I first tested this recipe on a busy weeknight when I only had 30 minutes and leftover chicken.
I tossed in frozen peppers, cheese, and rice … and it turned out so good that it became a staple in my rotation.
Now it’s my go-to when I want big flavor + zero fuss.
The recipe is quick, easy, and packed with flavor. It’s a great way to sneak in some extra veggies while enjoying a meal that tastes like it’s from a restaurant!
Keep your shelf top ready with these ingredients before you start cooking.
Everything You Need for This Flavor
Chicken Fajita Casserole Recipe
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)
Instructions
- Preheat your oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large bowl, mix together the chicken, uncooked rice, cream of chicken soup, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese.
- Pour the mixture into the prepared baking dish and spread it evenly. Cover tightly with aluminum foil.
- Bake for 35 to 45 minutes, or until the rice is tender.
- Remove from the oven, top with the remaining cheese, and return to the oven until the cheese is melted.
- serving
Notes
- Use Rotisserie Chicken: For a quick prep, use shredded rotisserie chicken.
- Customize Veggies: Add extra veggies like corn or black beans for added texture and flavor.
Why This Casserole Ends Up on My Table a Lot
I like how simple this dish is to pull together. Most of the work is just chopping and layering.
The flavors always settle nicely, the spices warm up, the cheese melts, and the chicken stays tender. It feels satisfying without being complicated.
I also appreciate how well it works for busy evenings. Once it’s in the oven, I don’t have to check on it much.
And even leftovers taste good, which makes the next day easier too.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 755 kcal |
| Carbohydrates | 55g |
| Protein | 37g |
| Fat | 41g |
| Cholesterol | 128mg |
| Sodium | 3580mg |
| Potassium | 560mg |
| Sugar | 4g |
Why This Chicken Fajita Casserole Works Every Time?
- It combines all the bold, smoky flavors of fajitas in a hands-off baked dish.
- You cut down on cleanup because everything bakes together in one pan.
- It’s flexible — use leftover chicken, swap in veggies you have, even make it gluten-free.
- It’s a crowd-pleaser — cheesy, hearty, and comforting without feeling heavy.
Answering Common Questions I Received About This Recipe:
Can I Use Fresh Vegetables Instead Of Frozen?
Yes, you can use fresh vegetables instead of frozen ones. Just chop the onions and bell peppers into small pieces and sauté them for a few minutes before adding them to the casserole. This will help them soften and blend well with the other ingredients.
How Can I Make This Recipe Spicier?
To add more heat, you can include diced jalapeños or a spicier variety of diced tomatoes with chillies. Additionally, you can add a bit of cayenne pepper or extra chilli powder to the fajita seasoning mix.
Can I Make This Casserole Ahead Of Time?
Absolutely! You can assemble the casserole and refrigerate it for up to 24 hours before baking. When you’re ready to cook, simply preheat the oven and bake as directed, adding a few extra minutes to the cooking time if needed.
