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Fajita Chicken Casserole Bake
Sarah namedy

Fajita Chicken Casserole Bake

A creamy, cheesy, and flavor-packed casserole that combines tender chicken, rice, fajita seasoning, and melted cheese for a comforting Tex-Mex inspired meal the whole family will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Meals for Every Night
Cuisine: American, Tex-Mex
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups (600 g) shredded cooked chicken breast
  • 2 cups (370 g) uncooked instant white rice
  • 1 can (298 g) cream of chicken soup
  • 1 cup (240 g) sour cream
  • 1 cup (140 g) frozen diced onion and bell pepper blend
  • 1 can (284 g) diced tomatoes with chilies, undrained
  • 360 ml chicken broth
  • 1 packet (32 g) fajita seasoning
  • 1 bag (227 g) shredded Mexican-style cheese blend

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Spatula
  • Aluminum foil
  • Oven

Method
 

  1. Preheat oven to 175°C (350°F). Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, mix chicken, rice, cream of chicken soup, sour cream, onion and pepper blend, diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the cheese. Stir until well combined.
  3. Spread mixture evenly in the prepared casserole dish, smoothing the top with a spatula.
  4. Cover with foil and bake for 35 minutes.
  5. Remove foil, sprinkle remaining cheese evenly on top, and bake uncovered for 10 more minutes until melted and bubbly.
  6. Let the casserole rest for 5 minutes before serving so it slices neatly. Serve hot.

Notes

This casserole is great for meal prep and freezes well. For extra heat, use spicy diced tomatoes with chilies or add sliced jalapeños. Swap instant rice for cooked brown rice if you prefer a heartier texture (reduce broth accordingly).