It's Friday night here in Austin, Texas. The week is done, the first real "cold front" of October has rolled in, and the last thing I want to do is spend hours over a hot stove cooking a complicated meal. This is a job for a one-pan wonder. This Chicken Fajita Casserole is my family's absolute favorite for a cozy, comforting, and ridiculously easy weeknight dinner. It's a "dump-and-bake" dream that takes all the smoky, zesty flavours of a sizzling skillet of fajitas and transforms them into a creamy, cheesy, and satisfying rice casserole.
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My non-negotiable tip: You MUST use Instant Rice (like Minute Rice), not regular uncooked rice. I tested this with standard long-grain rice once, thinking I could outsmart the recipe, and it was a crunchy, undercooked disaster. Instant Rice is par-cooked, so it's specifically designed to absorb the broth and soup in the oven and become perfectly tender.
A Cheesy, One-Pan Weeknight Hero
This recipe is the definition of a shortcut superstar. It uses every smart time-saver in the book-shredded rotisserie chicken, a bag of frozen diced peppers and onions, canned soup, and instant rice-to get a hot, homemade-tasting meal on the table with about 10 minutes of actual prep. The fajita seasoning, can of Rotel, and heaps of melted cheese tie it all together into a dish that everyone will devour.
Why You'll Love This Recipe
- Truly "Dump-and-Bake": This is a one-bowl mix. There is no pre-cooking the rice, no sautéing vegetables. You just mix, dump, and bake.
- No Chopping Required: Using a bag of frozen diced onion and bell pepper blend is the ultimate time-saving hack.
- Creamy & Cheesy: The combination of cream of chicken soup, sour cream, and a full two cups of Mexican blend cheese creates an incredibly rich and gooey casserole.
- All the Fajita Flavour: You get all the smoky, zesty flavour of chicken fajitas from the seasoning packet and the tomatoes with green chilies, all in one comforting dish.
Ingredients
Here's what you'll need for this one-pan wonder. For the full list with precise measurements, see the recipe card at the end of the post!
For the Casserole
- Chicken: 4 cups of shredded cooked chicken. A store-bought rotisserie chicken is my go-to shortcut.
- Rice: 2 cups of uncooked Instant Rice (like Minute Rice). This is essential and cannot be substituted with regular rice.
- Soup: One 10.5-ounce can of condensed cream of chicken soup.
- Sour Cream: 1 cup of full-fat sour cream adds the perfect creamy tang.
- Vegetables: 1 cup of frozen diced onion and bell pepper blend. No need to thaw!
- Tomatoes: One 10-ounce can of diced tomatoes with green chilies (like Rotel), undrained.
- Broth: 1 ½ cups of low-sodium chicken broth.
- Seasoning: One 1.12-ounce packet of fajita seasoning (I prefer McCormick, as the recipe suggests).
- Cheese: One 8-ounce package (2 cups) of shredded Mexican blend cheese, divided.
How to Make Chicken Fajita Casserole
This is almost too easy. You just mix, dump, cover, and bake!
Step 1: Preheat and Prep
First, I preheat my oven to 350°F (175°C). I lightly spray a 9×13-inch casserole dish with nonstick cooking spray.
Step 2: Mix the Casserole Base (The "Dump" Step)
In a very large mixing bowl, I combine the shredded chicken, the uncooked instant rice, the can of cream of chicken soup, the sour cream, the frozen onion and pepper blend, the undrained can of tomatoes with chilies, the chicken broth, and the entire packet of fajita seasoning.
I add about half of the shredded cheese (1 cup) right into the bowl. I stir everything together with a large spatula until it's all well combined.
Step 3: Bake Covered
I pour this mixture into my prepared 9x13 dish and spread it out into an even layer.
Next, I cover the dish tightly with aluminum foil. This is a crucial step! The foil traps all the steam from the broth and soup, which is what cooks the instant rice to fluffy perfection.
I bake the covered casserole for 35 minutes.
Step 4: Add Cheese and Finish Baking
After 35 minutes, I carefully remove the foil. I sprinkle the remaining 1 cup of shredded cheese evenly over the top of the hot casserole.
I return the dish to the oven, uncovered, and bake for another 10 minutes, or just until the cheese is beautifully melted, bubbly, and just beginning to turn golden on the edges. I let it rest for 5-10 minutes before serving.
Common Mistakes to Avoid
- Using Regular Uncooked Rice: I can't say this enough: this recipe will fail if you use standard uncooked rice. It will not cook in the time allotted and will be a crunchy, raw mess. You must use Instant Rice.
