FAJITA CHICKEN CASSEROLE BAKE

This Fajita Chicken Casserole Bake brings all the sizzling fajita flavors—tender shredded chicken, peppers, tomatoes with chilies, and creamy, cheesy goodness—together in one easy bake. With instant rice right in the mix, it’s a complete meal that feeds a crowd and delivers big Tex-Mex comfort any night of the week.

Why You’ll Love This Recipe

• All-in-one meal: Protein, veggies, and rice in a single pan.
• Weeknight friendly: Simple prep; the oven does the rest.
• Crowd-pleaser: Creamy, cheesy, and just the right fajita kick.
• Flexible heat: Use mild or spicy diced tomatoes with chilies.

Ingredients

• 4 cups shredded cooked chicken (about 3 large breasts)
• 2 cups instant rice
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup frozen diced onion and bell pepper blend
• 1 can (10 oz) diced tomatoes with chilies (undrained)
• 1 1/2 cups chicken broth
• 1 packet (1.12 oz) fajita seasoning
• 1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)

Instructions

1. Prepare the Dish: Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray.
2. Mix the Base: In a large bowl, combine chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion & bell pepper mix, diced tomatoes with chilies (with juice), chicken broth, fajita seasoning, and half of the cheese. Stir to combine.
3. Assemble: Pour into the prepared dish and spread evenly.
4. First Bake: Cover with foil and bake for 35 minutes.
5. Top with Cheese & Finish: Uncover, sprinkle the remaining cheese on top, and bake 10 minutes more, until melted and bubbly.

Chef Tips & Variations

• Spice level: Add sliced jalapeños or a pinch of cayenne with the seasoning.
• Veg boost: Stir in a cup of frozen corn or black beans before baking.
• No instant rice? Use 2 cups cooked long-grain rice and reduce broth to 1/2 cup.
• Toppings: Finish with sliced green onions, diced avocado, cilantro, or a squeeze of lime.

Storage

• Refrigerate: Cool, cover, and chill up to 4 days.
• Freeze: Portion and freeze up to 2 months; thaw overnight in the fridge.
• Reheat: Warm covered at 325°F (165°C) until heated through, or microwave individual portions.

FAQs

Can I use rotisserie chicken?
Absolutely—shred 4 cups and proceed as written.

Will the rice cook in the oven?
Yes—instant rice hydrates as it bakes in the creamy, seasoned liquid.

Fajita Chicken Casserole Bake

Yield: 6–8 servings  ·  Prep Time: 15 minutes  ·  Cook Time: 45 minutes  ·  Total: 1 hour  ·  Calories: ~480 kcal/serving (estimate)

Ingredients

• 4 cups shredded cooked chicken (about 3 large breasts)
• 2 cups instant rice
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup frozen diced onion and bell pepper blend
• 1 can (10 oz) diced tomatoes with chilies (undrained)
• 1 1/2 cups chicken broth
• 1 packet (1.12 oz) fajita seasoning
• 1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)

Directions

1. Preheat oven to 350°F (175°C); grease a 9×13-inch dish.
2. Mix all ingredients except half the cheese; spread in dish.
3. Cover and bake 35 minutes. Uncover, add remaining cheese, and bake 10 minutes until melty and bubbly.

Tip: If edges brown before center is set, tent loosely with foil for the last few minutes.

Made this Fajita Chicken Casserole? Tell me how it turned out and share your favorite toppings in the comments. Don’t forget to save and share—this one’s a weeknight hero!