Name: Chicken Fajita Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
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)

If you’re craving something cozy that packs big Tex-Mex flavor but comes together with absolute ease, this Chicken Fajita Casserole is truly a weeknight hero. It’s got all the smoky, cheesy, and creamy comforts we love in fajitas, but layered in a bubbling casserole that makes it perfect for family dinners or potlucks. Plus, with minimal prep and plenty of shortcuts like instant rice and frozen veggies, there’s no need to spend hours in the kitchen. This recipe is not only a time-saver but a guaranteed crowd-pleaser!

Chicken Fajita Casserole Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Chicken Fajita Casserole has a job: from delivering those bold Mexican-inspired flavors to ensuring maximum creaminess and crunch. Here’s what you’ll need, and why you shouldn’t skip a single one.

Shredded cooked chicken: The perfect way to use up leftovers, rotisserie, or easily poached chicken for juicy and tender bites throughout.
Instant rice: Cooks quickly right in the casserole, soaking up all those delicious juices and flavors without fuss.
Cream of chicken soup: Adds ultra-creamy texture and binds everything together with savory richness.
Sour cream: Provides a slight tanginess and even more creaminess, balancing the spicier elements of the dish.
Frozen diced onion and bell pepper blend: No chopping required—these veggies give you those classic fajita colors and flavors in seconds.
Diced tomatoes with chilies (like Rotel): Undrained, this gives a vibrant burst of heat, color, and juicy tomato flavor.
Chicken broth: Helps cook the rice to tender perfection and enrich the whole casserole with savoriness.
Fajita seasoning (about 1.12-ounce packet): The secret to bringing all the Tex-Mex flair, with smoky, zesty spices in one quick step.
Mexican blend shredded cheese: Melty, golden perfection on top, plus gooey goodness throughout every bite.

How to Make Chicken Fajita Casserole

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray so nothing sticks and cleanup is minimal. Set it aside—you’ll be making magic in just a few minutes.

Step 2: Mix Everything Together

In a large bowl, combine your shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, the frozen onion and bell pepper blend, undrained tomatoes with chilies, chicken broth, fajita seasoning, and about half of the shredded cheese. Stir well to make sure that rice is evenly distributed and every bit gets a taste of that cheesy, saucy goodness.

Step 3: Layer and Cover

Pour the well-mixed casserole filling into your prepared baking dish. Use a spatula or spoon to spread it evenly so every scoop later will be loaded with chicken, veggies, and creamy sauce. Cover the dish tightly with aluminum foil to trap all the moisture in—this is what helps the rice cook through perfectly.

Step 4: Bake the Casserole

Slide your assembled Chicken Fajita Casserole into the oven and bake for about 35 to 45 minutes. The rice should become tender, the flavors meld together, and the whole dish will become beautifully bubbly. Check the rice at the earlier time, and give it a few more minutes if needed—every oven is a bit different!

Step 5: Add the Final Cheese Layer

Once the rice has cooked through, remove the foil and sprinkle the remaining cheese generously over the top. Return the casserole to the oven, uncovered, for a few extra minutes until the cheese is fully melted, bubbly, and starts to turn incredibly golden around the edges. That beautiful cheesy top is what makes this dish totally irresistible.

How to Serve Chicken Fajita Casserole

Garnishes

For a true fajita-style experience, top your Chicken Fajita Casserole with a sprinkle of chopped fresh cilantro, sliced green onions, or a bit of fresh diced tomato. A squeeze of lime adds a bright finishing touch and a dollop of extra sour cream never hurts! You can even scatter on a few tortilla strips for an added crunch.

Side Dishes

This casserole is a meal in itself, but it pairs perfectly with fluffy Mexican rice, lime-cilantro black beans, or a fresh green salad to lighten the plate. Warm flour tortillas or crunchy tortilla chips are great for scooping up every last bit of cheesy, saucy goodness from your casserole dish.

Creative Ways to Present

If you’re serving for a party or potluck, consider scooping the Chicken Fajita Casserole into individual ramekins or mini cast iron skillets for a fun, personalized touch. Or, fill taco shells or wrap in burritos for a twist on classic fajitas. Even piling it onto baked potatoes makes for a showstopping, hearty dinner!

Make Ahead and Storage

Storing Leftovers

Any leftover Chicken Fajita Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors only get better as the spices and creamy ingredients settle together, making this a fantastic lunch option for busy weekdays.

Freezing

This casserole freezes like a dream! Let it cool completely, then wrap the dish tightly with foil or transfer portions to freezer-safe containers. It will keep well for up to 3 months. For best results, thaw it overnight in the refrigerator before reheating.

Reheating

Reheat your Chicken Fajita Casserole in the oven at 350°F, covered, until warmed through (usually about 20-25 minutes). For a quick fix, you can also microwave individual servings with a splash of chicken broth to prevent it from drying out and to keep that creamy texture.

FAQs

Can I use brown rice or regular rice instead of instant rice?

It’s best to stick with instant rice because it cooks quickly alongside the other ingredients. If you use brown or regular rice, they may need to be precooked or partially cooked beforehand, as the casserole’s cook time isn’t enough for those varieties to become tender.

Is there a way to make this Chicken Fajita Casserole dairy-free?

Absolutely! Swap the cream of chicken soup and sour cream for dairy-free alternatives (many brands offer coconut or plant-based versions), and use a non-dairy cheese. You’ll still get all the great flavor and texture.

What can I substitute for the fajita seasoning packet?

If you’re out of premade fajita seasoning, use a homemade mix of chili powder, cumin, paprika, garlic powder, onion powder, a pinch of cayenne, and salt. This brings out that signature fajita taste using pantry spices.

Can I make this casserole in advance and bake later?

Yes! Assemble everything up to the baking stage, cover tightly, and chill in the refrigerator for up to 24 hours. When ready to bake, let it sit on the counter for about 15 minutes to take off the chill, then bake as directed, adding a few minutes if needed.

How do I keep the casserole from drying out when reheating?

Just add a splash of chicken broth over the top before you reheat, then cover the dish to retain moisture. This trick helps revive the creamy texture of your Chicken Fajita Casserole so leftovers taste freshly baked!

Final Thoughts

If you’re looking for a comforting meal that feels like a hug and delivers big flavor with minimal effort, this Chicken Fajita Casserole is the answer. It’s hearty, colorful, and downright delicious—so don’t wait to give it a try. I guarantee your table will be filled with happy faces and satisfied appetites!