Skip the tortillas and bake those Tex-Mex flavors into a cheesy, creamy Chicken Fajita Casserole! This easy one-dish dinner packs tender chicken, rice, bell peppers, and onions into a flavorful base, all topped with perfectly melted cheese.
Easy Chicken Fajita Casserole Recipe
Our easy Chicken Fajita Casserole recipe offers a convenient way to cook a complete Mexican-inspired meal. Packed with protein, complex carbs, and vitamin-rich vegetables all seasoned with fajita flavor, this dish is the perfect choice for busy nights. It not only comes together quickly, but it also bakes in one dish so you can sit down to dinner without worrying about serving extra sides.
When you want a meal on the table in under an hour, the one-dish cooking method means less clean-up. It’s a delicious, hassle-free way to enjoy all the flavors of fajitas without the fuss of assembling individual wraps!
For more easy fajita recipes, check out my air fryer chicken fajitas, chicken sheet pan fajitas, sheet pan shrimp fajitas, chicken fajita quesadilla, and chicken fajita pasta.
Ingredients for the Best Chicken Fajita Rice Casserole
- Long grain white rice
- Condensed cream of chicken soup
- Fajita seasoning: Use a store-bought fajita seasoning mix packet or a homemade fajita seasoning blend you love. You can also substitute a packet of taco seasoning for the fajita seasoning in this recipe. I have done this in a pinch and it was equally as delicious.
- Rotisserie chicken meat: In this recipe, you can substitute cooked and shredded boneless skinless chicken breasts or boneless skinless chicken thighs for the rotisserie chicken. A large 2-3 pound rotisserie chicken will yield approximately 3 cups of shredded chicken meat.
- Olive oil
- Sweet yellow onion: I prefer to use a large Vidalia onion, as it is a bit milder than a standard yellow onion. If Vidalia onions are not available, a standard yellow onion works just as well.
- Red bell pepper
- Yellow bell pepper
- Green bell pepper
- Salt
- Black pepper
- Cheddar-jack cheese: Colby-jack or pepper-jack cheese can be substituted for the cheddar cheese in this recipe.
- Cilantro (garnish)
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Fajita Casserole (Step-by-Step Guide)
- Cook The Rice: Cook the rice according to the package directions. Transfer to a large bowl.
- Make The Mixture: Add the cream of chicken soup and fajita seasoning to the bowl of rice and stir to combine. Fold in the shredded chicken and spread the mixture into the prepared 9×13 baking dish.
- Saute The Veggies: Heat the oil in a large skillet, add the onion, bell peppers, salt, and pepper, then cook until the onions are translucent and the peppers are tender and lightly browned. Remove from the heat.
- Cover The Casserole Contents: Spoon the cooked vegetables over the rice and chicken mixture and cover with shredded cheese.
- Bake: Bake at 350 degrees Fahrenheit for 30-35 minutes or until the cheese is melted and lightly browned around the edges.
- Serve: Sprinkle with chopped fresh cilantro and serve. Enjoy!
Why Rice Makes This Chicken Fajita Casserole Extra Filling
Rice adds a hearty and satisfying base to this Chicken Fajita Casserole, absorbing the flavors of the creamy soup, fajita seasoning, and juicy chicken. It helps to bulk up the dish, making it more filling and balanced while providing a neutral backdrop to the vibrant vegetables and spices.
For a lighter option, you can swap the rice with quinoa or riced cauliflower to cut down on carbs while still enjoying a similar texture and flavor absorption. Quinoa adds a nutty flavor and packs in extra protein, while Cauliflower Rice offers a low-carb, keto-friendly, veggie-packed alternative that still holds the dish together beautifully.
Best Toppings for Fajita Chicken Casserole
This chicken fajita casserole is best served while hot. It can be served on its own or with toppings and sides. Some of my favorites include sour cream, sliced avocado, chopped fresh cilantro, jalapeños, salsa, pico de gallo, guacamole, and shredded lettuce.
