There’s nothing better than a cozy, all-in-one meal that brings warmth to the table with minimal effort.
This Cheesy Chicken Fajita Casserole checks every box—it’s creamy, cheesy, a little spicy, and packed with Tex-Mex flavor.
It’s the kind of dish I turn to when I want comfort food without standing over the stove.
Why I Love This Recipe
Everything cooks in one dish—easy cleanup, no extra pans.
It uses leftover chicken, which saves so much time.
Bold fajita flavor meets creamy, cheesy comfort.
A full meal with protein, veggies, rice, and cheese.
Perfect for weeknights, potlucks, or meal prep.
What You’ll Need (Ingredient Highlights)
Cooked shredded chicken – Great use of leftovers or rotisserie chicken.
Instant rice – Ensures everything cooks evenly and quickly.
Cream of chicken soup & sour cream – Add creaminess and depth.
Diced tomatoes with chilies – Brings a bit of heat and tang.
Frozen onion and pepper blend – Adds fajita flair with no chopping.
Fajita seasoning – Infuses everything with Tex-Mex flavor.
Mexican blend cheese – Melts perfectly for that cheesy top layer.
Pro Tips Before You Start
Use instant rice only—regular rice won’t cook properly in time.
Don’t drain the tomatoes; their liquid helps cook the rice.
If using homemade chicken, season it lightly before shredding.
Let the casserole rest 5–10 minutes after baking to firm up.
You can prep everything ahead and refrigerate until ready to bake.
How to Make Cheesy Chicken Fajita Casserole
Step 1: Preheat the Oven
Set your oven to 350°F (175°C).
Lightly spray a 9×13 inch baking dish with nonstick spray.
Step 2: Combine the Ingredients
In a large bowl, mix the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen peppers and onions, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese.
Step 3: Transfer to Baking Dish
Pour the mixture into your prepared baking dish and spread it evenly.
Cover tightly with aluminum foil.
Step 4: Bake
Bake for 35–45 minutes, or until the rice is fully tender and the casserole is bubbling hot.
Step 5: Add More Cheese
Remove the foil, sprinkle the remaining cheese on top, and return to the oven.
Bake just until the cheese is melted and gooey.
Step 6: Let Rest and Serve
Let the casserole sit for a few minutes before serving to allow it to thicken slightly.
What to Serve It With
Tortilla chips or warm flour tortillas
A crisp green salad with avocado dressing
Black beans or corn salsa
Pickled jalapeños or fresh lime wedges
Cold drinks like sweet tea or agua fresca
Variations / Substitutions
Swap chicken for ground beef or turkey.
Use cream of mushroom or cream of celery for a twist.
Try pepper jack cheese for extra spice.
Use plain Greek yogurt instead of sour cream.
Add canned black beans or corn for more texture.
Storage & Leftovers
Fridge – Store leftovers in an airtight container for up to 4 days.
Freeze – Wrap tightly and freeze up to 2 months.
Reheat – Microwave individual servings or reheat in the oven until hot.
Meal prep tip – Divide into portions and refrigerate for easy lunches.
FAQs
Can I use regular rice instead of instant?
No—regular rice won’t fully cook and may stay crunchy.
Is this casserole spicy?
It’s mild with a gentle kick from the diced chilies.
Use less seasoning or mild Rotel for a kid-friendly version.
Can I make this ahead of time?
Yes! Mix all ingredients (except topping cheese) and refrigerate. Bake when ready.
Can I use homemade fajita seasoning?
Absolutely. Just mix chili powder, cumin, paprika, garlic powder, and a pinch of sugar.
What if my casserole is too runny?
Let it rest after baking—this helps the rice absorb extra liquid and thicken.
Can I add vegetables?
Yes! Corn, black beans, or spinach make great additions.
Is it gluten-free?
Check labels on cream of chicken soup and fajita seasoning—some brands contain gluten.
Final Thoughts
This Cheesy Chicken Fajita Casserole is the ultimate easy comfort dish.
It’s creamy, bold, and full of satisfying textures and flavors in every bite.
Whether you’re feeding your family or bringing it to a potluck, this one is always a hit—no leftovers guaranteed!
Cheesy Chicken Fajita Casserole
Ingredients
- 4 cups shredded cooked chicken about 2 large breasts
- 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
- 1½ cups chicken broth
- 1 1.12-ounce packet fajita seasoning (McCormick recommended)
- 2 cups shredded Mexican blend cheese one 8-ounce package
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick spray.
- In a large bowl, combine chicken, rice, cream of chicken soup, sour cream.
- Onion and bell pepper, tomatoes with chilies, broth, seasoning, and half the cheese.
- Pour into prepared dish. Spread evenly and cover tightly with foil.
- Bake for 35–45 minutes until rice is tender and mixture is bubbling.
- Uncover, top with remaining cheese, and return to oven until melted.
- See full steps with tips & photos → https://p4pd.org/cheesy-chicken-fajita-casserole/
Notes
- You can use leftover chicken or rotisserie chicken for a quicker preparation.
- For a spicier kick, use a can of diced tomatoes with jalapeños.
- If you prefer a creamy casserole, you can add a little more sour cream or cream of chicken soup.
