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This Chicken Fajita Casserole is a cheesy, flavorful, oven-baked dinner loaded with tender chicken, peppers, onions, and Tex-Mex seasoning. An easy, family-friendly weeknight dish!
Why You’ll Love Chicken Fajita Casserole!
Chicken Fajita Casserole has become one of my favorite busy weeknight family dinners because it delivers all the sizzling Tex-Mex flavor of classic chicken fajitas in a warm, cheesy, oven-baked dish.
It’s quick to throw together, comforting, and pairs with just about anything such as rice, tortillas, chips, or even a fresh salad. It’s the perfect blend of easy and delicious, and it never fails to disappear fast at dinnertime.
This Casserole Recipes is baked to perfection and loaded with gooey cheese and juicy chicken! If you love this recipe, make sure to also try Mexican Cornbread Casserole or Mexican Tator Tot Casserole.
Ingredients
- Boneless, Skinless Chicken Breasts – Cut into small bite size pieces. You can also use chicken thighs
- Vegetables – Dice green bell pepper, red bell pepper and yellow onion
- Instant Rice – Tender Rice will cook while the casserole bakes
- Cream of Chicken Soup – Learn how to make Homemade Cream of Chicken Soup
- Salsa – You can use diced tomatoes or Rotel instead of the salsa if you prefer.
- Sour Cream – Added for a creamy texture
- Chicken Broth – If you are out, see Chicken broth substitutes
- Fajita Seasoning – Use packet or make your own Homemade Fajita Seasoning Recipe
- Colby Jack Cheese – We recommend using freshly shredded cheese
- Chopped Cilantro – Optional for topping
Scroll to the recipe card for the full recipe details.
How to Make Chicken Fajita Casserole
Step 1 – Preheat the oven to 350 degrees F and spray a 9X13 casserole dish with non-stick cooking spray.
Step 2 – In a large mixing bowl stir together chicken breasts, bell peppers, onions, instant rice, cream of chicken soup, salsa, sour cream, chicken broth and fajita seasoning until combined. Gently stir in half of the shredded cheese.
Step 3 – Spread the mixture into a 9X13 baking dish.
Step 4 – Cover tightly with foil. Bake for 35-40 minutes until the rice is tender and most of the liquid is absorbed.
Step 5 – Remove the pan from the oven, remove the foil and top with the remaining shredded cheese in an even layer. Cook for 3-5 more minutes until the cheese is melted.
Step 6 – Remove from the oven, let rest for 5 minutes. Top with the chopped cilantro and then it’s ready to serve and enjoy!
Chicken Fajita Casserole
Ingredients
- 2 pound Boneless Skinless Chicken Breasts (cut into small bite size pieces)
- 1 Green Bell Pepper diced
- 1 Red Bell Pepper diced
- 1 Yellow Onion diced
- 2 cups Instant Rice
- 1 can Cream of Chicken Soup 10.5 ounces
- 1 Cup Salsa
- 1 Cup Sour Cream
- ½ cup Chicken Broth
- 1 packet Fajita Seasoning
- 2 cups Colby Jack Cheese shredded
- 2 Tablespoons Chopped Cilantro optional for topping
Instructions
- Preheat the oven to 350 degrees F and spray a 9X13 baking dish with non-stick cooking spray.
- In a large mixing bowl stir together chicken breasts, bell peppers, onions, instant rice, cream of chicken soup, salsa, sour cream, chicken broth and fajita seasoning until combined.
- Gently stir in half of the shredded cheese.
- Spread the mixture into a 9X13 baking dish. Cover tightly with foil.
- Bake for 35-40 minutes until the rice is tender and most of the liquid is absorbed.
- Remove the pan from the oven, remove the foil and top with the remaining shredded cheese.
- Cook for 3-5 more minutes until the cheese is melted.
- Remove from the oven, let rest for 5 minutes.
- Top with the chopped cilantro and then it’s ready to serve and enjoy!
Recipe Notes
- Cooking Vegetables – The peppers and onions are a little crunchy in this recipe and I love it that way but if you prefer softer veggies, sauté them for 3-5 minutes in oil before mixing them in with the other ingredients.
- Cooking Casserole – We cook the casserole covered with foil to prevent the top from burning.
- Rotisserie Chicken – This is a great recipe to use leftover cooked chicken or rotisserie chicken.
- Low Carb – You can substitute the regular white rice with cooked cauliflower rice or serve the casserole over the cauliflower rice.
- Add Beans or Corn – This makes for a heartier casserole.
- Extra Creamy – Add a block of softened cream cheese.
Nutrition Facts
Serving Recommendations
This Chicken Fajita Casserole makes a complete meal. But we love to serve with a side salad, Best Mexican White Cheese Dip Recipe with tortilla chips, Crockpot Refried Beans, Slow Cooker Black Beans and Mexican Rice.
Frequently Asked Questions
Yes! Assemble and refrigerate the casserole up to 24 hours before baking. Make sure to cover with aluminum foil while storing in the fridge.
Store any leftovers in an airtight container for up to 5 days in the refrigerator. Reheat the leftovers in the oven or the microwave until heated through.
Yes! You can freeze this casserole baked or unbaked in a disposable pan or freezer safe container for up to 3 months. Thaw in the fridge when ready to bake.
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If you make this Chicken Fajita Casserole Recipe, please leave us a comment to let us know how it turned out! We love hearing from you!
My kids are obsessed with this recipe.
Sounds delicious. But I have looked at other recipes for chicken fajitas and they cook the chicken first. Do you need to cook the chicken first in this recipe?
Judy – I did not bake the chicken first. It cooks in the casserole when baking. I hope you try it out and let me know what you think!