This Chicken Fajita Casserole brings together all your favorite fajita flavors in one easy baking dish – perfect for busy weeknight dinners when you want something delicious without the fuss.
I still remember the first time I made a casserole version of fajitas in my Midwest kitchen. My grandchildren were coming over, and I wanted all those vibrant peppers, tender chicken, and smoky seasonings they loved from our summer cookouts, but without standing over a hot skillet. The moment that bubbling, cheese-topped dish came out of the oven, filling my farmhouse with the aroma of Tex-Mex spices and melted cheese, I knew I’d found something special. Now, every time I pull this casserole from the oven, I see those same delighted faces around my table, ready to dig in with tortilla chips in hand. Time to get your baking dish ready.
What Makes This Chicken Fajita Casserole So Special
After years of serving family dinners, I’ve learned that the best recipes are the ones that bring everyone to the table without keeping you stuck in the kitchen all evening. This casserole does exactly that – it’s become one of my most-requested dishes because it delivers authentic fajita flavor with surprisingly little effort.
Here’s what makes this easy chicken fajita casserole a winner:
- One-dish convenience means fewer pots and pans to wash after dinner
- Tender rice cooks right in the casserole, saving you a step and an extra pot
- Vibrant bell peppers and onions add color, nutrition, and that classic fajita taste
- Creamy, cheesy sauce binds everything together in pure comfort food bliss
- Customizable heat level lets you adjust spiciness for your family’s preferences
- Leftovers reheat beautifully for easy lunches throughout the week
I love that this recipe gives you all the sizzle and satisfaction of fajitas without the last-minute assembly. It’s perfect for those nights when you want something heartier than tacos but just as flavorful.
Ingredient Spotlight
Shredded cooked chicken forms the protein base of this casserole, and I always keep rotisserie chicken on hand for recipes like this – it saves time and adds wonderful flavor without any extra work.
Instant rice is the secret to this casserole’s simplicity, cooking perfectly in the oven while absorbing all those delicious juices and flavors from the chicken, vegetables, and sauce.
Cream of chicken soup creates a creamy foundation that keeps everything moist and adds richness to each bite.
Sour cream balances the spices with its tangy creaminess and helps create that luscious sauce we all love in Tex-Mex dishes.
Frozen diced onion and bell pepper blend is a time-saving ingredient I’ve come to rely on – it eliminates chopping while delivering the classic fajita vegetable combination.
Diced tomatoes with chilies (like Rotel) bring moisture, acidity, and a touch of heat that really makes this chicken fajita casserole sing with authentic flavor.
Fajita seasoning does the heavy lifting when it comes to flavor, and I prefer McCormick brand because it has that perfect smoky, savory blend that reminds me of restaurant-quality fajitas.
Mexican blend cheese melts beautifully over the top and throughout the casserole, creating those wonderful stretchy cheese pulls everyone loves.
Chicken broth ensures the rice cooks to tender perfection while infusing the entire dish with savory depth.
How to Make Chicken Fajita Casserole
Step 1. Betty always starts by preheating the oven to 350°F and lightly spraying a 9×13 inch baking dish with nonstick cooking spray – this ensures easy serving and cleanup later.
Step 2. In a large mixing bowl, I combine the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen vegetables, undrained tomatoes with chilies, chicken broth, fajita seasoning, and about half the shredded cheese, stirring until everything is evenly distributed.
Step 3. Pour this flavorful mixture into your prepared baking dish and spread it into an even layer – I’ve learned that uniform thickness helps everything cook at the same rate.
Step 4. Cover the dish tightly with aluminum foil to trap steam inside, which is essential for cooking the rice properly without drying out the casserole.
Step 5. Bake for 35 to 45 minutes, checking around the 35-minute mark by carefully lifting the foil and testing the rice for tenderness – it should be soft and have absorbed most of the liquid.
Step 6. Remove the casserole from the oven, discard the foil, and sprinkle the remaining cheese evenly over the top.
Step 7. Return the uncovered dish to the oven for just a few minutes until the cheese melts into a golden, bubbly topping – this final step adds that irresistible finishing touch to your chicken fajita casserole.
Keeping This Casserole Fresh
I typically store leftover chicken fajita casserole in an airtight container in the refrigerator, where it stays fresh for up to 4 days. The flavors actually deepen overnight, making next-day lunches something to look forward to.
For longer storage, Betty’s freezing method works wonderfully with this recipe. I portion the cooled casserole into freezer-safe containers, leaving a bit of headroom for expansion, and freeze for up to 3 months. The rice and chicken hold up beautifully, though I find the texture is best when you freeze it before adding the final cheese topping – add fresh cheese when reheating instead.
For the best texture, I reheat individual portions in the microwave at 50% power, stirring halfway through to ensure even warming. For larger portions, I prefer reheating in a 325°F oven, covered with foil, for about 20 minutes or until heated through. Adding a splash of chicken broth before reheating helps restore moisture and keeps everything creamy.
Perfect Partners for Chicken Fajita Casserole
- Crispy tortilla chips are essential at my table – guests love scooping the casserole like a hearty dip, and the crunchy texture contrasts beautifully with the creamy, tender casserole.
- Simple Mexican rice or cilantro lime rice complements the casserole without overwhelming it, soaking up any extra sauce on the plate.
- Cheesy Tex-Mex Ground Beef Sweet Potato Skillet makes a great side for feeding a crowd with similar southwestern flavors.
- Fresh garden salad with lime vinaigrette provides a cool, crisp contrast to the warm, cheesy casserole – especially welcome during summer gatherings.
- Warm flour tortillas turn this into an interactive meal where everyone can make their own wraps, adding their favorite toppings.
- Chunky guacamole and fresh pico de gallo add brightness and fresh vegetable flavor that balances the richness of the cheese and sour cream.
- If you love one-pan dinners, try my Sheet Pan Chicken Fajitas for a different take on the same flavors.
FAQs
I recommend sticking with instant rice for this recipe because it cooks perfectly in the 35-45 minute baking time. Regular rice would require precooking or significantly longer baking time and additional liquid.
To add more heat, Betty’s solution is using hot Rotel instead of mild, adding diced jalapeños to the mixture, or swapping half the Mexican blend cheese for pepper jack cheese.
Many home cooks find success with assembling the entire casserole up to 24 hours in advance, covering it tightly, and refrigerating until baking time – just add 5-10 minutes to the covered baking time if starting from cold.
Chicken Fajita Casserole
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large bowl, stir together the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and about half (1 cup) of the shredded cheese until well combined.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Cover the dish tightly with aluminum foil.
- Bake for 35 to 45 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove from the oven, discard the foil, and sprinkle the remaining cheese evenly over the top.
- Return to the oven and bake uncovered for 3-5 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Serve with tortilla chips, fresh salsa, sliced avocado, or fresh cilantro if desired.
