If you’re searching for a harmony of creamy comfort and punchy Tex-Mex flavor to bring your family together, this Fajita Chicken Casserole is about to become your new weeknight hero! Every forkful features tender chicken, zesty fajita seasoning, and a medley of colorful veggies, all nestled into fluffy rice, swirled with bubbling cheese. The best part? It’s wonderfully fuss-free: just lightly coat a 9×13-inch casserole dish with nonstick cooking spray, let your oven do the work, and soon enough, dinner’s ready with plenty to go around!
Ingredients You’ll Need
Get ready to fall in love with how straightforward these ingredients are. Each one plays an important role in making your casserole perfectly textured, vibrantly flavored, and impossible to resist.
- Shredded cooked chicken: This is the heart of the casserole; rotisserie chicken works perfectly for speed and flavor.
- Instant rice: The secret weapon for a speedy casserole that bakes up fluffy and tender, absorbing all those fabulous juices.
- Cream of chicken soup: Adds creaminess and binds the filling together seamlessly.
- Sour cream: Brings a tangy richness that keeps every bite velvety and luscious.
- Frozen diced onion and bell pepper mix: Save time and effort while still getting all the classic fajita flavors and that irresistible rainbow of color.
- Canned diced tomatoes with green chilies: Adds a subtle kick and a wonderful juiciness; don’t drain them, the liquid is part of the magic.
- Chicken broth: Keeps everything super moist and ensures the rice cooks up perfectly.
- Fajita seasoning packet: Packs in all the Tex-Mex spices you crave, in one simple step.
- Shredded Mexican blend cheese: For that gooey, melty top every casserole needs—don’t be shy!
How to Make Lightly coat a 9×13-inch casserole dish with nonstick cooking spray
Step 1: Prep Your Baking Dish
Start things off right: lightly coat a 9×13-inch casserole dish with nonstick cooking spray. This ensures your casserole doesn’t stick, makes for easy serving, and saves you time on cleanup after that last delicious bite. Don’t skip this step—it’s the unsung hero of easy casseroles!
Step 2: Combine the Filling
In a large mixing bowl, add your shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half the shredded cheese. Stir everything thoroughly so the flavors and textures are evenly distributed—this way every scoop will have that beautiful mix of tangy, creamy, zesty goodness.
Step 3: Assemble the Casserole
Spoon the chicken and rice mixture into your prepared dish (remember: lightly coat a 9×13-inch casserole dish with nonstick cooking spray first!), then spread it out in an even layer. This ensures even baking and that gorgeous golden top when it’s finished.
Step 4: Bake (Covered)
Cover the casserole tightly with aluminum foil and slide it into your preheated 350°F oven. Baking it covered for the first 35 minutes traps the steam, helping the rice absorb all those flavorful liquids and keeping the chicken ultra moist.
Step 5: Top with Cheese and Finish Baking
After 35 minutes, remove the foil and sprinkle the remaining cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for another 10 minutes—just enough for the cheese to melt into a bubbling, golden layer that’s pure comfort food magic.
How to Serve Lightly coat a 9×13-inch casserole dish with nonstick cooking spray
Garnishes
Finish your casserole with a flourish! A sprinkle of freshly chopped cilantro adds color and brightness, while sliced green onions give an extra pop of flavor. A dollop of sour cream or a scattering of diced avocado can bring a creamy, cooling element that balances the peppers’ heat beautifully.
Side Dishes
This hearty casserole is a meal in itself but pairs wonderfully with fresh sides. Try a simple green salad with lime vinaigrette, steamed corn on the cob, or warm tortillas for scooping. Don’t forget a side of tortilla chips for some welcome crunch!
Creative Ways to Present
If you’re hosting, cut squares of the casserole and arrange them on a big platter, topped with fun garnishes. You can also serve it in individual ramekins for a personal touch. For a family taco night twist, spoon warm casserole into soft tortillas and sprinkle extra cheese and fresh salsa on top.
Make Ahead and Storage
Storing Leftovers
This Fajita Chicken Casserole is just as good the next day! Let it cool, then cover tightly and pop it in the fridge. It’ll keep for up to 4 days, and the flavors actually mingle even more after a night’s rest.
Freezing
You can absolutely freeze this dish for a rainy day. After baking and cooling, cut it into portions and store in airtight freezer-safe containers. Just remember to lightly coat a 9×13-inch casserole dish with nonstick cooking spray when reheating from frozen—this makes serving a breeze and keeps things from sticking.
Reheating
To reheat, simply pop your portion in the microwave or cover and warm it in the oven at 350°F. If reheating the whole casserole, add a splash of broth to keep it from drying out and, as always, lightly coat a 9×13-inch casserole dish with nonstick cooking spray if you’re transferring to a new baking pan.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Freshly diced onions and bell peppers work perfectly. Just sauté them in a little oil first to soften them up and develop their flavor before adding to the mixture.
Is there a substitute for instant rice?
While instant rice is super convenient, cooked long-grain white or brown rice can be used instead. If you use pre-cooked rice, reduce the baking time so it doesn’t turn mushy.
Can I make this casserole ahead of time?
Yes, this is a fantastic make-ahead dish. You can assemble everything, cover, and refrigerate for up to 24 hours. When you’re ready to bake, lightly coat a 9×13-inch casserole dish with nonstick cooking spray and bake as directed, adding a few minutes if it’s going straight from the fridge to the oven.
Is it spicy with the diced tomatoes and chilies?
The casserole has a gentle warmth from the green chilies and fajita seasoning, but it isn’t overly spicy. If you’d like more kick, you can add extra jalapeños or use a spicier fajita seasoning.
Can I swap the cheese for a different blend?
Definitely! Cheddar, Monterey Jack, or a pepper jack blend all work wonderfully. Feel free to use your favorite or whatever you have on hand—just be generous for the best cheesy top.
Final Thoughts
Dishing up this Fajita Chicken Casserole is like serving a big helping of warmth and celebration at your table. With simple prep—just don’t forget, lightly coat a 9×13-inch casserole dish with nonstick cooking spray!—you’re ready to enjoy bold flavors and gooey cheese that everyone will love. Invite your crew, dig in, and let this dish bring a bit of Tex-Mex happiness home tonight!
PrintLightly coat a 9×13-inch casserole dish with nonstick cooking spray Recipe
This Fajita Chicken Casserole is a delicious and easy-to-make dish that combines tender chicken, flavorful fajita seasoning, creamy sauces, and gooey cheese for a comforting meal the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Casserole:
- 4 cups shredded cooked chicken (about 3 large chicken breasts)
- 2 cups instant rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper mix
- 1 can (10 oz) diced tomatoes with green chilies (such as RoTel), undrained
- 1½ cups chicken broth
- 1 packet (1.12 oz) fajita seasoning
- 1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)
Instructions
- Prep Your Dish: Lightly coat a 9×13-inch casserole dish with nonstick cooking spray.
- Combine the Filling: In a large mixing bowl, add the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half the shredded cheese. Stir until everything is well combined.
- Assemble the Casserole: Transfer the chicken and rice mixture into your prepared baking dish and spread it out evenly.
- Bake (Covered): Cover the casserole dish with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 35 minutes.
- Top with Cheese and Finish Baking: Remove the foil, sprinkle the remaining cheese evenly over the top, and bake uncovered for another 10 minutes, or until the cheese is completely melted and bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
