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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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 4 cups shredded cooked chicken about 2 large chicken breasts2 cups instant rice1 (10.5 oz) can cream of chicken soup1 cup sour cream1 cup frozen diced onion and bell pepper blend1 (10 oz) can diced tomatoes with chilies (such as Rotel), undrained1½ cups chicken broth1 (1.12 oz) packet fajita seasoning mix (McCormick recommended)1 (8 oz) package shredded Mexican blend cheese (about 2 cups)

Method
 

  1. Preheat oven to 350°F. Lightly grease or spray a 9×13-inch baking dish.
  2. 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.
  3. Pour the mixture into the prepared baking dish and spread it out evenly. Cover tightly with aluminum foil.
  4. Bake for 35 to 45 minutes, or until the rice is tender and cooked through.
  5. 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.
  6. 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.