Name: Fajita Chicken Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 4 cups shredded cooked chicken; 1 cup uncooked instant rice; 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream; 1 bag (12 oz) frozen diced onion and bell pepper blend; 1 can (10 oz) diced tomatoes with chilies, undrained; 1/2 cup chicken broth; 1 packet (1 oz) fajita seasoning; 2 cups shredded Mexican blend cheese, divided

Fajita Chicken Casserole brings together the bold, zesty flavor of classic fajitas with the comfort of a cheesy, creamy baked dish. It’s packed with seasoned chicken, peppers, rice, and melty cheese—an easy, hearty meal all in one pan.

Why You’ll Love This Recipe

I love how simple and satisfying this dish is. It has all the flavor of fajitas without the need to stand over a stovetop. Everything mixes in one bowl and bakes into a creamy, cheesy casserole that always disappears fast. It’s perfect for busy nights or casual gatherings, and it’s just as good the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cooked chicken
Instant rice
Cream of chicken soup
Sour cream
Frozen diced onion and bell pepper blend
Diced tomatoes with chilies (undrained)
Chicken broth
Fajita seasoning
Shredded Mexican blend cheese

Directions

Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen peppers and onions, diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese. Mix everything thoroughly.
Spread the mixture evenly in the prepared baking dish.
Cover the dish tightly with aluminum foil and bake for 35 minutes.
Remove the foil, sprinkle the remaining cheese over the top, and bake uncovered for another 10 minutes until the cheese is melted and bubbly.
Let it rest for a few minutes before serving.

Servings and timing

Servings: 6 to 8
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Swap the chicken for cooked ground beef or turkey for a different spin.
Go vegetarian by omitting the meat and adding black beans, corn, and extra peppers.
Adjust the spice level by using mild or spicy diced tomatoes with chilies, or add fresh jalapeños.
Use brown rice instead of white for more fiber, but increase the liquid slightly and the bake time.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat individual servings in the microwave for 1–2 minutes until hot.
For the oven, cover with foil and reheat at 350°F for about 15–20 minutes.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it in the morning and store it covered in the fridge. When I’m ready to bake, I just pop it in the oven, adding a few extra minutes to the bake time.

Can I freeze this casserole?

I freeze it before baking. I cover it tightly and store it for up to 2 months. When I want to cook it, I thaw it overnight and bake as usual.

What should I serve with this dish?

I usually serve it with a simple green salad, tortilla chips, or a side of sautéed veggies. It’s hearty enough to stand on its own too.

Can I use fresh vegetables instead of frozen?

Absolutely. I like to sauté fresh bell peppers and onions before mixing them into the casserole for a slightly different texture and taste.

What can I use instead of cream of chicken soup?

I make a quick homemade version with butter, flour, and chicken broth if I don’t want to use canned soup. It works just as well and gives a fresh flavor.

Conclusion

This Fajita Chicken Casserole is one of those dishes that never fails. It’s easy, flavorful, and filling—a real crowd-pleaser. I keep it in my weekly rotation because it’s just that good, and I love that it comes together with minimal effort.