Chicken Fajita Casserole – Cheesy, Creamy, Family Favorite

Chicken Fajita Casserole is the ultimate comfort food mash-up. It brings together the bold flavors of sizzling fajitas and the cozy hug of a cheesy, baked casserole. It’s like Taco Tuesday and Casserole Night had a delicious baby. If your weeknights are anything like mine—busy, chaotic, and loaded with last-minute dinner dilemmas—this dish swoops in like a culinary superhero.

In under an hour, you’ve got a one-pan wonder that’s creamy, cheesy, hearty, and packs just the right amount of Tex-Mex flair. Plus, picky eaters? They’ll go back for seconds. And since it reheats like a dream, it’s perfect for leftovers (hello, lunch win!). If you’re hunting for a quick dinner idea that doesn’t taste like a shortcut, Chicken Fajita Casserole deserves a permanent spot in your meal rotation.

Table of Contents

What is Chicken Fajita Casserole?

Chicken Fajita Casserole is what happens when your favorite fajita flavors meet casserole convenience. Think juicy shredded chicken, tender rice, creamy soup, bold fajita spices, and a glorious blanket of melty cheese—all baked together in a single dish. Traditionally, fajitas are made in a sizzling skillet, but this version skips the stovetop juggling and gets everything done in the oven. It’s like a cozy, baked remix of a Tex-Mex classic.

The dish starts with cooked chicken and rice as the base, mixed with creamy soup, sour cream, peppers, onions, tomatoes, and fajita seasoning. Once everything is stirred together, it’s baked until the rice is fluffy and flavors meld into a bubbly masterpiece. It’s basically your favorite skillet dinner, turned into a no-fuss family casserole.

Reasons to Try Chicken Fajita Casserole

There are tons of reasons to fall in love with Chicken Fajita Casserole, but here’s the shortlist: First off, it’s crazy convenient. You don’t need a pile of pans or fancy ingredients. Got leftover rotisserie chicken? Perfect. Need a crowd-pleasing dinner that doubles as tomorrow’s lunch? This is it. Second, it’s a total flavor bomb. Between the fajita spices, the tangy sour cream, and that cheesy finish—it hits every craving. Third, it’s customizable.

Want to make it spicier? Add jalapeños. Want to make it lower-carb? Swap the rice. Finally, it’s a reliable meal the whole family will actually eat (even the picky ones). It’s cozy, creamy, and has just enough kick to keep things interesting—like if your favorite chicken dish went on vacation to Mexico and came back with stories.

Ingredients Needed to Make Chicken Fajita Casserole

• 4 cups cooked, shredded chicken (about 2 large breasts)
• 2 cups instant rice
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1 cup frozen diced onion and bell pepper blend
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
• 1 ½ cups chicken broth
• 1 packet fajita seasoning (1.12 oz – McCormick is a great choice)
• 1 (8 oz) package shredded Mexican blend cheese (about 2 cups)

Instructions to Make Chicken Fajita Casserole

Ready to bring bold Tex-Mex flavor to your dinner table? Let’s break down the process of making Chicken Fajita Casserole step by step. This guide walks you through every move, from prep to plating, with clear instructions and helpful tips to make sure your casserole turns out creamy, cheesy, and absolutely delicious.

Step 1: Preheat the Oven and Prep the Dish

Start step by step by preheating your oven to 350°F. This is your first move—don’t skip it! Getting the oven hot before you assemble your casserole ensures even baking from the start.

While the oven is heating, grab a 9×13-inch baking dish and lightly spray it with nonstick cooking spray. This simple step keeps the casserole from sticking and saves you from major clean-up later. You could also grease the dish with a little butter if you prefer something more natural.

Need help choosing the best casserole pan? Check out our Top Kitchen Tools for One-Pan Meals to see what we love.

Step 2: Combine Your Ingredients in a Large Mixing Bowl

Next in this step-by-step process, gather your ingredients and a large bowl—you’ll be tossing everything in here to build your flavor base.

Add the following to the bowl:

• 4 cups cooked shredded chicken (rotisserie chicken is a great shortcut!)
• 2 cups instant rice (make sure it’s the quick-cooking kind; regular rice won’t soften properly)
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup frozen diced onion and bell pepper mix
• 1 can Rotel tomatoes with green chilies (undrained)
• 1½ cups chicken broth
• 1 packet fajita seasoning
• 1 cup shredded Mexican blend cheese (save the other cup for the topping)

Use a wooden spoon or spatula to mix everything until well combined. Don’t worry if it looks a little “soupy”—the rice will absorb all that flavorful liquid as it bakes.

Want to adjust for dietary needs? For a lighter version, swap in plain Greek yogurt for sour cream or use low-sodium broth. You can find more ingredient substitutions here.

