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There’s something truly comforting about a warm, flavorful casserole, and this Chicken Fajita Casserole delivers all that and more. It’s a delightful blend of tender shredded chicken, fluffy rice, vibrant peppers and onions, all brought together with a zesty fajita seasoning and melty cheese. This dish is a weeknight hero, offering a hug in a bowl that’s both satisfying and incredibly easy to prepare.
I love how this recipe comes together with minimal fuss, making it perfect for busy evenings when you crave a home-cooked meal without the stress. It’s also a fantastic option for making ahead, meaning you can have a delicious dinner ready to go with just a little bit of planning. The flavors are bright and familiar, making it a crowd-pleaser for the whole family.
Why I Love This Recipe
This Chicken Fajita Casserole is a lifesaver for my busy week. Here’s why it’s my go-to:
- Effortless Weeknights: It’s ready in about an hour. This makes busy schedules so much easier.
- Flavor-Packed: The zesty fajita seasoning and cheesy goodness deliver amazing taste. Every bite is delicious.
- Make-Ahead Magic: You can assemble it ahead of time. This takes the stress out of dinner.
- Crowd-Pleaser: It’s a comforting dish everyone loves. Kids and adults adore it.
- Versatile: You can easily adapt it. Use your favorite veggies or add a spicier kick.
The magic of this Chicken Fajita Casserole lies in its simple yet incredibly satisfying combination of pantry staples and fresh flavors. It’s a dish that truly comes together with ease, promising a comforting and delicious meal without a lot of fuss.
- Shredded Cooked Chicken: This is the hearty protein base. It makes this casserole so satisfying.
- Instant Rice: It provides a quick-cooking grain. This grain absorbs all the delicious flavors beautifully.
- Cream of Chicken Soup & Sour Cream: These create a creamy sauce. It holds everything together perfectly.
- Frozen Diced Onion and Bell Pepper Blend: This offers a convenient way to add classic fajita vegetables. It also adds vibrant color.
- Diced Tomatoes with Chilies: These add a touch of acidity. They bring a gentle warmth from the chilies.
- Chicken Broth: This is essential for cooking the rice. It also adds depth of flavor to the dish.
- Fajita Seasoning: This is the star spice blend. It infuses the entire dish with that signature Tex-Mex taste.
- Shredded Mexican Blend Cheese: This melts into gooey perfection. It adds richness and that irresistible cheesy pull.
Substitutions and Tips:
For a spicier kick, swap the regular diced tomatoes with chilies for a can of diced tomatoes with jalapeños. If you prefer making your own seasoning blend, a mix of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne works wonderfully. For extra creaminess, a softened block of cream cheese can be stirred in with the other wet ingredients. If you don’t have frozen peppers and onions, feel free to sauté fresh ones until tender before adding them to the mix. Exact quantities are in the recipe card below!
How to Make Chicken Fajita Casserole
Let’s get cooking! This easy casserole recipe is a breeze to make. You’ll find creating this Tex-Mex delight is simpler than you think.
Step 1: Preheat and Prepare
Start by preheating your oven. Set it to 350°F (175°C). Lightly spray a 9×13 inch baking dish. This stops the casserole from sticking.
Step 2: Sauté Fresh Vegetables (Optional)
If you’re using fresh chicken, bell peppers, and onions, let’s sauté them. Heat a tablespoon of olive oil. Use an oven-proof skillet or large pan. Cook this over medium-high heat. Cook the chicken until it’s done. Remove the chicken and keep it warm. Add your sliced onions and bell peppers. Sauté them until they are tender. This adds great flavor.
Step 3: Combine Ingredients
Now, let’s gather everything. In a large bowl, gently stir together the shredded cooked chicken. Add the uncooked instant rice. Mix in the cream of chicken soup and sour cream. Then add the frozen diced onion and bell pepper blend. Or use your sautéed fresh vegetables. Add the undrained diced tomatoes with chilies. Pour in the chicken broth. Add the fajita seasoning packet next. Stir in about half of the shredded Mexican blend cheese. If you like extra creaminess, add softened cream cheese. Stir until everything is well combined.
Step 4: Assemble the Casserole
Time to put it all together. Pour the combined mixture into your prepared baking dish. Spread it out evenly. Make sure it fills the dish nicely.
Step 5: First Bake
Cover the baking dish tightly with aluminum foil. This traps the steam. Bake in the preheated oven for 35 to 45 minutes. You want the rice to be tender. Most of the liquid should also be absorbed.
Step 6: Add More Cheese
Carefully remove the aluminum foil. Now, sprinkle the remaining 1 cup of shredded Mexican blend cheese. Distribute it evenly over the top of the casserole.
Step 7: Final Bake
Return the dish to the oven. This time, bake it uncovered. Bake for just another 5-10 minutes. You’re looking for the cheese to be fully melted. It should be bubbly. A little golden brown is perfect.