If you want to make your meal feel more like traditional fajitas, feel free to serve soft, warm flour tortillas on the side. They can be used to scoop up the casserole or wrap around the flavorful filling.
Tips & Variations
- Make Sure To Measure: You should yield approximately 7-8 cups of sliced bell peppers and onions for this recipe if using medium sized vegetables. If your veggies are on the very large or very small side, then you will need to adjust your quantities used accordingly.
- Choose Your Chicken: You can substitute chicken tenderloins to make preparation easier. They can be tossed in the fajita seasoning mixture without being sliced.
- Pick Your Peppers: When choosing your bell peppers, you can use any color combination your family prefers. I love how the different colored peppers look when this casserole is assembled and baked. Keep in mind that red and orange bell peppers will be a little sweeter and milder than yellow and green bell peppers, however they will all taste wonderful in this chicken fajita casserole.
- Drain The Dish: You will have some liquids in the bottom of the casserole dish after this casserole has cooked. You can either drain the excess liquids (approximately ½-¾ cup liquid) or you use a slotted spoon, slotted spatula, or tongs to serve the chicken and vegetables.
- Make your Own Mixture: If using a homemade fajita seasoning blend, you will need a total of 3 tablespoons for this recipe. When you make you own combination of chili powder, paprika, cumin, garlic powder, onion powder, cayenne pepper, you can adjust the quantities of each ingredient to suit your taste.
- Revise The Rice: For the cooked long grain white rice in this recipe, I used boil-in-bag Jasmine rice for its ease of use in preparing the casserole. Two of the pouches (bags) from a 14 ounce box yield approximately 4 cups of cooked rice. Alternatively, you can use two – 8.8 ounce pouches of a microwave jasmine rice, or you can simply make a batch of long grain white rice in a rice cooker or on the stove top, according to package directions, to yield 4 cups of cooked rice. Leftover rice also works great for this casserole to cut down on prep time.
- Ditch The Dairy: Replace the cream of chicken soup with a dairy-free alternative, such as a homemade or store-bought dairy-free cream soup, or simply use chicken broth mixed with some dairy-free milk (like almond or oat milk) and a thickener (like cornstarch or flour) to mimic the creamy consistency. Also, you can swap the shredded cheese for your favorite vegan cheese. Make sure to choose one that melts to get a similar texture to traditional cheese.
How to Store and Reheat Chicken Fajita Casserole
This chicken fajita casserole can be stored in the refrigerator once cooled completely, in an airtight container, for up to 3 days. Individual servings can be reheated in the microwave for 45-60 seconds or just until warmed through. All the ingredients for this recipe can be prepped up to 24 hours in advance and stored in the refrigerator, in individual containers, before assembling and baking for ease of preparation for this chicken fajita casserole.
- To Store: Leftovers can be stored in the refrigerator, in an airtight container, for up to 3 days.
- To Freeze: This recipe does not freeze well.
- To Reheat: You can reheat the casserole in a 350 degree oven for 10 minutes or until warmed through.
