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Fajita Chicken Casserole


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

Description

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


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)


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