Easy Fajita Chicken Casserole Bake

Fajita Chicken Casserole

Busy weeknights call for cozy comfort, and this Fajita Chicken Casserole Bake brings all the sizzling fajita flavors to one bubbly, cheesy pan. Tender shredded chicken, creamy sauce, and smoky fajita seasoning mingle with peppers, onions, and rice for a family-friendly dinner that’s both hearty and hassle-free.

Lucy C. Frakes

Fajita Chicken Casserole

Busy weeknights call for cozy comfort, and this Fajita Chicken Casserole Bake brings all the sizzling fajita flavors to one bubbly, cheesy pan. Tender shredded chicken, creamy sauce, and smoky fajita seasoning mingle with peppers, onions, and rice for a hearty, family-friendly dinner.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8 plates

Course: Dinner, Main Dish

Cuisine: Casserole, Mexican-Inspired

Calories: 460

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• ▢ 4 cups (600 g) shredded cooked chicken breast
• ▢ 2 cups (370 g) uncooked instant white rice
• ▢ 1 can (298 g) cream of chicken soup
• ▢ 1 cup (240 g) sour cream
• ▢ 1 cup (140 g) frozen diced onion and bell pepper blend
• ▢ 1 can (284 g) diced tomatoes with chilies, undrained
• ▢ 360 ml chicken broth
• ▢ 1 packet (32 g) fajita seasoning
• ▢ 1 bag (227 g) shredded Mexican-style cheese blend

Equipment

• ▢
  9×13-inch baking dish
• ▢
  mixing bowl
• ▢
  spatula
• ▢
  aluminum foil
• ▢
  oven

Method

 

1. ▢
   Lightly grease a 23×33 cm (9×13-inch) ovenproof dish with nonstick cooking spray. (Optional: line with parchment before spraying.)
2. ▢
   In a large mixing bowl, combine shredded chicken, uncooked rice, cream of chicken soup, sour cream, frozen onion and pepper blend, diced tomatoes with chilies, chicken broth, fajita seasoning, and half the shredded cheese. Mix thoroughly until evenly combined.
3. ▢
   Spread the mixture evenly into the greased baking dish, smoothing the surface with a spatula.
4. ▢
   Cover tightly with foil and bake at 175°C (350°F) for 35 minutes to cook rice and blend flavors.
5. ▢
   Remove foil, sprinkle remaining cheese on top, and bake uncovered for 10 minutes until melted and bubbling.
6. ▢
   Rest 5 minutes before serving. Garnish with cilantro, green onions, or lime if desired.

Nutrition

Calories: 460kcalCarbohydrates: 41gProtein: 26gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 1120mgPotassium: 480mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 9mgCalcium: 220mgIron: 2.3mg

Notes

Pro tips:
Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate; add 5–10 minutes to the covered bake time if starting cold.
Swaps: Use Greek yogurt in place of sour cream for extra protein; swap in brown instant rice and add 5–10 minutes to the covered bake time.
Add-ins: Fold in black beans or corn for more texture; add pickled jalapeños for heat or a dash of smoked paprika for deeper flavor.

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It’s an easy weeknight dinner hero, a one-pan casserole that feels like a celebration of Mexican-inspired comfort food. Layered with melty cheese and a touch of tangy sour cream, every spoonful is satisfying, warm, and perfect for sharing around the table.

Prep Time | Cook Time | Total Time | Servings
10 minutes | 45 minutes | 55 minutes | 8

Ingredients

• 4 cups (approximately 600 g) shredded cooked chicken breast
• 2 cups (370 g) uncooked instant white rice
• 1 can (298 g) cream of chicken soup
• 1 cup (240 g) sour cream
• 1 cup (140 g) frozen diced onion and bell pepper blend
• 1 can (284 g) diced tomatoes with chilies, undrained
• 360 ml chicken broth
• 1 packet (32 g) fajita seasoning
• 1 bag (227 g) shredded Mexican-style cheese blend

Step-by-step instructions

1. Lightly grease a 23×33 cm (9×13-inch) ovenproof dish with nonstick cooking spray. Pro Tip: For easy cleanup, line the dish with parchment before spraying. 
2. In a large mixing bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded Mexican cheese blend; mix thoroughly until evenly incorporated. Pro Tip: Break up any rice clumps so every grain gets coated.
3. Spread the mixture evenly into the greased baking dish, smoothing the surface with a spatula. Pro Tip: Press gently into the corners for even baking.
4. Cover the dish tightly with aluminum foil and bake at 175°C (350°F) for 35 minutes to allow the rice to steam and the flavors to meld.
5. Remove the foil, sprinkle the remaining cheese evenly over the top, and return to the oven; bake uncovered for 10 minutes, until the cheese is melted and bubbling.
6. Rest for 5 minutes before serving to set the casserole for cleaner slices and the best texture. Pro Tip: Garnish with chopped cilantro, sliced green onions, or a squeeze of lime for freshness.

Pro tips

• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate; add 5–10 minutes to the covered bake time if starting cold.
• Swaps: Use Greek yogurt in place of sour cream for extra protein; swap in brown instant rice and add 5–10 minutes to the covered bake time.
• Add-ins: Fold in black beans or corn for more texture; add pickled jalapeños for heat or a dash of smoked paprika for deeper flavor.

Nutrition info

Disclaimer: Nutrition facts are estimated and may vary depending on ingredients and preparation.

Would you try this bake for an easy weeknight dinner or your next family night? Tell us how spicy you’d make it in the comments below.
Know someone who loves cheesy, Mexican-inspired comfort food? Share this post and save it for Taco Tuesday.