Fajita Chicken Casserole Bake

Why You’ll Love This Recipe

I appreciate how simple this casserole is to assemble, especially when I already have cooked chicken on hand. The instant rice cooks right in the dish, soaking up the savory chicken broth and fajita seasoning for bold flavor in every bite. I also like how the creamy ingredients balance the spice from the diced tomatoes with chilies, creating a rich and comforting texture.

I find this recipe perfect for busy weeknights, family gatherings, or meal prep because it makes generous portions and reheats beautifully. The melted cheese on top adds that irresistible finishing touch that makes everyone come back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

960 g shredded cooked chicken breast
380 g instant rice
300 g canned cream of chicken soup
240 g sour cream
130 g frozen diced onion and bell pepper blend
284 g canned diced tomatoes with chilies, undrained
360 ml chicken broth
32 g fajita seasoning mix
225 g shredded Mexican blend cheese

Directions

1. I start by lightly greasing a 33×23 cm casserole dish with nonstick spray to prevent sticking.

2. In a large mixing bowl, I combine the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese. I mix everything thoroughly until well combined.

3. I spread the mixture evenly into the prepared casserole dish, smoothing the top with a spatula so it bakes evenly.

4. I cover the dish tightly with aluminium foil and bake it in a preheated oven at 175°C for 35 minutes.

5. After that, I remove the foil, sprinkle the remaining shredded cheese evenly over the top, and return the casserole to the oven. I bake it uncovered for an additional 10 minutes, until the cheese is melted and bubbling beautifully.

Servings and timing

This recipe makes 8 servings, which I find perfect for a family dinner or for having leftovers the next day.

I usually plan for about 1 hour total time. That includes around 15 minutes of preparation and 45 minutes of baking time.

Variations

I sometimes swap the shredded chicken breast for shredded rotisserie chicken to save time. If I want a bit more heat, I add sliced jalapeños or use a spicy fajita seasoning mix.

For a lighter version, I use reduced-fat sour cream and a lighter cheese blend. I also like adding black beans or corn for extra texture and flavor, especially when I want to stretch the servings a bit further.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I want to reheat a portion, I place it in the microwave and heat it in short intervals, stirring if needed to ensure even warming.

If I am reheating a larger portion, I cover it with foil and warm it in the oven at 175°C until heated through. If the casserole seems slightly dry, I add a small splash of chicken broth before reheating to keep it moist.

FAQs

Can I use regular rice instead of instant rice?

I do not recommend using regular long-grain rice in this exact recipe because the liquid and baking time are designed for instant rice. If I want to use regular rice, I cook it separately first and then reduce the liquid slightly in the casserole mixture.

Can I make this casserole ahead of time?

I often assemble the casserole a few hours in advance and keep it covered in the refrigerator. When I am ready to bake, I let it sit at room temperature for about 20 minutes before placing it in the oven.

Can I freeze this casserole?

I freeze it either before or after baking. I wrap it tightly in foil and store it in a freezer-safe container for up to 3 months. When I am ready to use it, I thaw it overnight in the refrigerator before reheating or baking.

What can I serve with this casserole?

I like serving it with a simple green salad, tortilla chips, or warm flour tortillas. Sometimes I add a side of guacamole or fresh salsa to brighten the flavors.

How do I know when the casserole is done?

I check that the rice is tender and the liquid is fully absorbed after the initial covered baking time. Once the cheese on top is melted and bubbling, I know it is ready to come out of the oven.

Conclusion

I find this Fajita Chicken Casserole Bake to be a dependable, crowd-pleasing meal that delivers bold flavor with minimal effort. It is creamy, cheesy, and packed with comforting ingredients that come together beautifully in one dish. Whenever I need a simple yet satisfying dinner, this is one of my favorite recipes to make.

Print