Step 8: Garnish and Serve
Time to finish your creation! Garnish your delicious Chicken Fajita Casserole with fresh chopped cilantro. This adds a lovely freshness. Serve it immediately. Enjoy this comforting, flavorful Mexican-inspired meal.
Leftover delicious Chicken Fajita Casserole stores well. Keep it in an airtight container. Refrigerate for up to 3-4 days. For longer keeping, freeze portions. Use freezer-safe containers or bags. This keeps it good for 2-3 months. Thaw it overnight in the fridge. Reheat gently in the microwave. You can also use your oven. Heat it at 350°F until warm.
Tips for Success
- Ensure your chicken is fully cooked. Shred it well before mixing.
- Don’t overcook the rice. Instant rice cooks very quickly.
- Soften cream cheese if using it. This avoids lumps.
- Taste and adjust seasoning before baking. This ensures great flavor.
- Let the casserole rest. A few minutes after baking helps it set.
- Use a quality fajita seasoning. It makes all the difference.
Kitchen Tools You’ll Need
- A 9×13 inch baking dish is essential.
- You’ll need a large mixing bowl.
- Gather your measuring cups and spoons.
- A spatula or large spoon is helpful.
- Aluminum foil is necessary for the bake.
- An oven-proof skillet is optional. Use this if sautéing fresh ingredients.
Serving Suggestions
- Serve your Chicken Fajita Casserole with a dollop of sour cream. Greek yogurt makes a great lighter option.
- Top each serving with creamy avocado slices. Guacamole is also a fantastic choice.
- A side of seasoned black beans works well. Refried beans also complement these flavors nicely.
- Offer a crisp green salad for a refreshing contrast to the rich casserole.
- Garnish with extra fresh cilantro. A squeeze of lime juice adds brightness.
Frequently Asked Questions
Can I use pre-cooked rice instead of instant rice in this Chicken Fajita Casserole?
Yes, you can use pre-cooked or leftover rice. If using pre-cooked rice, you might want to reduce the amount of chicken broth slightly. This is because the rice won’t absorb as much liquid. You may also need to adjust the baking time, as the rice is already cooked.
How can I make this Chicken Fajita Casserole spicier?
To add more heat to your Chicken Fajita Casserole, use diced tomatoes with jalapeños. This is a great swap for regular diced tomatoes with chilies. Alternatively, add a pinch of cayenne pepper. A dash of your favorite hot sauce works well too. Just stir it into the mixture before baking.
Can I assemble this Chicken Fajita Casserole ahead of time?
Absolutely! This makes a great make-ahead meal. Assemble all ingredients as directed. Cover your dish tightly. Then, refrigerate it for up to 24 hours. When you are ready to bake, add an extra 5-10 minutes. This ensures it heats through properly.
What if I don’t have fajita seasoning?
No problem at all! You can easily make your own fajita seasoning blend. A good starting point is to combine 1 tablespoon chili powder. Add 1 teaspoon cumin, 1 teaspoon paprika, and 1/2 teaspoon each of garlic powder and onion powder. A pinch of salt and pepper helps too. Adjust these to your taste preferences.
Print
Chicken Fajita Casserole
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Total Time: 1 hour – 1 hour 10 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
A flavorful and easy Chicken Fajita Casserole that combines shredded chicken, rice, vegetables, and cheese for a comforting meal.
Ingredients
- 4 cups shredded cooked chicken (about 2 large breasts)
- 2 cups instant rice (uncooked)
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend (or 1 medium onion sliced and 2 medium bell peppers sliced)
- 1 (10-ounce) can diced tomatoes with chilies (undrained, like Rotel)
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning (or 1 recipe homemade fajita seasoning)
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided
- 1 tablespoon olive oil (if sauteing fresh vegetables/chicken)
- 4 ounces cream cheese, softened (optional, for extra creaminess)
- Fresh chopped cilantro, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- If using fresh chicken, bell peppers, and onion: In an oven-proof skillet or large pan, heat olive oil over medium-high heat. Cook chicken until done, remove and keep warm. Add sliced onions and bell peppers and sauté until desired tenderness is reached.
- In a large bowl, stir together the shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend (or sautéed fresh vegetables), diced tomatoes with chilies (undrained), chicken broth, fajita seasoning packet, and about half (1 cup) of the shredded Mexican blend cheese. If using, also add softened cream cheese and stir until combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Wrap the dish tightly in aluminum foil. Bake for 35 to 45 minutes, or until the rice is tender and most of the liquid is absorbed.
- Remove from the oven, unwrap, and sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top.
- Return to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh chopped cilantro, if desired, and serve immediately.
Notes
- For a spicier casserole, use diced tomatoes with jalapeños or add a pinch of cayenne pepper to the seasoning.
- If you don’t have instant rice, you can use pre-cooked rice. Adjust the baking time accordingly.
- Ensure the cream cheese is fully softened to avoid lumps in the casserole.
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.
