It's Tuesday, October 21st, and the fall chaos is in full swing here in Austin. Between work deadlines and getting the kids to their activities, I just don't have the energy for a complicated weeknight dinner. This is when I turn to my ultimate comfort food savior: this Chicken Fajita Casserole. It's right up there with this Loaded Cornbread Casserole on my list of stress-free, crowd-pleasing meals.
It is the definition of a "dump-and-bake" meal. There's no pre-cooking the rice, no sautéing vegetables - you literally just mix everything in one bowl and bake. It has all those smoky, zesty fajita flavors my family loves, but in a warm, cheesy, and incredibly easy casserole form. And if you want to round things out, a side of Crispy Baked Potato Slices or a scoop of Autumn Apple Feta Salad keeps things fresh and balanced without extra work.
Jump to:
Tested in my Austin kitchen: The key to this recipe's "magic" is using Instant Rice, not regular uncooked rice. I tried it with standard long-grain rice once, thinking I could outsmart the recipe, and it was a crunchy, undercooked disaster. Instant Rice (like Minute Rice) is par-cooked, so it's specifically designed to absorb the liquid from the broth and soup and cook to perfect tenderness in the oven.
A Cozy, Cheesy Weeknight Casserole
This is the perfect one-pan meal for a busy autumn evening. It uses every shortcut in the book-shredded rotisserie chicken, frozen diced peppers, canned soup, and instant rice-to deliver a hearty, homemade-tasting meal with about 10 minutes of actual effort. The fajita seasoning, Rotel tomatoes, and two kinds of cheese (oops, a blend!) tie it all together. It's a lifesaver.
Why You'll Love This Recipe
- Truly "Dump-and-Bake": This is a one-bowl mix. No pre-cooking rice, no sautéing, and minimal prep.
- No Chopping Required: Using a bag of frozen diced onion and bell pepper blend is the ultimate weeknight time-saver!
- All the Flavour, None of the Sizzle: You get all the smoky, zesty flavour of chicken fajitas in a creamy, comforting casserole.
- Perfect for Leftovers: It's a fantastic way to use up leftover rotisserie or cooked chicken.
- Incredibly Creamy & Cheesy: The soup, sour cream, and Mexican cheese blend create a rich, gooey, and satisfying meal.
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). Do not use 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 like McCormick).
- 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, and bake!
Step 1: Preheat and Prep
First, preheat your oven to 350°F (177°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
Step 2: Mix the Casserole (The "Dump" Step)
In a very large mixing bowl, add 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.
Add about half of the shredded cheese (1 cup) into the bowl. Stir everything together until it's all well combined.
Step 3: Bake Covered
Pour the mixture into your prepared 9x13 baking dish and spread it out into an even layer.
Cover the dish tightly with aluminum foil. This is a crucial step! The foil traps all the steam, which is what cooks the instant rice to fluffy perfection.
Bake for 35 to 45 minutes. You'll know it's ready when you pull back the foil and the rice is tender.
Step 4: Add Cheese and Finish
Remove the casserole from the oven and take off the foil. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
Return the dish to the oven, uncovered, and bake for another 5-10 minutes, or just until the cheese is beautifully melted and bubbly. Let it rest for a few 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 (like long-grain or jasmine). It has not been par-cooked and will not soften in the 45-minute bake time, resulting in a crunchy, inedible casserole. You must use Instant Rice.
- Not Covering Tightly: If you just loosely tent the foil, all the steam will escape. The instant rice needs that trapped steam and liquid to rehydrate and cook. Crimp the foil tightly around the edges of the dish.
- Draining the Canned Tomatoes: Do not drain the Rotel! The liquid from the can is essential for the flavour and for providing enough moisture to cook the rice.
Tips and Tricks for Success
- Rotisserie Chicken Shortcut: This is my #1 tip for making this a 10-minute prep meal. A pre-cooked rotisserie chicken is your best friend here.
- 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.
- The Fajita Flavour: The signature flavour of fajita seasoning, as explained by culinary sites like Epicurious, typically comes from a smoky-savory blend of cumin, chili powder, and paprika. Using a store-bought packet makes this step foolproof.
- Let it Rest: After you pull the cheesy, bubbly casserole out of the oven, let it rest on the counter for 5-10 minutes. This allows the sauce to thicken slightly and helps the casserole set, making 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 green chilies or jalapeños, or use a spicy fajita seasoning mix.
- Different Meat: This works beautifully with leftover shredded steak or pulled pork instead of chicken.
- Make it "Creamier": If you're a real fiend for creamy casseroles, you can add 4 ounces (half a block) of softened cream cheese (cut into cubes) to the mix before baking.
- 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 toppings.
- Serve scoops of the hot, cheesy casserole directly onto plates.
- I always set out a "toppings bar" with:
- Soured 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 your 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 once forgot the sour cream, and while it was a little less tangy, it was still delicious! It's one of the most reliable and most-requested comfort meals in my house during the fall.
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 Recipe
Equipment
- 9x13-inch baking dish
- Large bowl
- Aluminum foil
Ingredients
Group: Ingredients
- 4 cups shredded Cooked chicken about 2 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 Rotel), undrained
- 1 ½ cups Chicken broth
- 1 1.12-ounce packet Fajita seasoning (I prefer McCormick)
- 1 8-ounce package shredded Mexican blend cheese, divided (about 2 cups)
Instructions
- Preheat your oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large bowl, mix together the chicken, uncooked rice, cream of chicken soup, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese
- Pour the mixture into the prepared baking dish and spread it evenly. Cover tightly with aluminum foil.
- Bake for 35 to 45 minutes, or until the rice is tender.
- Remove from the oven, top with the remaining cheese, and return to the oven until the cheese is melted.
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.
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! Just make sure to use a certified gluten-free condensed soup (many brands offer this), a gluten-free fajita seasoning packet, and serve with GF toppings. (Instant rice is naturally gluten-free).
