Chicken Fajita Casserole Recipe
This Chicken Fajita Casserole is a bold and creamy one-dish meal packed with tender chicken, zesty fajita seasoning, vibrant bell peppers, and melty cheese. The flavors meld beautifully as everything bakes together, creating a comforting, Tex-Mex-inspired dish that’s easy to prepare and perfect for weeknight dinners.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Aluminum foil
- Oven mitts
- Nonstick cooking spray
Ingredients
- 1 cup sour cream
- 4 cups shredded cooked chicken
- 1 package shredded Mexican blend cheese
- 1½ cups chicken broth
- 1 can of diced tomatoes with chilies (like Rotel), undrained
- 2 cups instant rice
- 1 packet fajita seasoning
- 1 cup frozen diced onion and bell pepper blend
- 1 can of cream of chicken soup
Instructions
- Set the oven to 350°F and coat a 9×13-inch baking dish lightly with nonstick spray.
- In a large bowl, mix the chicken, uncooked rice, cream of chicken soup, sour cream, diced onion, bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and half the cheese until well combined.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, or until the rice is tender.
- Once done, remove the foil, sprinkle the remaining cheese on top, and return to the oven just long enough for the cheese to melt.
Notes
- Sauté the onions and bell peppers before mixing for an extra depth of flavor.
- A great shortcut that adds extra seasoning and saves prep time.
- Add sliced jalapeños or a pinch of cayenne for more heat.
- If using brown rice, increase the baking time and add more broth to ensure proper cooking.