Quick and Easy Fajita Chicken Casserole

Introduction

When it comes to weeknight dinners, nothing beats the convenience of a casserole. They’re warm, hearty, and can easily feed the whole family with minimal cleanup. This Fajita Chicken Casserole takes all the vibrant flavors of fajitas—tender chicken, colorful peppers, zesty spices—and transforms them into a creamy, cheesy baked dish layered with rice and topped with melty cheese. It’s the perfect mash-up of comfort food and Tex-Mex flair.

Whether you’re planning a quick family meal, a potluck contribution, or a dish that makes incredible leftovers, this casserole is a true crowd-pleaser. Even picky eaters will come back for seconds!

My recipe story

I first created this Fajita Chicken Casserole during a busy week when I was craving fajitas but didn’t have the energy to stand over a skillet. I had leftover cooked chicken, a couple of bell peppers, and some rice on hand. Instead of making individual fajitas, I combined everything in a casserole dish, added creaminess with sour cream and cream of chicken soup, and finished it with gooey cheese. The result? A dish that instantly became a family favorite.

Now, it’s one of my go-to recipes when I need something satisfying that doesn’t require babysitting at the stove. The best part? It tastes just as delicious the next day, making it perfect for meal prep too.

Ingredient breakdown

The ingredients in this casserole are simple, but when combined, they deliver layers of flavor and texture. The star is the shredded cooked chicken—whether you use rotisserie chicken, poached chicken breasts, or leftovers from a roast, the protein provides heartiness and ensures the dish is filling.

Instant rice acts as the base, absorbing the creamy sauce made from sour cream and cream of chicken soup. This ensures every bite is both flavorful and satisfying. The fajita vegetables—bell peppers and onions—add color, crunch, and a touch of sweetness to balance the richness of the sauce. Seasonings like chili powder, cumin, garlic, and paprika give the dish its signature Tex-Mex flair. And of course, no casserole is complete without a generous topping of shredded cheese, which melts into a golden, bubbly layer of goodness.

Altogether, these ingredients create a balanced dish with protein, carbs, and vegetables, all wrapped in a creamy, cheesy sauce. It’s comfort food with a kick!

Equipment you’ll need

• Large mixing bowl
• Cutting board and sharp knife
• Measuring cups and spoons
• 9×13-inch casserole dish
• Wooden spoon or spatula for mixing
• Aluminum foil (optional, for covering while baking)

Step-by-step directions

Step 1: Preheat your oven. Begin by preheating your oven to 350°F (175°C). Preheating ensures your casserole cooks evenly from the start. While the oven heats, lightly grease your 9×13-inch baking dish with butter or nonstick spray to prevent sticking and make cleanup easier later.

Step 2: Prepare your ingredients. If you haven’t already, shred your cooked chicken into bite-sized pieces. Dice your bell peppers and onion into small, even pieces so they cook evenly. Gather all your other ingredients—having everything measured and ready makes assembly quick and stress-free.

Step 3: Mix the base. In a large mixing bowl, combine the cooked chicken, instant rice, cream of chicken soup, sour cream, diced peppers, onion, and spices. Stir everything together until well coated. The mixture should be creamy but not overly runny, ensuring the rice absorbs the flavors as it bakes.

Step 4: Assemble the casserole. Pour the mixture into your prepared casserole dish, spreading it evenly with a spoon or spatula. Smooth the top to create an even layer, which helps the casserole bake consistently and look appealing when served.

Step 5: Add the cheese topping. Sprinkle shredded cheese generously over the top of the casserole. This will create a golden, bubbly crust that makes the dish irresistible. Feel free to mix cheeses like cheddar, Monterey Jack, or Mexican blend for extra flavor.

Step 6: Bake to perfection. Place the casserole in the preheated oven and bake uncovered for 30–35 minutes, or until the cheese is melted and bubbly. If the top is browning too quickly, cover loosely with foil. Once done, let the casserole rest for 5 minutes before serving to allow it to set.