- Not Covering Tightly: If you just loosely tent the foil, the steam will escape, and the rice won't cook properly. Crimp the foil tightly around the edges of the dish.
- Draining the Canned Tomatoes: Do not drain the Rotel! The juice from the can is essential for both flavour and providing the correct amount of liquid to cook the rice.
Tips and Tricks for Success
- Rotisserie Chicken Shortcut: This is my #1 tip. A pre-cooked rotisserie chicken makes this a true 10-minute-prep meal.
- Stir Well: Before you pour the mixture into the pan, make sure the rice, soup, and broth are fully combined. You don't want any dry pockets of rice left in the bowl.
- Let it Rest: After you pull the cheesy, bubbly casserole out of the oven, let it rest for 5-10 minutes. This allows the creamy sauce to thicken up slightly and makes it easier to serve.
Variations
This casserole is a fantastic base for customization!
- Make it Spicy: Use a "Hot" can of Rotel, add a 4-ounce can of diced jalapeños, or use a spicy fajita seasoning mix.
- Different Meat: This works beautifully with 1 lb of cooked, crumbled ground beef (seasoned with taco seasoning) or spicy chorizo instead of chicken.
- Add Beans: Fold in 1 can of drained and rinsed black beans or pinto beans along with the other ingredients.
- Crunchy Topping: Serve topped with crushed tortilla chips or Fritos for a great textural crunch.
How to Serve
This is a true one-dish meal that just begs for delicious, cooling toppings.
- Serve scoops of the hot, cheesy casserole directly onto plates.
- I always set out a "toppings bar" with:
- Sour Cream (or plain Greek yogurt)
- Sliced Avocado or Guacamole
- Fresh chopped Cilantro
- Your favourite Salsa or Pico de Gallo
Make Ahead and Storage
This recipe is a meal-prep dream.
- Make Ahead: You can assemble the entire casserole (stop before the final cheese topping) in the baking dish, cover it tightly with foil, and refrigerate it unbaked for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the covered baking time since you're starting from cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This casserole freezes beautifully! You can freeze it baked or unbaked. Wrap the dish tightly in two layers of foil. Thaw overnight in the refrigerator before baking. If baking from frozen, you will need to add at least 30-40 extra minutes to the covered baking time.
- Reheating: Leftovers reheat perfectly in the microwave.
Recipe Notes / What I Learned
This recipe is incredibly forgiving and designed for busy people. The only "rule" is the instant rice. I've made this for potlucks and family dinners, and it's one of the most reliable and most-requested comfort meals in my rotation. It's that perfect, cheesy, savory dish that just makes everyone happy.
Nutrition Snapshot
Estimated Nutrition Per Serving (⅛th of casserole): ~480 calories · 32g protein · 38g carbs · 22g fat (This is an approximation and can vary based on the specific brands of soup, cheese, and chicken used.)
Chicken Fajita Casserole
Equipment
- 9x13-inch casserole dish
- Large bowl
- Aluminum foil
Ingredients
Group: For the Casserole
- 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 (like RoTel), undrained
- 1½ cups chicken broth
- 1 packet (1.12 oz) fajita seasoning
- 1 bag (8 oz) shredded Mexican blend cheese (about 2 cups), divided
Instructions
- Lightly spray a 9×13-inch casserole dish with nonstick cooking spray.
- In a large bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese. Mix thoroughly until fully combined.
- Pour the mixture into the prepared casserole dish and spread it out evenly.
- Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 35 minutes.
- Remove foil, sprinkle the remaining cheese over the top, and return to the oven. Bake uncovered for 10 minutes, until cheese is melted and bubbly.
Nutrition
FAQs
Can I use fresh onions and peppers instead of frozen?
Absolutely! The frozen blend is just a time-saving shortcut. If you have fresh, I would sauté 1 cup of chopped fresh onions and bell peppers in a little oil for 5-7 minutes before adding them to the mixing bowl, just to soften them up a bit.
Can I use regular cooked rice (leftover rice)?
I would not recommend it. The recipe is balanced for instant rice, which absorbs the broth and soup liquid. Adding already-cooked rice would likely result in a very watery/soupy casserole, as the rice wouldn't absorb any more liquid.
Is this recipe gluten-free?
It can easily be made gluten-free! You must use a certified gluten-free condensed soup (many brands offer this) and a gluten-free fajita seasoning packet. (Instant rice is naturally gluten-free, but always check labels).
