Name: Chicken Fajita Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Tex-Mex
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 (undrained; like Rotel); 1 1/2 cups chicken broth; 1 (1.12-ounce) packet fajita seasoning (preferably McCormick); 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided

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Introduction

Chicken Fajita Casserole is a comforting one-dish meal packed with bold flavors and easy-to-find ingredients. This hearty casserole combines tender chicken, spicy fajita seasoning, and melty cheese, making it perfect for a busy weeknight dinner.

The image shows a close-up of a baked casserole with multiple layers. The bottom layer has chopped red and green bell peppers scattered, mixed with shredded chicken and white rice. Above this is a thick layer of melted yellow and white cheese covering the entire casserole, giving it a creamy texture with some browned spots on top. A wooden spoon is scooping a portion from the dish, showing the mixed filling beneath the cheese. The casserole is in a white rectangular dish on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (undrained; like Rotel)

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)

Instructions

Step 1: Preheat the oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
Step 2: In a large bowl, stir together the shredded chicken, uncooked rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper, diced tomatoes with chilies (including liquid), chicken broth, fajita seasoning, and about half of the shredded cheese.
Step 3: Pour the mixture into the prepared baking dish and spread it evenly. Cover tightly with aluminum foil.

Step 4: Bake for 35 to 45 minutes or until the rice is tender and the casserole is heated through.
Step 5: Remove the foil, top the casserole with the remaining cheese, and return to the oven just until the cheese melts, about 5 minutes.

Tips & Variations

For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the mixture.

Substitute cooked brown rice for instant rice, but increase baking time to about 60 minutes and add extra broth as needed.
Add black beans or corn for extra texture and nutrition.
Use rotisserie chicken for convenience.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave until warmed through or reheat the whole dish covered with foil at 350°F until hot. Avoid freezing, as the texture of the rice and dairy may change.

How to Serve

A close-up view of a baked casserole dish with a creamy, textured top layer of melted yellow and white cheese, covering a thick mix of shredded chicken, cooked rice, and colorful bell pepper slices in red, green, and yellow. One piece has been scooped out, revealing the dense, soft, and moist inner layers combining tender chicken, rice, and chopped peppers with a sauce that slightly stains the white casserole dish, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh diced onions and bell peppers. Just sauté them lightly before mixing in to soften and enhance their flavor.

Is it possible to make this casserole gluten-free?

Yes. Ensure that the cream of chicken soup and fajita seasoning you use are labeled gluten-free. Most instant rice and other ingredients are naturally gluten-free.