Name: Fajita Chicken Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 cups Shredded cooked chicken (About 3 large chicken breasts, shredded); 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 mix; 1 can (10 oz) Diced tomatoes with green chilies (Such as RoTel, undrained); 1.5 cups Chicken broth; 1 packet (1.12 oz) Fajita seasoning; 8 oz Shredded Mexican blend cheese (About 2 cups, divided)

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Creamy, juicy, and bursting with classic fajita flavor, this Fajita Chicken Casserole is the kind of comforting weeknight dish that disappears fast. Think tender shredded chicken, zesty tomatoes with green chiles, a cozy layer of rice, and melty Mexican cheese all baked into one hearty pan. Fun fact: casseroles were originally invented for convenience—little wonder they’ve become family legends. If you love simple crowd-pleasers, this casserole will earn a permanent spot in your rotation.

This recipe is special because it’s straightforward, quick to assemble, and reliably family-friendly. If you’ve tried other cozy bowls like the Million Dollar Chicken Casserole, you’ll appreciate how this one swaps in fajita spices and RoTel for a bold Tex-Mex twist — see how it compares with Million Dollar Chicken Casserole. Ready to make dinner an easy celebration? Let’s dive in and get that oven warmed up!

What is Fajita Chicken Casserole?

What’s in a name? Fajita Chicken Casserole borrows the bright, sizzling flavors of chicken fajitas — peppers, onions, fajita seasoning — and tucks them into a cozy casserole format. Why call it “fajita” instead of just “chicken casserole”? Maybe because it tastes like a fajita party without the pan-sizzle cleanup. Who wouldn’t want fajita vibes in a one-dish dinner?

Is it the tortillas? The spice? Or maybe it’s the idea that “the way to a man’s heart is through his stomach.” Whatever the reason, this dish brings people together. Try it, and you might find it’s the easiest way to impress a crowd on a weeknight. Give it a shot — I dare you not to go back for seconds!

Why You’ll Love This:

You’ll fall for this casserole fast. First, the main highlight: a creamy, tangy sauce from cream of chicken soup and sour cream that keeps the chicken and rice perfectly moist while the Mexican cheese forms a bubbly, irresistible top. Second, cost-saving benefits: it uses pantry staples like instant rice and a can of RoTel, so it’s wallet-friendly and great for using leftover cooked chicken. Third, the toppings and seasonings — fajita seasoning, diced tomatoes with green chiles, and frozen onion and pepper blend — deliver layered bold flavors without much effort.

If you enjoy other Tex-Mex comfort dishes, you’ll find this a quicker, less hands-on cousin to skillet fajitas. For more chicken inspiration, browse our collection of chicken recipes to keep family dinners exciting. Ready to give it a try? You’ll be tempted to make this again and again.

How to Make:

Quick Overview:
This casserole is delightfully simple. You’ll mix shredded cooked chicken with instant rice, creamy soup and sour cream, a frozen pepper blend, RoTel, chicken broth, and fajita seasoning. It bakes about 45 minutes total and finishes with melted cheese on top. The standout element is a creamy filling with a slightly crispy, cheesy top. Prep time is about 10 minutes; bake time is about 45 minutes.

Ingredients:

4 cups shredded cooked chicken (about 3 large chicken breasts), shredded
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 mix
1 can (10 oz) diced tomatoes with green chilies (such as RoTel), undrained
1 1/2 cups chicken broth
1 packet (1.12 oz) fajita seasoning
1 bag (8 oz) shredded Mexican blend cheese (about 2 cups), divided

Directions:

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.

Fajita Chicken Casserole

What to Serve With:

Serve this casserole with a variety of sides to round out the meal. Good options include:

A crisp green salad with a lime vinaigrette to cut through the creaminess.
Warm flour tortillas or tortilla chips for scooping and extra crunch.
Cilantro-lime rice or simple Mexican-style street corn (elote) for a fuller Tex-Mex spread.
Sliced avocado or guacamole and a side of sour cream or salsa for added freshness.
Pair with a light beer, iced tea, or a citrusy mocktail for a relaxed dinner vibe.

Top Tips for Perfecting:

Use leftover roasted or rotisserie chicken to save time and deepen flavor.
If you prefer a little more bite, swap the frozen pepper/onion blend for fresh sautéed peppers and onions.
For lower sodium, choose a low-sodium cream of chicken soup and reduced-sodium chicken broth.
Stir the rice and liquid thoroughly to ensure even hydration — instant rice soaks up liquid quickly.
Avoid overbaking; covered bake time cooks the rice and keeps moisture, while the final uncovered bake melts cheese. If cheese browns too fast, tent foil lightly.
Want it spicy? Add a pinch of cayenne or diced jalapeños to the mix.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
Freezing: This casserole freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave for 2–3 minutes, stirring halfway. For larger portions, reheat in a 350°F oven covered with foil for 15–20 minutes until heated through. Add a splash of chicken broth or a dollop of sour cream if it seems dry.

FAQs

Can I use brown rice instead of instant rice?
Yes, but brown rice needs a longer cooking time and more liquid. Pre-cook the brown rice separately until tender, then proceed with assembling and baking the casserole.

Can I make this casserole ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the covered bake time if starting cold.

Is there a vegetarian version of this recipe?
Yes — swap the chicken for a canned bean mix (black beans and pinto beans), use vegetable broth, and add extra peppers, corn, and a meat substitute if desired.

How can I make this lower calorie?
Use reduced-fat sour cream, low-fat shredded cheese, and reduced-sodium soup. You can also reduce the cheese on top or use a smaller amount of chicken broth to control moisture.

Can I double the recipe for a larger crowd?
Yes, you can double and bake in a larger pan or use two 9×13 pans. Baking time may increase slightly; use the same covered/uncovered approach and check for bubbling and warmed center.

Conclusion

This Fajita Chicken Casserole is an easy, comforting weeknight winner that brings bold Tex-Mex flavor to a fuss-free, family-friendly dish. It’s creamy, cheesy, and comes together fast with pantry staples — perfect for busy evenings or casual gatherings. If you’re looking for similar inspiration, check out this take on Chicken Fajita Casserole – Southern Bite for another hearty version, or compare techniques with Cheesy Chicken Fajita Casserole (Easy Dinner Idea) – Little Sunny … to find the approach that fits your kitchen best. Try it tonight, and don’t forget to share the leftovers with someone you love.