“`html
If you are craving a comforting, flavorful dinner that brings the smoky, zesty vibes of Tex-Mex right into your home kitchen, this Fajita Chicken Casserole Recipe is just what you need. It beautifully combines tender shredded chicken, vibrant bell peppers, spicy diced tomatoes, and creamy layers of cheese and sour cream, all baked together with instant rice for an easy one-dish meal that’s as hearty as it is delicious. Whether you’re cooking for a busy weeknight or a cozy weekend gathering, this casserole delivers big on taste with minimal fuss, making it one of my absolute favorite go-to recipes when I want something warm, satisfying, and fuss-free.
Ingredients You’ll Need
The beauty of this recipe is how simple yet essential each ingredient is, working together to build layers of flavor, texture, and color that make this Fajita Chicken Casserole Recipe truly special. From the creamy and tangy base to the perfectly seasoned chicken and cheesy topping, every component plays a key part.
- 4 cups shredded cooked chicken: Using cooked chicken breasts gives you tender meat that soaks up all the delicious spices and creaminess.
- 2 cups instant rice: Instant rice cooks quickly and absorbs flavor wonderfully, making it perfect for casseroles.
- 1 (10.5-ounce) can cream of chicken soup: This adds richness and creaminess that ties everything together smoothly.
- 1 cup sour cream: Provides tang and extra moisture to keep the casserole moist and luscious.
- 1 cup frozen diced onion and bell pepper blend: Brings a fresh, colorful crunch and that classic fajita vegetable trio flavor.
- 1 (10-ounce) can diced tomatoes with chilies: Adds a nice kick of mild heat and bright acidity to lift the dish.
- 1 1/2 cups chicken broth: Ensures the rice cooks perfectly without drying out the casserole.
- 1 (1.12-ounce) packet fajita seasoning: The essential spice mix providing smoky, savory notes that scream fajita.
- 1 (8-ounce) shredded Mexican blend cheese: Cheesy goodness that melts to golden perfection on top and inside the casserole.
How to Make Fajita Chicken Casserole Recipe
Step 1: Prep Your Dish and Ingredients
Start by lightly spraying a 9×13-inch casserole dish with nonstick cooking spray to make cleanup a breeze. Have your shredded chicken ready — if you’re cooking it fresh, poach or bake the breasts until juicy and tender, then shred them up.
Step 2: Combine the Ingredients
In a large mixing bowl, toss together the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, diced tomatoes with chilies (don’t drain!), chicken broth, and the entire packet of fajita seasoning. Mix in about half of the shredded Mexican blend cheese here. This step ensures every bite will be packed with flavor and a perfect balance of creaminess and spice.
Step 3: Transfer and Bake
Pour your well-mixed fajita chicken and rice mixture evenly into the prepared casserole dish. Cover it tightly with foil to lock in moisture and bake in a preheated 350°F (175°C) oven for 35 minutes. This allows the rice to cook through and the flavors to mingle beautifully.
Step 4: Add Cheese and Finish Baking
Once the initial baking time is up, carefully remove the foil and sprinkle the remaining shredded cheese on top. Return the casserole to the oven uncovered and bake for another 10 minutes or until the cheese is melted, bubbly, and slightly golden. The cheese topping creates an irresistible finishing touch that’ll have everyone asking for seconds.
How to Serve Fajita Chicken Casserole Recipe
Garnishes
Fresh garnishes can really elevate your fajita chicken casserole. Try sprinkling chopped cilantro or green onions over the top for a pop of color and fresh flavor. A dollop of sour cream or a few slices of ripe avocado serve wonderfully as cooling contrasts to the smoky spice. Don’t forget a squeeze of fresh lime juice to brighten every bite!
Side Dishes
This casserole is quite hearty on its own, but if you want to round out the meal, consider classic Tex-Mex sides like a crisp green salad tossed with a zesty lime vinaigrette, or simple black beans flavored with cumin and garlic. Corn tortillas or warm chips also pair nicely if you want to scoop up every last cheesy bite.
