Some recipes just feel like home—warm, cheesy, and packed with bold flavors that bring everyone to the table. That’s exactly what you get with this Chicken Fajita Casserole.
It’s everything you love about sizzling fajitas but in a creamy, baked dish that’s easy to throw together on a busy weeknight. No slicing or grilling is required—just mix, bake, and enjoy!
Lately, this casserole has been gaining popularity for all the right reasons. It’s a high-protein, low-effort meal that delivers a restaurant-style Tex-Mex experience with minimal cleanup. Plus, it’s a great way to use up leftover chicken and pantry staples.
The combination of shredded chicken, fajita-seasoned rice, bell peppers, and gooey melted cheese creates a dish that’s both comforting and exciting—with just the right amount of spice. For a refreshing contrast, serve it with a crisp Chinese Chicken Salad, or go all in on comfort food with a side of buttery Cornbread Poppers.
The best part? This dish is super versatile. You can make it ahead, customize the spice level, or even turn it into meal prep portions for the week. One bite, and you’ll see why this casserole is becoming a weeknight favorite.
Why You Will Love This Dish?
- It’s crazy easy: Just mix the ingredients, bake, and you’ve got a full meal with almost no hands-on effort.
- Perfect for meal prep: It reheats beautifully, making it a great option for busy days.
- Big on flavor, low on dishes: Everything bakes in one dish, meaning less cleanup and more time to enjoy your meal.
- Customizable spice level: Prefer it mild? Use regular diced tomatoes instead of Rotel. Want it spicier? Add jalapeños or a dash of hot sauce.
- Kid-approved and crowd-friendly: The creamy, cheesy texture makes it a hit with all ages.
Chicken Fajita Casserole Recipe
Equipment
- Large mixing bowl
- 9×13-inch baking dish
- Measuring cups & spoons
- Mixing spoon or spatula
- Oven
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 1/2 cups chicken broth
- 1 1.12-ounce packet fajita seasoning (I prefer McCormick)
- 1 8-ounce package shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine shredded chicken, instant rice, cream of chicken soup, sour cream, frozen bell peppers, diced tomatoes, chicken broth, and fajita seasoning. Mix well.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Sprinkle shredded Mexican blend cheese over the top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
- Let it rest for 5 minutes before serving.
- Serve hot with your favorite sides.
Nutrition Info:
| Nutrition | Value |
| Calories | 426kcal |
| Carbohydrates | 30g |
| Protein | 29g |
| Fat | 21g |
| Sugar | 3g |
| Sodium | 1031mg |
Next-Level Variations for Chicken Fajita Casserole!
- Swap the Rice for Quinoa or Cauliflower Rice – If you want a protein boost or a low-carb version, use quinoa for a nutty texture or cauliflower rice for a lighter, veggie-packed option. Adjust the broth slightly since these absorb liquid differently.
- Use Smoked Cheese for Extra Depth – Instead of a standard Mexican blend, try smoked gouda or pepper jack for a deeper, smoky flavor that pairs beautifully with the fajita spices.
- Infuse the Chicken with More Flavor – If you have time, marinate the shredded chicken in lime juice, olive oil, and a little extra fajita seasoning before adding it to the casserole. It adds a fresh, citrusy zing that enhances the overall taste.
- Crispy Topping for Texture Lovers – Mix crushed tortilla chips or crispy fried onions with a little melted butter and sprinkle them on top before baking uncovered for the last 10 minutes. It adds a crunchy contrast to the creamy filling.
- Roast the Peppers and Onions First – Instead of using frozen bell peppers and onions, roast fresh slices in the oven with a drizzle of olive oil and seasoning. This intensifies their natural sweetness and gives the casserole a more authentic fajita vibe.
- Make It a Burrito Bake – Spread the mixture into flour tortillas, roll them up, and arrange them seam-side down in the dish. Cover with cheese and bake for a creamy, enchilada-like twist.
- Add a Smoky Kick with Chipotle – Stir in a spoonful of chipotle paste or chopped chipotle peppers in adobo sauce for a smoky, slightly spicy depth that elevates the entire dish.
- Top It Like a Fajita Platter – Serve it straight from the oven with a drizzle of avocado crema, fresh cilantro, and a handful of pickled red onions to make it feel restaurant-worthy.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
