With tender chicken, rice, veggies, creamy sauce, and melty cheese, it’s everything you love about fajitas—baked into one cozy dish.
Why You’ll Love It
This Chicken Fajita Casserole is like your favorite chicken fajitas bundled into one simple bake. It’s hearty, satisfying, and super comforting, with Tex-Mex flavor in every bite. Plus, it uses pantry and freezer staples, comes together in one pan, and makes enough to feed a crowd.
Whether it’s a weeknight dinner or a weekend comfort meal, this casserole will bring everyone to the table with smiles.
Ingredients You’ll Need
- Shredded Cooked Chicken: Use rotisserie chicken for convenience or make your own in advance. You’ll need about 4 cups (2–3 breasts or 4 thighs).
- Instant Rice: Speeds up the cook time and keeps everything soft and fluffy. It’s just pre-cooked rice—don’t let the name fool you!
- Cream of Chicken Soup: Adds richness and creaminess to the casserole base.
- Sour Cream: Use full fat, low fat, or fat free—whatever you prefer.
- Frozen Peppers and Onions: A frozen blend works great here for fast prep and a soft, cooked-through texture.
- Rotel Tomatoes (with chilies): Adds tang and flavor. Use mild or spicy depending on your heat preference.
- Chicken Broth: Adds moisture to cook the rice and pull all the flavors together.
- Fajita Seasoning: Your favorite packet will do! McCormick brand has great smoky flavor.
- Shredded Mexican Cheese Blend: Melts beautifully over the top for that cheesy finish.
How to Make Chicken Fajita Casserole
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Mix the base: In a large bowl, combine chicken, uncooked instant rice, cream of chicken soup, sour cream, peppers and onions, Rotel tomatoes, chicken broth, fajita seasoning, and half of the shredded cheese.
- Bake it: Spread the mixture into the prepared dish and cover tightly with foil. Bake for 35–45 minutes, or until the rice is tender.
- Add cheese and finish: Uncover, top with the remaining cheese, and return to the oven until melted and bubbly.
Tips & Variations
- Make It Low-Carb: Swap instant rice for cauliflower rice. Just be sure to reduce the broth to avoid excess moisture.
- Add Beans: Stir in a can of black or pinto beans for extra protein and fiber.
- Top It Off: Try fresh cilantro, avocado slices, or a scoop of salsa for extra flair.
- Serve With: Tortilla chips on the side are perfect for scooping—this casserole doubles as a hearty dip!
Make-Ahead and Storage
- Prep Ahead: Mix everything and refrigerate unbaked for up to 24 hours. Add an extra 5–10 minutes to the bake time.
- Leftovers: Store in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual servings in the microwave or reheat the entire dish, covered with foil, in a 325°F oven until hot.
Final Thoughts
If you love easy, cheesy Tex-Mex dinners that make everyone happy, this Chicken Fajita Casserole is a must-try. It’s the kind of comforting dish that’s perfect for chilly nights, busy weeks, or whenever you’re craving big flavor with little effort. Bonus: clean-up is a breeze.