Description

This Cheesy Chicken Fajita Casserole is a hearty and comforting one-dish meal featuring tender shredded chicken, flavorful fajita seasoning, and a melty blend of Mexican cheeses. With simple pantry ingredients like instant rice, cream of chicken soup, and diced tomatoes with chilies, it comes together quickly and bakes to perfection in under an hour. Ideal for a busy weeknight dinner, this casserole offers all the vibrant flavors of fajitas in a creamy, cheesy casserole form.

Ingredients

Scale

Protein & Dairy

4 cups shredded cooked chicken (about 2 large breasts)
1 cup sour cream
1 (8-ounce) package shredded Mexican blend cheese (about 2 cups), divided

Grains & Canned Goods

2 cups instant rice
1 (10.5-ounce) can cream of chicken soup
1 (10-ounce) can diced tomatoes with chilies (like Rotel), undrained

Vegetables & Seasonings

1 cup frozen diced onion and bell pepper blend
1 (1.12-ounce) packet fajita seasoning

Liquids

1 1/2 cups chicken broth

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to ensure the casserole doesn’t stick.
Combine Ingredients: In a large mixing bowl, combine the shredded cooked chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, and fajita seasoning. Stir everything until well incorporated. Then fold in half of the shredded Mexican blend cheese.
Transfer to Baking Dish: Pour the chicken and rice mixture evenly into the prepared baking dish. Use a spatula to spread it out evenly.
Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35 to 45 minutes, or until the rice is fully cooked and tender.
Add Cheese Topping: Carefully remove the foil, sprinkle the remaining shredded cheese evenly on top of the casserole.
Final Melt: Return the uncovered casserole to the oven and bake for an additional 5 to 7 minutes, or until the cheese is melted, bubbly, and slightly golden.
Serve: Remove from oven and let it sit for a few minutes before serving. Enjoy your cheesy, flavorful chicken fajita casserole!

Notes

Using instant rice cuts down on the total cooking time and ensures the rice cooks evenly in the casserole.
You can swap the sour cream for Greek yogurt to lighten the dish and add extra protein.
For extra spice, add a pinch of cayenne pepper or use a spicier canned diced tomato with chiles.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.
This casserole can be frozen before baking; just thaw completely before baking for best results.