Description
This Chicken Fajita Casserole with Rice is a creamy, cheesy Tex-Mex comfort food made with tender shredded chicken, instant rice, fajita seasoning, peppers, onions, tomatoes with chilies, and melted Mexican cheese. It’s an easy one-dish dinner that’s perfect for busy weeknights and meal prep.
Ingredients
Scale
- 3 cups cooked shredded chicken, preferably rotisserie chicken
- 2 cups instant white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 ½ cups frozen sliced onions and bell peppers
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 ½ cups chicken broth
- 1 packet (1 oz) fajita seasoning
- 2 cups shredded Mexican blend cheese, divided
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onions and peppers, diced tomatoes with green chilies, chicken broth, fajita seasoning, and 1 cup of the shredded cheese. Stir until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Cover tightly with aluminum foil and bake for 35–45 minutes, or until the rice is tender and has absorbed the liquid.
- Remove the foil and sprinkle the remaining 1 cup of cheese evenly over the top.
- Return to the oven uncovered and bake for another 5–10 minutes, until the cheese is melted and bubbly.
- Let the casserole rest for about 5 minutes before serving.
- Serve with optional toppings such as fresh salsa, avocado, cilantro, jalapeños, or a squeeze of lime.
Notes
- Rotisserie chicken makes preparation especially quick and keeps the casserole tender and flavorful.
- If using fresh peppers and onions instead of frozen, sauté them until softened before adding them to the casserole.
- For a spicier casserole, use spicy diced tomatoes with chilies, pepper jack cheese, fresh jalapeños, or extra fajita seasoning.
- Greek yogurt can be substituted for sour cream.
- For a lower-carb version, replace the instant rice with cauliflower rice, adjusting the liquid as needed.
- Allow the casserole to rest for 5 minutes after baking so it sets slightly before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 serving
- Calories: 753 kcal
- Sugar: 4 g
- Sodium: 1,450 mg
- Fat: 42 g
- Saturated Fat: 19 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 135 mg
Keywords: chicken fajita casserole, chicken fajita casserole with rice, chicken casserole, Tex-Mex casserole, cheesy chicken casserole, easy chicken dinner, rice casserole, fajita chicken, one-dish dinner, family dinner