If you’re looking for a warm, bubbly, family-pleasing dinner that practically guarantees empty plates, this Cheesy Chicken Fajita Casserole is the answer! Packed with juicy chicken, vibrant fajita veggies, creamy sauce, and plenty of gooey melted cheese, it’s a craveable twist on classic Tex-Mex flavors—perfect for even your busiest weeknight.
Why You’ll Love This Recipe
- All the Fajita Goodness, None of the Fuss: Everything you love about sizzling fajitas—tender chicken, peppers, onions, punchy spice—is baked into a creamy, no-fuss casserole.
- Effortless Weeknight Wonder: With just a handful of ingredients and minimal prep, you’ll have dinner on the table in under an hour.
- Super Adaptable: Easily tweak the Cheesy Chicken Fajita Casserole to suit your crew’s spice level, cheese preference, or even to use up what’s in the fridge.
- Cheesy Comfort the Whole Family Devours: Melted Mexican blend cheese takes this from tasty to “can I have seconds?” territory every single time!
Ingredients You’ll Need
The beauty of Cheesy Chicken Fajita Casserole is just how simple and dependable the ingredients are. Each one brings a little magic to the final dish, from vibrant color to rich creaminess and irresistible Tex-Mex flavor!
- Shredded cooked chicken: This is the hearty, protein-packed base; use rotisserie or leftovers for ultimate ease!
- Instant rice: It soaks up all the saucy goodness and cooks right in the casserole, making prep a breeze.
- Cream of chicken soup: Adds rich, creamy depth and ties all the flavors together in a luscious sauce.
- Sour cream: A touch of tanginess that makes the sauce extra silky and decadent.
- Frozen diced onion and bell pepper blend: Brings that classic fajita flair and saves you loads of chopping time—choose a colorful mix for visual pop.
- Diced tomatoes with chilies (like Rotel): These add zesty brightness, subtle heat, and juicy pockets of flavor.
- Chicken broth: Ensures everything cooks up perfectly tender and adds another layer of flavor.
- Fajita seasoning packet: Your shortcut to bold, balanced Tex-Mex flavor—no measuring tiny spice jars required.
- Shredded Mexican blend cheese: Melts into ooey-gooey perfection and delivers that craveable cheesy top layer.
Variations
The fun of Cheesy Chicken Fajita Casserole is how endlessly you can customize it—feel free to experiment based on what’s in your fridge, your mood, or your family’s needs!
- Make it Spicy: Add extra jalapeños or swap in pepper jack cheese for more kick.
- Go Lower Carb: Substitute cooked cauliflower rice for the instant rice for a veggie-forward twist.
- Add Beans: A can of black beans or pinto beans blends right in for extra heartiness and fiber.
- Swap Your Protein: Try shredded rotisserie turkey, cooked ground beef, or even sautéed shrimp for a fun twist on the classic.
How to Make Cheesy Chicken Fajita Casserole
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 350°F and give your 9×13-inch casserole dish a light coating of nonstick spray. This simple step ensures easy serving (and even easier cleanup) once your Cheesy Chicken Fajita Casserole is hot and bubbling.
Step 2: Mix the Casserole Filling
Grab a large bowl and combine the 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 your shredded cheese. Stir it all together until every grain of rice is coated and the mixture is evenly combined—this is where the magic starts!
Step 3: Assemble and Bake
Pour your creamy, colorful mixture into the prepared casserole dish and gently spread it out. Cover tightly with aluminum foil to trap in the heat and moisture, then bake for 35 to 45 minutes, or until the rice is tender and everything is deliciously melded together.
Step 4: Cheesy Finish
Carefully remove the foil (watch for steam!), then sprinkle the remaining cheese all over the top. Return the casserole to the oven, uncovered, for just a few more minutes until the cheese is melty and golden. Your kitchen will smell amazing!
Pro Tips for Making Cheesy Chicken Fajita Casserole
- Rice Matters: Always use instant or parboiled rice, as regular long-grain rice won’t soften fully in the casserole and could end up crunchy.
