Name: Easy Chicken Fajita Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Tex-Mex
Ingredients: 4 cups shredded cooked chicken; 2 cups uncooked instant rice; 10.5 oz cream of chicken soup; 1 cup sour cream; 1 cup frozen diced onion and bell pepper blend; 10 oz diced tomatoes with chilies, undrained; 1.5 cups chicken broth; 1.12 oz packet fajita seasoning; 8 oz shredded Mexican blend cheese

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There’s nothing quite like the aroma of a warm, cheesy casserole fresh from the oven, filling your kitchen with mouthwatering scents that make your tummy rumble. The vibrant colors of the bell peppers, layered among tender, juicy chicken, and creamy sauce, are both a feast for the eyes and the stomach. As you cut into this Easy Chicken Fajita Casserole, the steam rises invitingly, and you can’t help but imagine those perfect bites melting in your mouth. This dish reminds me of family gatherings where laughter mingles with the deliciousness of a good meal, especially during cozy nights when you just want to curl up with something comforting.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Chicken Fajita Casserole Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Chicken Fajita Casserole

If you’re looking for a delightful way to bring the family together or impress friends at a casual get-together, this casserole is your ticket! It brings together bold Tex-Mex flavors in one easy dish that everyone will adore. Plus, who doesn’t love a recipe that’s both simple to prepare and absolutely scrumptious? You’ll be excited to whip up this Easy Chicken Fajita Casserole Recipe that is sure to bring joy to your table!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 15 minutes of prep, and let your oven do the rest!
Irresistible Flavor: The combination of seasoned chicken, creamy sauce, and zesty bell peppers packs a punch.
Eye-Catching Appeal: The colorful layers make it a visual delight—perfect for serving to guests!
Flexible Serving: Great as a hearty dinner, a potluck dish, or even reheated for lunch.
Diet-Friendly Options: Swap ingredients to fit different diets—make it gluten-free or adjust to your needs.

Ingredients You’ll Need

Shredded Cooked Chicken: About 4 cups. Using rotisserie chicken saves time and adds flavor. Leftover chicken works well, too!
Instant Rice: 2 cups, uncooked. It cooks quickly and pairs perfectly with the other ingredients without getting mushy. If you prefer, use brown rice, but adjust the cooking liquid.
Cream of Chicken Soup: 10.5 oz (1 can). This adds creaminess and is the backbone of the sauce. You can substitute with a homemade version if you’re feeling adventurous.
Sour Cream: 1 cup. Adds a tangy richness that balances the spices beautifully. Greek yogurt works as a great alternative if you want a healthier spin.
Frozen Diced Onion and Bell Pepper Blend: 1 cup. Convenient and flavorful—no chopping required! Fresh veggies can be substituted; just sauté them first for the best texture.
Diced Tomatoes with Chilies: 10 oz (1 can), undrained. This provides moisture and a slight kick; a must-have for authentic flavor. Feel free to use regular diced tomatoes if you prefer a milder dish.
Chicken Broth: 1.5 cups. Enhances moisture and flavor, making the rice absorb that delicious sauce. You can swap it out for vegetable broth if desired.
Fajita Seasoning: 1.12 oz packet (like McCormick brand). This classic blend gives that signature Tex-Mex taste. Homemade seasonings are great too; mix paprika, cumin, and chili powder for a personal touch.
Shredded Mexican Blend Cheese: 8 oz (about 2 cups). This cheesy goodness melts beautifully and ties the dish together. You can use cheddar or Monterey Jack if those are your favorites.

How to Make Easy Chicken Fajita Casserole Recipe

Preheat and Prepare: Start by preheating your oven to 350°F. Grab a trusty 9×13 inch baking dish and lightly spray it with nonstick cooking spray to prevent any sticking. Your dish is ready to hold all those delicious layers!

Mix it Up: In a large mixing bowl, combine 4 cups of shredded cooked chicken, 2 cups of uncooked instant rice, 10.5 oz of cream of chicken soup, 1 cup of sour cream, and 1 cup of the frozen onion and bell pepper blend. Stir it until everything is well combined, creating a creamy, colorful mixture that smells fantastic. Toss in the undrained diced tomatoes with chilies, 1.5 cups chicken broth, and the fajita seasoning packet. Mix once more until every ingredient is evenly distributed.

Spread and Cover: Pour the mixture into the prepared baking dish, spreading it into an even layer to ensure every bite cooks perfectly. Cover the dish tightly with aluminum foil—this keeps the moisture in while it bakes, helping the rice to cook while soaking up all those lovely flavors.

Bake to Perfection: Place your dish in the oven and bake for 35 to 45 minutes. Keep an eye on it; you want the rice tender and mostly absorbed most of the liquid. You can tell it’s ready when the edges are bubbling and everything smells aromatic.

Cheese It Up: Once it’s baked, carefully remove the foil and sprinkle the remaining cheese evenly over the top. It’s the final touch that really makes this casserole shine! Return it to the oven and bake uncovered for an additional 3-5 minutes, or until the cheese melts and bubbles beautifully.

Let it Stand: After pulling it out, let the casserole cool down for about 5 minutes before serving. This allows everything to set, making it easier to scoop out portions without losing that gorgeous cheesy top. Serve with tortilla chips, fresh salsa, slices of avocado, or a sprinkle of fresh cilantro for that extra pop!

Storing & Reheating

For leftovers, store any uneaten casserole in an airtight container at room temperature for up to 2 hours. If you want to keep it longer, refrigerate it for 3-5 days. You can also freeze it for up to 3 months—just make sure to wrap it tightly in foil or use a freezer-safe container. When it’s time to reheat, simply thaw and warm it in a 350°F oven for about 20-25 minutes, covered, until heated through. The texture may change slightly, but refreshing it with a drizzle of sour cream or a sprinkle of fresh toppings can make it feel brand new!

Chef’s Helpful Tips

Avoid overcooking the rice; it should absorb moisture and become tender, not mushy!
Want to add more vegetables? Feel free to mix in some corn, black beans, or even spinach!
Timing is key: if you prep everything in advance, this dish will come together quickly.
Test seasoning; if you’d like a spicier kick, add some jalapeños or a sprinkle of cayenne pepper.
If storing for later, keep toppings like avocado and salsa separate to maintain freshness.

There’s something incredibly satisfying about a dish that brings family and friends together with ease. With this Easy Chicken Fajita Casserole Recipe, you get a delightful combination of convenience, flavor, and comfort that’s hard to beat. Whether it’s a busy weeknight meal or a weekend gathering, you’re bound to come back for seconds (and thirds!). Don’t hesitate to experiment with your favorite mix-ins to make it your own!

Recipe FAQs

Can I substitute quinoa for the rice?

Absolutely! Quinoa is a fantastic substitute for rice and adds a nice nutty flavor. Just make sure to adjust the cooking time slightly, as quinoa may need more liquid and time to cook than instant rice.

Can I make this casserole ahead of time?

Yes, you can! Prepare the entire casserole up to the baking stage, cover it in the fridge, and bake it when you’re ready. This makes it a great option for meal prep!

Can I use fresh chicken instead of cooked?

Of course! If using uncooked chicken, just dice it into small pieces and sauté it with the onions and peppers before adding it to the mixing bowl. This will ensure it’s cooked through and integrates well with the flavors.

Is it possible to make this dish vegetarian?

Definitely! Swap the chicken for black beans or cooked lentils, and use vegetable broth instead of chicken broth. You’ll still have a delicious, hearty casserole that everyone can enjoy!