Chicken Fajita Casserole (2024)

This Chicken Fajita Casserole has amazing flavor and is so easy to make with very few dishes to clean. Chicken, cheese, veggies, rice, and a delectable sauce combine for absolute perfection!

This Chicken Fajita Casserole is like a cozy gathering of your favorite fajita flavors, all snug in a casserole dish. Picture tender chicken, tender rice, vibrant bell peppers and onions, tangy Rotel tomatoes, jazzed up with Tex-Mex spices, and smothered in melty cheese.

It’s a delightful twist on classic chicken fajitas, baked to perfection to encourage family dinners filled with warmth, laughter, and delicious simplicity. This dish is all about bringing the joy of fuss-free, flavorful meals to the table, making it a surefire way to light up faces and fill up tummies. And you’ll have surprisingly few dishes to clean, too!

Ingredient FAQ

Here are a few notes about this recipe to ensure success:

Chicken: This recipe calls for 4 cups of shredded cooked chicken. You can buy a rotisserie chicken to make the process even easier, or you can follow these simple instructions to make the perfect shredded chicken for this recipe. When I have a recipe that calls for shredded cooked chicken on the weekly menu plan, I’ll often make this shredded chicken on Sunday when I’m cooking supper just to give myself a head start on those busy weeknights. Just store the cooked chicken in the fridge in a ziptop bag. You’ll need 2 to 3 boneless skinless chicken breasts. You can also use boneless skinless chicken thighs with this method, but will need 4 or so.

Cream of Chicken Soup: This gives the dish some creaminess and delicious flavor. Choose your favorite brand and variety.

Sour Cream: Nothing special to note here. You can use lower fat and fat free versions, if you are so inclined.

Instant Rice: I sometimes get a little flack for this, but instant rice makes the cook time so much shorter for this recipe. And easier, too! The liquid to rice ratio here is specific to instant rice. And while some folks turn their noses up at it, it’s literally just fully cooked, then dehydrated white rice. Y’all, it’s just dried rice.

Frozen Onions and Peppers: Because of the relatively short cooking time, I’ve opted for frozen bell peppers and onions.I buy it in a blend in a bag with both the peppers and onions together, but you can buy them separately if that’s all you can find. The frozen veggies cook through faster and offer a softer texture than fresh.If you’re feeling adventurous, you can chop your own vegetables and sauté them in a super hot skillet before mixing the casserole together for even more flavor.

Rotel Tomatoes: This recipe also calls for a can of diced tomatoes with chilies, you know the stuff – Rotel.I used the mild version here, but if you like heat – go for your favorite heat level.

Chicken Broth: Broth or stock will work in this case. If you’re concerned with sodium, choose a low sodium version.

Fajita Seasoning: There are tons of fajita seasoning packets out there.Feel free to use your favorite.I’ve tasted a bunch of them, and the McCormick version is my absolute favorite for both fajitas and tacos.It has a smoky flavor that really adds to the dish.Now, don’t go hunting all over town for it – nothing is worth that – but if you can find it, get it.

Shredded Cheese: All good casseroles need some cheese. For this chicken fajita casserole recipe, I chose the shredded Mexican blend cheese. Mild cheddar cheese or another cheddar blend should work as well. Pepper jack cheese would add some extra flavor and a little heat.