Chicken Fajita Casserole Recipe

If you’re craving a dish that’s as comforting as it is packed with flavor, you’re in the right place. This Chicken Fajita Casserole Recipe is one of those gems I love making when I want all the bold, zesty tastes of fajitas without all the fuss of assembling individual tacos. Trust me, once you try it, you’ll see why it quickly becomes a family favorite and one of your go-to weeknight meals.

this Recipe

Ingredients You’ll Need

The ingredients in this Chicken Fajita Casserole Recipe are easy to find and come together to give you that classic Tex-Mex flavor with a creamy, cheesy twist. I like keeping it straightforward so it’s super approachable for busy cooks like us.

• Shredded cooked chicken: Use leftover rotisserie chicken or poach your own breasts for juicy, tender results.
• Instant rice: Quick cooking helps the casserole bake evenly without turning mushy.
• Cream of chicken soup: Adds a cozy, creamy base that binds everything nicely.
• Sour cream: Gives the dish that tangy richness that makes fajitas so irresistible.
• Frozen diced onion and bell pepper blend: Saves time chopping and keeps the dish colorful and fresh.
• Diced tomatoes with chilies: Adds a little zesty kick—don’t drain the juice; it’s key for flavor.
• Chicken broth: Keeps the rice moist and infuses extra savory goodness.
• Fajita seasoning packet: My go-to is McCormick—it hits all the right spice notes effortlessly.
• Shredded Mexican blend cheese: Melts perfectly on top and throughout the casserole for cheesy bliss.

Variations

I love how versatile this Chicken Fajita Casserole Recipe is, so I often tweak it a bit based on what’s in my fridge or my mood. You should totally feel free to experiment and make it your own – that’s half the fun!

• Spicier Version: When I’m in the mood for more heat, I add some chopped jalapeños or a dash of cayenne along with the fajita seasoning—my family goes crazy for it.
• Vegetarian Option: Swap out chicken for sautéed mushrooms, zucchini, and extra bell peppers. I tried this once during Meatless Monday and still loved every bite.
• Cheese Swap: Sometimes I use sharp cheddar instead of Mexican blend for a different cheesy punch.
• Rice Alternatives: If you want to lighten it up, you can try quinoa or cauliflower rice, but make sure to adjust cooking times accordingly.

How to Make Chicken Fajita Casserole Recipe

Step 1: Gather and prep your ingredients

Start by preheating your oven to 350°F. While it’s warming up, get your shredded chicken ready (I often use leftover roasted chicken from the fridge), and make sure your frozen onion and bell pepper blend is thawed just a bit so it mixes in easily. Lightly spray a 9×13 inch baking dish with nonstick spray—that way nothing sticks and your cleanup is a breeze.

Step 2: Combine the hearty ingredients

In a large bowl, stir together the chicken, uncooked instant rice, cream of chicken soup, sour cream, diced onion and bell pepper blend, diced tomatoes with chilies (do not drain!), chicken broth, and the fajita seasoning packet. Adding about half the shredded cheese here gives it a melty, rich texture throughout the casserole. Mix everything really well so the rice gets coated and the seasoning is evenly distributed.

Step 3: Bake it low and slow

Pour your mixture evenly into the prepared baking dish, then cover tightly with aluminum foil. Bake for 35 to 45 minutes until the rice is tender. The juicy tomatoes and chicken broth keep the rice nice and fluffy—don’t skip covering with foil or the casserole might dry out.

Step 4: Add the cheesy finish

Once the rice is tender, pull the casserole from the oven, sprinkle the remaining shredded cheese on top, and pop it back in for a few minutes until the cheese melts and bubbles gloriously. This layer of cheese is what gives it that irresistible golden crust that everyone fights over (at least in my house!).

How to Serve Chicken Fajita Casserole Recipe

Garnishes

I like topping my finished casserole with fresh chopped cilantro, a dollop of sour cream, and some sliced green onions for color and freshness. Sometimes I add a squeeze of lime juice right before serving to brighten all those cheesy, spicy flavors. Avocado slices or a bit of diced fresh tomato on the side also work beautifully.

Side Dishes

Because the casserole is so hearty, I often keep sides simple—think a crisp green salad dressed with lime vinaigrette or some Mexican street corn (elote) for a little extra indulgence. Black beans and rice or just some warm tortilla chips for scooping make perfect accompaniments too.

Creative Ways to Present

For a festive family dinner, I love serving this casserole on a big platter topped with colorful garnishes, surrounded by small bowls of salsa, guacamole, and lime wedges. It turns a humble casserole into a mini fajita feast! You can also layer it in individual ramekins for a cute presentation at potlucks or parties.

Make Ahead and Storage

Storing Leftovers

After enjoying your casserole, let any leftovers cool completely before sealing them in an airtight container. In my experience, refrigerated Chicken Fajita Casserole keeps well for up to 4 days and reheats really nicely without drying out.

Freezing

I’ve frozen this casserole a couple of times with great success—just assemble it in a freezer-safe dish, but don’t bake it before freezing. When you’re ready, thaw it overnight in the fridge and then bake as directed, adding a bit extra time if it’s still chilly in the oven.

Reheating

To reheat, I usually pop individual portions in the microwave with a damp paper towel over the top to keep moisture in, or warm the whole casserole covered in a 325°F oven until heated through. This keeps it creamy and melty like fresh!

FAQs

Final Thoughts

This Chicken Fajita Casserole Recipe has become such a staple in my kitchen because it’s the kind of meal that feels like a warm hug after a long day. It’s easy to throw together, packing those bold fajita flavors into a creamy, cheesy casserole that everyone loves. I hope you give it a try and see just how delicious and fuss-free homemade Tex-Mex can be – your family will thank you!

Print