Fajita Chicken Casserole Bake

This fajita chicken casserole combines the vibrant flavors of Mexican-inspired fajitas with the comfort of a hearty casserole. The rice absorbs all the delicious seasonings while baking, creating a complete meal that's both satisfying and packed with flavor.

I started making this casserole during a particularly hectic month when my family needed comforting meals but I had zero time for elaborate cooking. It's since become our go-to dinner for those nights when we crave Mexican flavors but need something that practically makes itself.

Ingredients

• 4 cups shredded cooked chicken breast provides hearty protein and makes this truly filling
• 2 cups uncooked instant white rice creates the perfect base that cooks directly in the casserole
• 1 can cream of chicken soup adds creaminess and rich flavor without extra steps
• 1 cup sour cream brings tanginess and creates that luxurious texture we all love
• 1 cup frozen diced onion and bell pepper blend saves chopping time while adding classic fajita vegetables
• 1 can diced tomatoes with chilies delivers acidity and gentle heat in one convenient ingredient
• 360 ml chicken broth provides the perfect amount of liquid for cooking the rice properly
• 1 packet fajita seasoning infuses authentic fajita flavors throughout the entire dish
• 1 bag shredded Mexican style cheese blend creates that irresistible melty topping and adds richness

Step-by-Step Instructions

Prepare Your Baking Dish

Lightly coat a 9x13 inch baking dish with nonstick cooking spray to prevent sticking and make cleanup easier. This step is crucial for easy serving later.

Combine All Ingredients

In a large mixing bowl add the shredded chicken instant rice cream of chicken soup sour cream frozen peppers and onions undrained tomatoes with chilies chicken broth fajita seasoning and half of the cheese. Mix thoroughly ensuring the seasoning and liquids are evenly distributed. This allows the rice to cook properly and ensures consistent flavor in every bite.

Transfer To Baking Dish

Pour the mixture into your prepared baking dish and use a spatula to spread it evenly making sure the rice is submerged in liquid. Even distribution guarantees the rice will cook uniformly throughout the casserole.

Initial Bake

Cover the dish tightly with aluminum foil to trap steam which is essential for properly cooking the rice. Bake at 175°C for 35 minutes which gives the rice enough time to absorb the liquid and become tender.

Add Final Cheese Layer

Remove the foil and sprinkle the remaining cheese evenly across the top. The partially cooked casserole will help melt the cheese perfectly while the uncovered baking creates a slightly crispy cheesy crust.

Final Bake

Return to the oven uncovered and bake for 10 more minutes until the cheese is completely melted bubbly and just beginning to brown at the edges. This final step creates that irresistible cheesy top layer.

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The fajita seasoning packet is truly the magic ingredient here. I once tried making this with individual spices and while good it lacked that distinctive fajita character that makes this dish so craveable. There's something about the balance of spices in those packets that perfectly captures that restaurant fajita experience.

Make Ahead Options

This casserole is perfect for meal prepping. You can assemble the entire dish up to the point of baking cover tightly and refrigerate for up to 24 hours. When ready to cook simply add about 10 minutes to the covered baking time to account for the chilled ingredients. I often prep this on Sunday afternoons when I know the week ahead will be particularly busy.

Serving Suggestions

While this casserole is a complete meal on its own I love serving it with simple accompaniments that enhance the Mexican flavors. Try setting out small bowls of sliced avocado fresh cilantro lime wedges extra sour cream and your favorite salsa. For a fresh contrast a simple side salad with romaine lettuce cucumber and a light vinaigrette balances the richness of the casserole perfectly.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Leftover turkey works beautifully in place of chicken. Brown instant rice can substitute for white though you may need to add an extra 1/4 cup of broth. Lactose sensitive diners can use lactose free sour cream and cheese with excellent results. For a spicier version add a diced jalapeño or use hot fajita seasoning instead of regular.

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Frequently Asked Questions

→ Can I use brown rice instead of white?

Yes, but you'll need to adjust the cooking time and liquid ratio as brown rice takes longer to cook than instant white rice.

→ Can I use fresh vegetables instead of frozen?

Absolutely! Fresh diced onions and bell peppers can be used in place of the frozen mix. Simply sauté them briefly before adding.

→ How can I make this dish spicier?

To add heat, include extra chilies, use spicy fajita seasoning, or sprinkle diced jalapeños over the top before baking.

→ Can I make this casserole ahead of time?

Yes! Prepare the casserole up to the baking step, cover it tightly, and refrigerate. Bake it when ready to serve, adding 5–10 minutes to the baking time.

→ What substitutions can I make for the cream of chicken soup?

You can use homemade creamy chicken soup, cream of mushroom, or even a lighter yogurt-based sauce as a substitute.