Cheesy Chicken Fajita Casserole Recipe is a must-try!
This creamy, cheesy, flavor-packed casserole is everything you love about fajitas—without the fuss! With tender chicken, bold spices, and a kick from tomatoes and peppers, this no-fuss dish is a weeknight dinner hero you’ll make on repeat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baked
- Cuisine: Tex-Mex
Ingredients
4 cups shredded cooked chicken (about 2 large chicken breasts)
2 cups instant rice
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1 cup frozen diced onion and bell pepper blend
1 (10 oz) can diced tomatoes with chilies (such as Rotel), undrained
1½ cups chicken broth
1 (1.12 oz) packet fajita seasoning mix (McCormick recommended)
1 (8 oz) package shredded Mexican blend cheese (about 2 cups)
Instructions
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Preheat oven to 350°F. Lightly grease or spray a 9×13-inch baking dish.
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In a large mixing bowl, combine the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper mix, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese. Stir until fully mixed.
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Pour the mixture into the prepared baking dish and spread it out evenly. Cover tightly with aluminum foil.
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Bake for 35 to 45 minutes, or until the rice is tender and cooked through.
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Remove the foil and sprinkle the remaining cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
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Let sit for a few minutes before serving for easier slicing and serving.
Notes
You can use leftover rotisserie chicken to save time.
If you prefer more heat, opt for hot diced tomatoes with chilies or add jalapeños.
Make it ahead by mixing the casserole and refrigerating before baking—just add 10 extra minutes to the bake time if cold.