Easy Chicken Fajita Casserole (One-Pan Mexican Fiesta!)

This Easy Chicken Fajita Casserole is a one-pan wonder that brings all the delicious flavors of chicken fajitas to a comforting and convenient casserole! It’s packed with shredded chicken, rice, a creamy sauce, onions, bell peppers, and a blend of zesty fajita spices, all topped with melted Mexican cheese. I love how this recipe is perfect for busy weeknights, potlucks, or any time you’re craving a flavorful and satisfying Mexican-inspired meal.

Why You’ll Love This Chicken Fajita Casserole

• One-Pan Meal: Everything cooks together in one baking dish, making cleanup a breeze.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Flavorful: The combination of chicken, vegetables, fajita seasoning, and cheese creates a delicious and satisfying casserole.
• Crowd-Pleaser: This casserole is always a hit with family and friends.
• Make-Ahead Friendly: You can assemble the casserole ahead of time and bake it just before serving.

Ingredients for Chicken Fajita Casserole

Here’s what you’ll need to make this easy casserole. The full list with measurements is in the recipe card below.

Main Ingredients

• Shredded cooked chicken (Meat)
• Instant rice (Grain)
• Cream of chicken soup (Soup Base)
• Sour cream (Dairy)
• Frozen diced onion and bell pepper blend (Vegetable)
• Diced tomatoes with chilies (like Rotel), undrained (Canned Vegetable)
• Chicken broth (Liquid)
• Fajita seasoning (Spice Blend)
• Shredded Mexican blend cheese (Dairy)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Chicken Fajita Casserole as is, but here are a few ideas for variations:

• Use Different Protein: Try using cooked ground beef, shredded pork, or steak instead of chicken.
• Add Beans: Stir in some black beans or pinto beans for added protein and fiber.
• Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the mixture.
• Different Cheese: Use cheddar, Monterey Jack, or pepper jack cheese instead of the Mexican blend.
• Add Corn: Stir in some frozen corn kernels for added sweetness and texture.

How to Make Chicken Fajita Casserole

Let me show you how easy it is to make this Easy Chicken Fajita Casserole:

Preheat Oven and Prepare Baking Dish

1. First, I preheat my oven to 350°F (175°C).
2. I lightly spray a 9×13 inch baking dish with nonstick cooking spray.

Combine Ingredients

1. In a large bowl, I stir together the shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and about half of the shredded Mexican blend cheese.

Pour into Dish and Bake

1. I pour the mixture into the prepared baking dish and spread it evenly.
2. I wrap the dish tightly in aluminum foil.
3. I bake for 35 to 45 minutes, or until the rice is tender.

Add Cheese and Melt

1. I remove the casserole from the oven and carefully remove the foil.
2. I top with the remaining cheese.
3. I return the casserole to the oven, uncovered, and bake just until the cheese is melted and bubbly.

Tips and Tricks for the BEST Fajita Casserole

Here are my secrets for making this casserole truly amazing:

• Use Rotisserie Chicken: Rotisserie chicken is a great time-saver and adds a lot of flavor to the casserole.
• Don’t Overcook the Rice: The rice should be tender but not mushy.
• Use Undrained Tomatoes: The liquid from the canned tomatoes adds flavor and moisture to the casserole.
• Adjust Seasoning: Taste the mixture before baking and adjust the seasonings to your liking.

How to Serve

This Chicken Fajita Casserole is a complete meal on its own, but here are a few serving suggestions:

• Toppings: Serve with your favorite fajita toppings, such as salsa, guacamole, sour cream, shredded lettuce, and chopped cilantro.
• Tortillas: Serve with warm tortillas for making fajita wraps.
• Side Salad: A simple green salad or a Mexican-inspired salad would complement the casserole nicely.

Make Ahead and Storage

You can assemble the casserole (without the final cheese topping) ahead of time and store it, covered, in the refrigerator for up to 24 hours. Add the cheese and bake just before serving. Leftover casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs about Chicken Fajita Casserole

• Can I use a different type of rice?
  • Instant rice is recommended for this recipe because it cooks quickly. If you use regular rice, you’ll need to adjust the cooking time and liquid amount.
• Can I make this without the cream of chicken soup?
  • You can substitute the cream of chicken soup with cream of mushroom soup or a homemade cream sauce.
• Can I freeze this casserole?
  • Yes, you can freeze this casserole before it is baked

Enjoy this Easy Chicken Fajita Casserole! It’s a flavorful, comforting, and convenient meal that’s perfect for any night of the week.

Chicken Fajita Casserole

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6-8 1x
• Category: Main Course, Casserole
• Cuisine: Mexican-Inspired, American

Print Recipe

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Description

This easy Chicken Fajita Casserole combines all the flavors of classic chicken fajitas in a convenient and comforting one-dish meal. Shredded chicken, rice, vegetables, and a creamy sauce are baked together for a flavorful and satisfying casserole.

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Ingredients

Scale 1x2x3x

• 4 cups shredded cooked chicken (about 2 large breasts or a rotisserie chicken)
• 2 cups uncooked instant rice
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1 cup frozen diced onion and bell pepper blend (Fajita blend, if available)
• 1 (10-ounce) can diced tomatoes with chilies (such as Ro-Tel), undrained
• 1 1/2 cups chicken broth
• 1 (1.12-ounce) packet fajita seasoning (such as McCormick)
• 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided

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Instructions

• Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
• Combine 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, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded Mexican blend cheese (about 1 cup). Stir well to combine all ingredients thoroughly.
• Transfer to Baking Dish: Pour the chicken and rice mixture into the prepared baking dish and spread it evenly.
• Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake for 35 to 45 minutes, or until the rice is tender and the liquid is mostly absorbed.
• Add Cheese and Melt: Remove the casserole from the oven. Remove the foil. Sprinkle the remaining shredded cheese evenly over the top of the casserole.
• Return to Oven: Return the uncovered casserole to the oven and bake for a few more minutes, just until the cheese is melted and bubbly. You can also broil for 1-2 minutes to brown the cheese, but watch carefully to avoid burning.
• Serve

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Notes

• Cooked Chicken: You can use leftover cooked chicken, rotisserie chicken, or quickly poach or bake chicken breasts for this recipe.
• Instant Rice: This recipe uses uncooked instant rice. Do not use regular long-grain rice, as it will not cook properly in the casserole.
• Onion and Bell Pepper Blend: You can use fresh diced onion and bell pepper instead of frozen, if preferred. Sauté them lightly in a skillet before adding them to the casserole.
• Spice Level: Adjust the amount of fajita seasoning to your preference. You can also add a pinch of red pepper flakes for extra heat.
• Serving Suggestions: Serve this casserole with your favorite fajita toppings, such as salsa, guacamole, sour cream, shredded lettuce, and chopped cilantro.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.