Variations & substitutions

This recipe is wonderfully adaptable. You can swap out the chicken for ground beef or turkey for a different protein. Brown rice or quinoa can replace instant rice, though you’ll need to adjust the liquid and baking time accordingly. For a vegetarian version, substitute the chicken with black beans, pinto beans, or a mix of roasted vegetables. If you prefer a spicier casserole, add diced jalapeños or a splash of hot sauce to the mix. You can also experiment with different cheeses—pepper jack adds a nice kick, while mozzarella creates a stretchy, melty layer.

Storage, freezing & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 325°F until warmed through, or microwave individual portions. This casserole also freezes well—simply wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You can even assemble the casserole ahead of time, refrigerate it unbaked for up to 24 hours, then bake when ready to serve.

Serving ideas & pairings

This Fajita Chicken Casserole pairs beautifully with a simple green salad, guacamole, or roasted vegetables. Add a side of tortilla chips or warm flour tortillas to scoop up the cheesy goodness. For a complete Tex-Mex feast, serve it alongside refried beans, salsa, or Mexican street corn. A refreshing drink like iced tea, margaritas, or lime-infused sparkling water balances the rich, cheesy flavors perfectly.

FAQ

Can I use regular rice instead of instant rice?
Yes, but you’ll need to cook it separately before adding it to the casserole, as regular rice won’t soften properly during baking.

Can I make this casserole ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate up to 24 hours before baking. It’s great for meal prepping.

How can I make this casserole spicier?
Add diced jalapeños, extra chili powder, or a dash of hot sauce to the mixture for a bolder kick.

Can I freeze this casserole?
Yes, this dish freezes beautifully. Wrap tightly and freeze for up to 3 months. Thaw overnight before baking or reheating.

What cheese works best for this recipe?
Cheddar, Monterey Jack, or a Mexican blend are excellent choices, but feel free to mix them for added flavor and texture.

Final thoughts

This Fajita Chicken Casserole is proof that weeknight dinners don’t have to be boring or complicated. With its creamy sauce, colorful veggies, and golden cheesy topping, it’s a dish that brings comfort and flavor to the table in every bite. Whether you’re feeding a crowd, meal prepping, or just looking for something hearty to enjoy with your family, this recipe will quickly earn a spot in your dinner rotation. Give it a try—you may just find yourself making it again and again!

Fajita Chicken Casserole

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• Author: Sarah White
• Total Time: 50 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

A creamy, cheesy, and flavorful Tex-Mex inspired casserole loaded with chicken, rice, and fajita veggies. Perfect for family dinners.

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Ingredients

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

• 2 cups instant rice
• 1 (10.5-ounce) can cream of chicken soup

• 1 cup sour cream

• 1 (10-ounce) can diced tomatoes with green chilies, drained
• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow bell pepper, sliced
• 1 medium onion, thinly sliced

• 2 cups shredded cheddar cheese (divided)

• 1 packet fajita seasoning mix
• 1 cup chicken broth

• 2 tablespoons olive oil

• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

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Instructions

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

2. Heat olive oil in a skillet and sauté bell peppers and onion for 4–5 minutes until softened. Stir in fajita seasoning.
3. In a large mixing bowl, combine shredded chicken, rice, cream of chicken soup, sour cream, diced tomatoes with chilies, chicken broth, and half the shredded cheese. Mix until well combined.

4. Stir in the sautéed peppers and onions. Season with salt and pepper to taste.

5. Spread the mixture evenly into the prepared baking dish. Top with the remaining shredded cheese.
6. Bake uncovered for 30–35 minutes, until hot and bubbly and cheese is melted.

7. Remove from oven, let rest for 5 minutes, and garnish with chopped cilantro before serving.

Notes

 You can swap cheddar for Monterey Jack or pepper jack for extra spice. Add black beans or corn for more Tex-Mex flavor. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American