Step 3: Transfer the Mixture to Your Baking Dish

Once your ingredients are well mixed, pour the whole mixture into your greased baking dish. Use your spoon to spread it out evenly so it bakes uniformly from edge to edge.

Don’t pack it down too firmly—you want the ingredients to remain a little loose so the rice can expand and the cheese can melt into every corner.

Step 4: Cover and Bake

Cover the casserole dish tightly with aluminum foil to lock in moisture. This part is essential to cook the rice all the way through and make the dish creamy and soft.

Slide the dish into your preheated oven and bake for 35 to 45 minutes. You’ll know it’s ready for the next step when the rice is tender and everything is bubbling around the edges.

Looking for other cozy bake-and-cover meals? Don’t miss our Creamy Keto Chicken Alfredo Broccoli Bake for another satisfying, oven-friendly dish.

Step 5: Add the Cheesy Topping

Carefully remove the foil—watch out for steam—and sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.

Return the dish to the oven, uncovered, and bake for another 5 to 10 minutes, just until the cheese is fully melted and slightly golden. This final bake gives your casserole that irresistible cheesy crust that’s basically a dinner time mic drop.

Step 6: Let It Rest Before Serving

This last step by step tip might be the hardest: Let your casserole rest for 5–10 minutes before diving in. It helps the dish set up a bit, making it easier to scoop and ensuring all those delicious flavors have a chance to mingle.

During this time, feel free to prep your sides or toss together a quick salad. If you’re looking for the perfect pairing, this casserole goes great with our One-Pan Chicken with Buttered Noodles or even some warm tortillas for scooping.

What to Serve with Chicken Fajita Casserole

This dish is hearty on its own, but if you’re feeling extra or feeding a crowd, here are some fun sides. A crisp green salad with lime vinaigrette adds a fresh bite that balances the creamy casserole. Tortilla chips or warm flour tortillas are great for scooping—because who doesn’t love an excuse to eat with your hands? Cornbread or a quick skillet of sautéed zucchini also pair really well.

If you’re leaning into the Tex-Mex theme, serve it with black beans, charro beans, or even a scoop of guacamole. Want a light side for a heavier main? A simple cucumber tomato salad or roasted veggies can cool things down a notch. It’s flexible—so mix and match based on what you’ve got in the fridge.

Key Tips for Making Chicken Fajita Casserole

1. Use Instant Rice – This recipe is designed for instant rice. If you sub regular rice, it won’t cook properly and you’ll end up with a crunchy surprise (not in a good way).
2. Shred Ahead – Using pre-cooked chicken (hello, rotisserie) is a huge time-saver. Want to make it from scratch? Try slow cooker lemon herb chicken and use the leftovers.
3. Make It Your Own – Toss in jalapeños for extra heat or swap in Greek yogurt instead of sour cream for a lighter twist.
4. Don’t Skip the Cheese – Half goes in, half goes on top. This creates the creamy texture inside and that ooey-gooey finish on top.
5. Let It Rest – Give it 5–10 minutes to set after baking. It’ll be easier to slice, and the flavors deepen a bit more.

Storage and Reheating Tips Chicken Fajita Casserole

Got leftovers? Lucky you! Let the casserole cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 4 days. For longer storage, freeze in single-serving portions for up to 3 months. When you’re ready to reheat, microwave a serving on medium power for 2–3 minutes, stirring halfway through. If reheating a larger portion, pop it in a 350°F oven, covered with foil, for about 20 minutes or until warmed through. Add a fresh sprinkle of cheese before reheating for bonus flavor. Pro tip: add a splash of chicken broth before microwaving to keep things moist and creamy—not dry and sad.

FAQs

Can I use regular rice instead of instant?
Not recommended—instant rice is key here. Regular rice won’t cook properly in the given time.

Is this dish spicy?
Not really. The Rotel adds a gentle heat, but it’s family-friendly. Want more kick? Add hot sauce or jalapeños.

Can I make this ahead?
Yes! Assemble it up to 24 hours in advance, cover, and refrigerate. Just add 5–10 minutes to the baking time.

Is this casserole gluten-free?
You’ll need to check the labels on your soup and seasoning, but with a few swaps, it can be made gluten-free.

Can I freeze it?
Absolutely. Freeze baked or unbaked—just make sure it’s in a freezer-safe container and tightly sealed.

Final Thoughts

Chicken Fajita Casserole is that rare dish that checks all the boxes: quick, easy, hearty, and downright delicious. Whether you’re feeding a busy family or looking for a no-fuss meal prep star, this casserole delivers comfort with a side of Tex-Mex flavor. And the best part? It’s flexible enough to fit your style. Add more heat, swap proteins, sneak in extra veggies—make it yours. For another warm, satisfying bake, check out our Green Chile Chicken Enchilada Casserole or the ever-popular Easy Chicken Fajita Rice Casserole. Give this one a try and don’t be surprised when it becomes a weekly staple.

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