This Chicken Fajita Casserole brings the sizzling flavors of a Tex-Mex skillet straight to your oven, layering tender chicken, smoky peppers, and melty cheese in a one-pan masterpiece. Inspired by the bold street food of Mexico, this dish takes fajitas from the griddle to the casserole dish for a hands-off, flavor-packed meal.
Pair it with a crisp Chicken Salad for a refreshing contrast to the creamy, spiced layers, or round out your meal with a Chinese Chicken Salad for a smoky-sweet pairing. The Mediterranean brightness of the salad balances the casserole’s richness, while the drink’s caramel notes bring out the roasted flavors of the peppers and chicken.
A chef’s trick? Broil the top layer of cheese for a golden, bubbly crust that mimics the slightly crispy edges of traditional fajitas. This dish works beautifully with pre-marinated chicken for an easy weeknight dinner, and leftovers are even better the next day.
What I Didn’t Expect About This Recipe?
- It’s a meal-prep dream. The flavors meld overnight, making the next day’s serving even more irresistible. If you love leftovers, this one’s for you.
- It transforms with toppings. Avocado slices, a dollop of sour cream, or a drizzle of hot sauce give it a fresh twist every time.
- The Mediterranean pairing is unbeatable. The bright crunch of Greek Zucchini Salad cuts through the richness, keeping every bite balanced.
- Whiskey and Coke? Who knew? The smoky-sweet notes of the cocktail make the casserole’s bold flavors even deeper and more complex.
- Weight-loss-friendly without sacrificing comfort. Swap in Greek yogurt for sour cream and use lean chicken breast for a lighter yet just-as-indulgent experience.
Chicken Fajita Casserole Recipe
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Aluminum foil
- Oven mitts
- Nonstick cooking spray
Ingredients
- 1 cup sour cream
- 4 cups shredded cooked chicken
- 1 package shredded Mexican blend cheese
- 1½ cups chicken broth
- 1 can of diced tomatoes with chilies (like Rotel), undrained
- 2 cups instant rice
- 1 packet fajita seasoning
- 1 cup frozen diced onion and bell pepper blend
- 1 can of cream of chicken soup
Instructions
- Set the oven to 350°F and coat a 9×13-inch baking dish lightly with nonstick spray.
- In a large bowl, mix the chicken, uncooked rice, cream of chicken soup, sour cream, diced onion, bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and half the cheese until well combined.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, or until the rice is tender.
- Once done, remove the foil, sprinkle the remaining cheese on top, and return to the oven just long enough for the cheese to melt.
Notes
- Sauté the onions and bell peppers before mixing for an extra depth of flavor.
- A great shortcut that adds extra seasoning and saves prep time.
- Add sliced jalapeños or a pinch of cayenne for more heat.
- If using brown rice, increase the baking time and add more broth to ensure proper cooking.
| Nutrition | Value |
| Calories | 753kcal |
| Carbohydrates | 56g |
| Fibre | 3g |
| Fat | 42g |
| Protein | 38g |
| Cholesterol | 129g |
Variations To Help You Customise This Dish!
- Make It Low-Carb – Swap the rice for riced cauliflower or omit it entirely for a keto-friendly version.
- Add More Protein – Mix in black beans or cooked chorizo for an extra protein boost.
- Cheese Lover’s Dream – Try a mix of cheeses like Monterey Jack, pepper jack, or smoked gouda for deeper flavor.
- Veggie-Packed – Add mushrooms, zucchini, or spinach to increase the nutritional value.
- Creamier Texture – Stir in a bit of cream cheese or heavy cream for an ultra-rich consistency.
- Crunchy Topping – Finish with crushed tortilla chips or crispy fried onions before serving for added texture.