More Easy Casserole Recipes
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Chicken Fajita Casserole
Video
Ingredients
- 4 cups cooked long grain white rice (Two bags – from a 14 ounce box – of Success brand boil-in-bag Jasmine rice used. Cooked according to package directions)
- 10.5 ounce can condensed cream of chicken soup
- 1 ounce packet fajita seasoning (Old El Paso brand used)
- 3 cups shredded rotisserie chicken meat (skin removed)
- 1 tablespoon olive oil
- 1 large sweet yellow onion peeled and sliced into ¼ inch strips
- 1 large red bell pepper seeded and sliced into ¼ inch strips
- 1 large yellow bell pepper seeded and sliced into ¼ inch strips
- 1 large green bell pepper seeded and sliced into ¼ inch strips
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounce block cheddar-jack cheese shredded (Sargento brand used)
- 1 tablespoon fresh chopped cilantro (garnish)
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
- Cook the long grain white rice according to package directions. A boil-in-bag variety was used for this recipe. Transfer the cooked rice to a large mixing bowl.4 cups cooked long grain white rice
- To the large mixing bowl with the cooked rice, add the cream of chicken soup and fajita seasoning. Stir to evenly combine all the ingredients.10.5 ounce can condensed cream of chicken soup, 1 ounce packet fajita seasoning
- Fold the shredded rotisserie chicken into the rice mixture then transfer to the prepared 9×13 baking dish. Spread the rice and chicken mixture into an even layer and set aside.3 cups shredded rotisserie chicken meat
- To a large skillet, over medium-high heat, add the olive oil. Once the oil is hot, add the sliced onion, sliced red bell pepper, yellow bell pepper, green bell pepper, salt and black pepper. Cook for 8-10 minutes or until the onions are translucent and the peppers are tender and starting to lightly brown. Do not overcook the vegetables at this point as they will continue to cook in the oven. Remove the skillet from the heat and spoon the cooked vegetables evenly over the rice and chicken in the baking dish.1 tablespoon olive oil, 1 large sweet yellow onion, 1 large red bell pepper, 1 large yellow bell pepper, 1 large green bell pepper, ½ teaspoon salt, ¼ teaspoon black pepper
- Spread the shredded cheddar-jack cheese evenly across the top of the chicken fajita casserole.8 ounce block cheddar-jack cheese
- Bake for 30-35 minutes or until the cheese is melted and lightly browned around the edges. Garnish with chopped fresh cilantro and serve.1 tablespoon fresh chopped cilantro
Jenn’s Notes
- To Store: Leftovers can be stored in the refrigerator, in an airtight container, for up to 3 days.
- To Freeze: This recipe does not freeze well.
- To Reheat: You can reheat the casserole in a 350 degree oven for 10 minutes or until warmed through.
- You should yield approximately 7-8 cups of sliced bell peppers and onions for this recipe if using medium sized vegetables. If your veggies are on the very large or very small side, then you will need to adjust your quantities used accordingly.
- You can substitute chicken tenderloins to make preparation easier. They can be tossed in the fajita seasoning mixture without being sliced.
- When choosing your bell peppers, you can use any color combination your family prefers. I love how the different colored peppers look when this casserole is assembled and baked. Keep in mind that red and orange bell peppers will be a little sweeter and milder than yellow and green bell peppers, however they will all taste wonderful in this chicken fajita casserole.
- You will have some liquids in the bottom of the casserole dish after this casserole has cooked. You can either drain the excess liquids (approximately ½-¾ cup liquid) or you use a slotted spoon, slotted spatula, or tongs to serve the chicken and vegetables.
- If using a homemade fajita seasoning blend, you will need a total of 3 tablespoons for this recipe. When you make you own combination of chili powder, paprika, cumin, garlic powder, onion powder, cayenne pepper, you can adjust the quantities of each ingredient to suit your taste.
- For the cooked long grain white rice in this recipe, I used boil-in-bag Jasmine rice for its ease of use in preparing the casserole. Two of the pouches (bags) from a 14 ounce box yield approximately 4 cups of cooked rice. Alternatively, you can use two – 8.8 ounce pouches of a microwave jasmine rice, or you can simply make a batch of long grain white rice in a rice cooker or on the stove top, according to package directions, to yield 4 cups of cooked rice. Leftover rice also works great for this casserole to cut down on prep time.
- Replace the cream of chicken soup with a dairy-free alternative, such as a homemade or store-bought dairy-free cream soup, or simply use chicken broth mixed with some dairy-free milk (like almond or oat milk) and a thickener (like cornstarch or flour) to mimic the creamy consistency. Also, you can swap the shredded cheese for your favorite vegan cheese. Make sure to choose one that melts to get a similar texture to traditional cheese.
I haven’t made it yet, but it looks and sounds fantastic!
I’m interested in low-carb recipes and your dish look so amazing! Will definitely save this recipe to try soon, thank you!