Fajita Chicken Casserole Bake

This fajita chicken casserole bake brings together seasoned chicken, tender rice, and gooey melted cheese into one comforting Tex-Mex inspired dish. It’s the perfect solution for busy weeknights when you want something flavorful but easy to prepare and clean up.

I first made this casserole on a hectic weeknight, and it quickly became a favorite in our household. Now it’s a go-to when I want dinner ready with minimal fuss but maximum flavor.

Ingredients

• Four cups shredded cooked chicken breast: for protein and heartiness. Rotisserie chicken works beautifully if you’re short on time
• Two cups uncooked instant white rice: for easy and fast-cooking starch. Instant rice helps keep the bake smooth and tender
• One can cream of chicken soup: adds creamy richness and depth to the casserole
• One cup sour cream: for tanginess and creaminess that brightens the dish
• One cup frozen diced onion and bell pepper blend: brings fresh veggies without extra chopping effort
• One can diced tomatoes with chilies: undrained adds moisture and a subtle spicy kick. Look for quality brands with real fire-roasted tomatoes if you can
• Three hundred sixty milliliters chicken broth: to keep everything moist and flavorful as it bakes
• One packet fajita seasoning: for a blend of smoky and spicy notes. You can use your favorite store brand or homemade mix
• One bag shredded Mexican-style cheese blend: that melts beautifully and adds savory richness. Opt for freshly shredded if you can for better melt and flavor

Step-by-Step Instructions

Sable the Dish:

Lightly grease a 9 by 13-inch ovenproof baking dish with nonstick cooking spray. This prevents sticking and helps the casserole release effortlessly.

Combine the Ingredients:

In a large bowl, mix together shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese. Mix well to evenly distribute all ingredients.

Transfer to Baking Dish:

Spread the mixture evenly in the greased baking dish and smooth the surface nicely with a spatula for even cooking.

Bake Covered:

Cover the dish tightly with foil and bake at 175 degrees Celsius for 35 minutes. This allows the rice to cook fully and the flavors to meld together.

Add Cheese and Bake Uncovered:

Remove the foil then sprinkle the remaining shredded cheese over the top. Return to the oven uncovered and bake for another 10 minutes or until the cheese is melted, bubbly, and slightly golden.

Rest Before Serving:

Let the casserole rest at room temperature for 5 minutes before slicing and serving. This step helps the casserole set so your portions hold together better and the texture becomes perfect.

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My favorite ingredient has to be the diced tomatoes with chilies which add such a lovely gentle heat and juiciness to the casserole. One time I made this for a casual family get-together, and everyone went back for seconds and thirds — the blend of spices and creamy texture is truly crowd-pleasing.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. To reheat, cover with foil and warm in the oven at 160 degrees Celsius until heated through or microwave in intervals stirring occasionally. This casserole also freezes well for up to three months. Thaw overnight in the refrigerator, then bake covered at 175 degrees Celsius until warmed, adding cheese on top if desired.

Ingredient Substitutions

You can swap chicken broth for vegetable broth to keep this dish lighter or dairy free versions of soup and sour cream for dietary needs. Use brown rice but increase baking time with some extra broth for a nuttier flavor and texture. Fresh diced peppers and onions work well if you have time to chop but frozen keeps things easy.

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Serving Suggestions

Serve this casserole with a simple green salad or some crunchy tortilla chips for a nice contrast in textures. A dollop of guacamole or sliced avocado on top brightens and enriches the meal beautifully. It also pairs nicely with a side of black beans or corn.

Frequently Asked Questions

→ Can I use fresh vegetables instead of frozen diced onion and bell pepper?

Yes, fresh diced onions and bell peppers can be used. Sauté them lightly before combining to soften and bring out their sweetness.

→ Is it possible to substitute the instant rice with another rice type?

Instant rice works best here for even cooking within the bake. Using standard rice may require pre-cooking or longer baking time to ensure tenderness.

→ What can I use instead of cream of chicken soup?

You can substitute with a homemade white sauce or a blend of cream and chicken broth thickened with flour to achieve a similar creamy texture.

→ How do I store leftover casserole properly?

Allow the bake to cool completely, then cover tightly and refrigerate. It should keep well for 3-4 days and can be reheated in the oven or microwave.

→ Can I prepare this dish ahead of time?

Absolutely, you can assemble the dish in advance, cover, and refrigerate until ready to bake. Just add the cheese topping before the final bake.