Creamy, cheesy, and packed with Tex-Mex flavor—this one-pan chicken fajita casserole is the ultimate busy-weeknight hero. No skillet required, no rice pre-cooking needed!
📋 Recipe Card
👨🍳 Servings: 6–8
⏱ Prep Time: 10 minutes
🔥 Cook Time: 45 minutes
🕒 Total Time: ~55 minutes
🏷️ Tags: Casserole, Tex-Mex, Family Favorite
🍽 Dietary Info: Gluten-Friendly | High-Protein
🛒 Ingredients Checklist
Main Ingredients:
Cooked, shredded chicken (about 4 cups or 3 large breasts)
Uncooked instant rice
Cream of chicken soup
Sour cream
Frozen diced onion & bell pepper mix
Diced tomatoes with chilies (undrained)
Chicken broth
Fajita seasoning packet
Shredded Mexican blend cheese
👩🍳 Instructions
Preheat & Prep Dish
Preheat oven to 350°F (175°C).
Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Mix the Filling
In a large bowl, stir together chicken, instant rice, cream of chicken soup, sour cream, frozen veggies, diced tomatoes (with juice), chicken broth, fajita seasoning, and 1 cup of the shredded cheese.
Assemble & Bake
Pour the mixture into the prepared dish and spread evenly.
Cover tightly with aluminum foil and bake for 35 minutes.
Top with Cheese
Remove foil, sprinkle the remaining 1 cup of cheese evenly over the top.
Bake uncovered for an additional 10 minutes, or until golden and bubbly.
Cool & Serve
Let sit for 5–10 minutes before serving to allow the casserole to set.
💡 Notes & Tips
Time-saver tip: Use rotisserie chicken or pre-shredded chicken from meal prep.
Instant rice only! Regular rice won’t cook through in time—instant is key.
Letting it rest before serving helps the casserole hold its shape.
Garnish with chopped cilantro, sliced avocado, or a dollop of salsa if desired.
🌶️ The Easiest Way to Do Fajita Night
This isn’t your average casserole—it’s got all the bold, savory flavor of sizzling fajitas baked into a creamy, cheesy rice dish you don’t have to babysit. Everything mixes together in one bowl and bakes in one dish. It’s fast, comforting, and full of Tex-Mex flair.
Perfect for families, leftovers, and anyone who likes dinners that practically make themselves.
📸 Step-by-Step Casserole Guide
1. Mix the Good Stuff
Dump everything—yes, everything—into one big bowl. Stir well so the rice gets evenly coated.
Tip: Don’t drain the tomatoes—the liquid helps cook the rice!
2. Bake Covered First
Foil traps steam and allows the rice to cook without drying out the top.
Pro Tip: Want even cheesier flavor? Mix in extra cheese before baking.
3. Cheese it Up & Finish Uncovered
Add that final layer of cheese and let it melt and bubble to golden perfection.
4. Let It Rest
It may be tempting to dig in immediately, but a quick rest makes scooping easier and the texture even better.
🧂 Ingredient Tips & Swaps
Chicken:
Rotisserie chicken, poached breasts, or slow cooker shredded chicken all work great.
Rice:
Must be instant rice (aka quick-cooking rice) to cook properly in the oven.
Brown instant rice can work, but extend the bake time slightly.
Veggies:
Frozen pepper and onion blends make prep fast.
Sub in fresh diced peppers/onions if you prefer.
Soup & Sour Cream:
Swap with cream of mushroom or cream of celery if needed.
Greek yogurt can sub in for sour cream in a pinch.
Cheese:
Mexican blend = cheddar, Monterey Jack, and more.
Use all cheddar or pepper jack for variation.
🔄 Variations & Serving Suggestions
Add-ins:
A drained can of black beans
Sliced black olives
Extra green chilies or jalapeños for heat
Toppings to Try:
Diced avocado
Sour cream or plain yogurt
Chopped cilantro or scallions
Crushed tortilla chips for crunch
Serve With:
A side salad with lime vinaigrette
Roasted corn or grilled veggies
Warm tortillas or tortilla chips
🧊 Storage & Make-Ahead Tips
Storage:
Cover and refrigerate for up to 4 days.
Freezer-Friendly:
Freeze tightly wrapped portions for up to 2 months. Thaw overnight before reheating.
Reheating:
Oven: 350°F covered for 15–20 minutes
Microwave: 2–3 minutes per portion, stirring halfway
Add a splash of broth if needed to rehydrate
Make-Ahead:
Assemble the casserole up to 24 hours ahead, store covered in the fridge, and bake when ready.
🧾 Nutrition (Per Serving – Based on 8)
Calories: ~430 kcal
Protein: ~28g
Fat: ~20g
Carbs: ~30g
Fiber: ~2g
Allergens: Contains dairy, possible gluten (check soup packet and rice)
❓ FAQ
Q: Can I use regular rice instead of instant?
A: Not recommended unless pre-cooked. Instant rice is required to cook fully in the oven.
Q: Can I make this vegetarian?
A: Yes! Use a plant-based protein (like black beans or veggie crumbles) and veggie broth.
Q: Can I halve the recipe?
A: Absolutely—just use an 8×8 or 9×9 dish and reduce bake time slightly.
Q: What’s the best way to spice it up?
A: Add a dash of cayenne or use spicy diced tomatoes with chilies.
💬 One Casserole. Endless Praise.
This cheesy chicken fajita casserole always gets rave reviews—and not just because it’s easy. It’s full of zesty flavor, creamy texture, and melty cheese. If you’re looking for a foolproof weeknight winner, this is it.
📣 Let’s Taco ‘Bout It
Did you try this recipe? Tag @YourBlogHandle with your cheesy creations or leave a comment below. Got a favorite add-in or topping? I’d love to hear how you make it your own! 🌮🧀
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