Creative Ways to Present
For a fun party twist, serve this fajita chicken casserole in individual ramekins for personal portions. You could also layer it in glass baking dishes to showcase the colorful veggies and cheese melting perfectly on top. Another idea is to spoon portions into warmed flour tortillas and eat it fajita-style, turning the casserole into a handheld delight!
Make Ahead and Storage
Storing Leftovers
Leftover fajita chicken casserole keeps beautifully in the refrigerator for up to 3 days. Just cover it tightly with foil or transfer it to an airtight container to preserve its creamy texture and rich flavors.
Freezing
This recipe freezes well, so feel free to prepare it in advance and freeze before baking. Wrap the casserole dish tightly with plastic wrap and foil or use a freezer-safe container. When ready, thaw overnight in the fridge and bake as instructed. This makes meal prep for busy weeks a total breeze!
Reheating
Reheat leftovers in the oven at 350°F until warmed through to keep the rice fluffy and the cheese melty. Microwaving works too for quick meals but can sometimes dry out the dish, so adding a splash of chicken broth or covering loosely can help maintain moisture.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh diced onions and bell peppers work great and even add a bit more crunch. Just sauté them lightly beforehand to soften and bring out their flavors before mixing into the casserole.
What if I don’t have a fajita seasoning packet?
No problem — you can make your own blend using chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. This DIY mix tastes fantastic and allows you to tweak the spice levels to your liking.
Is this recipe gluten-free?
This dish is naturally gluten-free if you ensure that the cream of chicken soup and fajita seasoning are labeled gluten-free. Double-check those labels to be certain, as some processed ingredients may contain gluten.
Can I make this recipe vegetarian?
You can swap the chicken for black beans or a mix of beans and sautéed mushrooms to keep it hearty and protein-packed while giving it a vegetarian twist. Just remember to adjust the broth and seasoning to suit your taste.
How spicy is this casserole?
The casserole carries a mild to moderate heat level thanks to the diced tomatoes with chilies and fajita seasoning. If you’re sensitive to spice, consider draining the tomatoes or reducing the seasoning slightly to keep it milder.
Final Thoughts
There’s something so irresistible about a dish that combines convenience, comfort, and bold flavors all in one, and this Fajita Chicken Casserole Recipe fits that description perfectly. It packs all the best parts of fajitas into a creamy, cheesy casserole that’s easy to make and loved by everyone at the table. I can’t recommend it enough for your next dinner—give it a try, and you might just find your new favorite weeknight dinner tradition!
“`
Print
Fajita Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
This flavorful Fajita Chicken Casserole is a comforting, one-dish meal combining tender shredded chicken, instant rice, savory fajita seasoning, and a cheesy topping. It’s easy to prepare and bakes to perfection with a blend of creamy and zesty ingredients, making it a crowd-pleaser for weeknight dinners or casual gatherings.
Ingredients
Main 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 cup frozen diced onion and bell pepper blend
- 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning
- 1 (8-ounce) shredded Mexican blend cheese (about 2 cups), divided
Instructions
- Prepare the Casserole Dish: Lightly spray a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, combine the shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, diced tomatoes with chilies (undrained), chicken broth, fajita seasoning, and about half of the shredded Mexican blend cheese. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the Casserole: Pour the mixture into the prepared casserole dish and spread it out evenly to ensure consistent cooking throughout.
- First Bake: Cover the casserole dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 35 minutes. This allows the instant rice to cook and the flavors to meld together.
- Final Bake and Cheese Topping: Remove the foil, sprinkle the remaining cheese evenly over the top, and bake uncovered for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
Notes
- Use cooked shredded chicken to save time; rotisserie chicken works great.
- Instant rice cooks faster and makes this recipe quicker and easier.
- Adjust the amount of fajita seasoning to your spice preference.
- Covering the casserole during the first baking stage helps evenly cook the rice and keeps the casserole moist.
- Fresh diced onions and bell peppers can be used instead of frozen if preferred.
- This casserole pairs well with a side of guacamole, sour cream, or a fresh green salad.
