Fajita Chicken Casserole

Why You’ll Love This Recipe

I love this casserole because it takes all the flavors of fajitas and transforms them into a cozy, oven-baked dish. It’s creamy, filling, and loaded with chicken and rice, making it a full meal in itself. Using shortcuts like frozen peppers and onions makes it super quick to prep, and it’s the kind of recipe that feeds a crowd or makes plenty of leftovers for the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups shredded cooked chicken (about 3 large breasts)

• 2 cups uncooked instant rice

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sour cream

• 1 cup frozen diced onion and bell pepper blend (do not thaw)

• 1 can (10 oz) diced tomatoes with chilies (undrained)

• 1 ½ cups chicken broth

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a large mixing bowl, I combine the cream of chicken soup, sour cream, chicken broth, and diced tomatoes with chilies.

3. I stir in the frozen onion and pepper blend, shredded chicken, and uncooked instant rice until everything is well mixed.

4. I pour the mixture into the prepared baking dish and spread it evenly.

5. I cover the dish tightly with foil and bake for 40–45 minutes, or until the rice is tender and most of the liquid has been absorbed.

6. I remove the foil, stir the casserole, and let it sit for 5 minutes before serving.

Servings and Timing

This casserole makes about 6 servings. The total time is around 50 minutes — with about 10 minutes of prep and 40 minutes of baking.

Variations

• Add cheese: I sprinkle shredded cheddar or Monterey Jack on top during the last 10 minutes of baking for a cheesy finish.

• Spicier: I use hot diced tomatoes with chilies or add sliced jalapeños for extra heat.

• Veggie boost: I stir in corn, black beans, or zucchini for more texture and flavor.

• Taco-style: I serve it topped with crushed tortilla chips, salsa, and fresh cilantro.

• Low-carb: I swap the rice for cooked cauliflower rice and reduce the broth slightly.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or covered in the oven at 325°F until warmed through. This casserole also freezes well — I let it cool completely, wrap tightly, and freeze for up to 2 months. To reheat, I thaw overnight in the fridge and bake until hot.

FAQs

Can I use regular rice instead of instant?

Yes, but I recommend cooking it beforehand. Instant rice is important here because it cooks quickly in the casserole without leaving it soupy.

Can I use fresh peppers and onions?

Absolutely! I sauté fresh sliced peppers and onions before mixing them into the casserole.

Can I make this casserole ahead of time?

Yes, I assemble it up to a day ahead, cover, and refrigerate. When ready to bake, I add 5–10 extra minutes to the cooking time.

Can I substitute the cream of chicken soup?

Yes, cream of mushroom or cream of celery works too. For a homemade version, I make a quick roux with butter, flour, and chicken broth.

What toppings go well with this casserole?

I love adding shredded cheese, chopped cilantro, sliced green onions, or a dollop of guacamole or salsa on top.

Conclusion

This Fajita Chicken Casserole is an easy, satisfying dinner that combines creamy comfort with bold Tex-Mex flavors. I love how it turns simple ingredients into a filling one-dish meal that the whole family enjoys. Whether for weeknights or casual gatherings, it’s the kind of recipe that always finds its way back into my rotation.

Fajita Chicken Casserole

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• Author: Mia
• Total Time: 45 minutes
• Yield: 6–8 servings

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Description

A cheesy, creamy casserole made with shredded chicken, rice, peppers, and tomatoes—this fajita chicken casserole is an easy weeknight dinner the whole family will love.

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Ingredients

4 cups shredded cooked chicken (about 3 large breasts)

2 cups instant rice (uncooked)

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

1 cup frozen diced onion and bell pepper blend (do not thaw)

1 can (10 oz) diced tomatoes with chilies, undrained

1½ cups chicken broth

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Instructions

Preheat Oven:
Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Mix Ingredients:
In a large bowl, combine shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion-pepper blend, diced tomatoes with chilies (undrained), and chicken broth. Stir until evenly mixed.

Bake Casserole:
Transfer mixture to the prepared baking dish. Spread evenly.

Cook:
Cover with foil and bake for 30–35 minutes, or until rice is tender and liquid is absorbed.

Optional Topping:
Uncover and sprinkle with shredded cheese, then bake for an additional 5–7 minutes until melted and bubbly.

Serve:
Garnish with fresh cilantro, sliced jalapeños, or a squeeze of lime, if desired.

Notes

Shortcut Tip: Use rotisserie chicken for quick prep.

Rice: Only instant rice works properly in this recipe—regular rice won’t cook through.

Cheese Option: Add 1–2 cups shredded cheddar or Mexican blend cheese for extra flavor.

Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course, Casserole
• Method: Baking
• Cuisine: Tex-Mex, American