Can I use fresh vegetables instead of frozen ones?

Yes, you can absolutely use fresh bell peppers and onions. For best results, sauté them briefly in a hot skillet until slightly softened before adding them to the casserole mix. This enhances flavor and ensures even cooking.

What type of chicken works best in this casserole?

Shredded cooked chicken breast or thigh meat both work well. Rotisserie chicken is a convenient shortcut, but you can also poach or bake your own chicken ahead of time.

Can I substitute the instant rice with regular rice?

No, regular rice requires a different liquid-to-cook-time ratio and won’t cook properly in this recipe. Stick with instant rice or use cauliflower rice for a low-carb version.

Chicken Fajita Casserole

Name: Chicken Fajita Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Tex-Mex
Ingredients: 4 cups shredded cooked chicken; 2 cups instant rice; 1 (10.5-ounce) can cream of chicken soup; 1 cup sour cream; 1 cup frozen diced onion and bell pepper blend; 1 (10-ounce) can diced tomatoes with chilies (like Rotel), undrained; 1 ½ cups chicken broth; 1 (1.12-ounce) packet fajita seasoning; 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)

Description

A creamy, cheesy, flavor-packed one-dish meal, this Fajita Chicken Casserole brings all the Tex-Mex magic of chicken fajitas into an easy oven-baked format. Perfect for busy weeknights, meal prep, or feeding a hungry crowd, this beginner-friendly recipe is both comforting and customizable.

Ingredients

Scale

4 cups shredded cooked chicken
2 cups instant rice
1 (10.5-ounce) can cream of chicken soup
1 cup sour cream
1 cup frozen diced onion and bell pepper blend
1 (10-ounce) can diced tomatoes with chilies (like Rotel), undrained
1 ½ cups chicken broth
1 (1.12-ounce) packet fajita seasoning
1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)

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Instructions

Preheat and Prepare the Pan: Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray to ensure easy cleanup.
Mix the Ingredients: In a large mixing bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese. Stir well until all ingredients are evenly distributed.
Assemble the Casserole: Transfer the mixture into the prepared baking dish and spread it evenly using a spatula to ensure consistent cooking.
Bake the Casserole: Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 35 to 45 minutes, or until the rice is fully cooked and tender. You can check doneness by tasting a small spoonful from the center.
Top and Finish: Remove the foil, sprinkle the remaining shredded cheese on top, and return the dish to the oven. Bake uncovered for about 5 to 10 more minutes until the cheese is melted and bubbly.
Let It Rest and Serve: Remove from the oven and allow the casserole to sit for 5 minutes before serving. This helps the dish set and makes it easier to scoop.

Notes

Use rotisserie chicken for convenience, or cook and shred your own chicken in advance. For added flavor, sauté fresh peppers and onions if not using frozen. If you want extra crunch, serve with tortilla chips. Swap instant rice for cauliflower rice to make it low-carb. Pepper jack cheese is a fun alternative if you prefer more spice.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 portion (1/6 of recipe)
Calories: 426
Sugar: 3g
Sodium: 1031mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 29g
Cholesterol: 100mg