- Skip the Thaw: No need to thaw the frozen pepper and onion blend—just toss it in frozen for a super speedy prep (and it helps everything cook evenly!)
- Cheese It Up: Add your second layer of cheese during the last 5 minutes of baking for melty, picture-perfect cheesy bubbles on top.
- Rest Before Serving: Let your Cheesy Chicken Fajita Casserole rest for 5-10 minutes before scooping; this helps everything set and makes it easier to serve neat portions.
How to Serve Cheesy Chicken Fajita Casserole
Garnishes
This casserole truly shines with a little extra flourish on top! Try a sprinkle of fresh cilantro, sliced green onions, extra diced jalapeños, or a dollop of sour cream. Sliced avocado or a squeeze of lime juice adds a cool, zippy counterpoint to the warm, cheesy layers.
Side Dishes
Cheesy Chicken Fajita Casserole is wonderful on its own, but it pairs beautifully with crisp green salads, simple sautéed corn, black beans, or classic Mexican rice. For an even heartier Tex-Mex feast, serve with warm tortillas or tortilla chips for scooping!
Creative Ways to Present
You can spoon the bubbling casserole straight from the pan for a rustic, cozy vibe, or serve it family-style with all the garnishes on the side. Or, scoop the filling into flour tortillas and bake them as individual enchilada-style rolls—perfect for parties or lunchboxes!
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Chicken Fajita Casserole keeps beautifully! Cover the cooled casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. It makes the most satisfying next-day lunch or quick dinner.
Freezing
This casserole freezes like a dream. Assemble up to the step before adding the topping cheese, wrap well in a double layer of foil, and freeze for up to 2 months. Thaw in the fridge overnight and bake as usual, adding a few extra minutes if needed.
Reheating
To reheat, cover with foil and warm in a 350°F oven until hot and bubbly, about 20-25 minutes. Individual portions heat up beautifully in the microwave—just add a splash of broth if it seems dry and top with extra fresh cheese for that just-baked flavor.
FAQs
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Can I use regular long-grain rice instead of instant rice?
For best results, stick to instant or parboiled rice. Regular rice doesn’t fully soften in the casserole and may stay a bit crunchy, so save time and effort with the instant variety.
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Is there a way to make Cheesy Chicken Fajita Casserole gluten-free?
Definitely! Make sure the cream of chicken soup and fajita seasoning are labeled gluten-free (many brands offer options), and the rest of the ingredients are naturally gluten-free.
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Can I assemble this casserole ahead of time?
Absolutely—just mix everything except the topping cheese, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding the remaining cheese at the end.
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What’s the best way to shred chicken for this recipe?
Poached chicken breasts shred easily with two forks, or save time with store-bought rotisserie chicken—just pull off the meat and chop or shred before adding it to your Cheesy Chicken Fajita Casserole.
Final Thoughts
I hope you fall in love with this Cheesy Chicken Fajita Casserole as much as we have in my kitchen! It’s that rare weeknight recipe that feels cozy and special, but comes together with absolute ease. Gather your family, load up your plates, and savor all the Tex-Mex comfort—one cheesy, delicious bite at a time.
Print
Cheesy Chicken Fajita Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
A hearty and flavorful Chicken Fajita Casserole that combines tender shredded chicken, rice, creamy sauce, and a blend of Tex-Mex flavors all baked to cheesy perfection.
Ingredients
Shredded Chicken:
- 4 cups shredded cooked chicken ((about 2 large breasts))
Base Layer:
- 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 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning (I prefer McCormick)
Cheese Topping:
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Mix Ingredients: In a large bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, sour cream, diced onion and bell pepper blend, diced tomatoes with chilies, chicken broth, and fajita seasoning. Add half of the shredded cheese.
- Bake: Pour the mixture into the prepared dish, cover tightly with foil, and bake for 35 to 45 minutes or until the rice is tender.
- Finish: Remove from the oven, top with the remaining cheese, and return to the oven until the cheese is melted.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 830mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg
