Fajita Chicken Casserole

A protein-packed, flavorful dish combining shredded chicken, vibrant peppers, creamy goodness, and spices—perfect for families seeking a hearty, one-dish meal.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Main ingredients

4 cups shredded cooked chicken (about 3 large breasts) A protein-packed base for the casserole.
2 cups instant rice (uncooked) Adds heartiness and makes the dish filling.
1 can (10.5 oz) cream of chicken soup Creates a rich, creamy texture.
1 cup sour cream Adds creaminess and a slight tang.
1 cup frozen diced onion and bell pepper blend Provides flavor and color; fresh can be substituted if preferred.
1 can (10 oz) diced tomatoes with green chilies, undrained Infuses the casserole with flavor and moisture.
1.5 cups chicken broth Keeps the dish moist and flavorful.
1 packet (1.12 oz) fajita seasoning Gives the casserole its signature southwestern flair.
2 cups shredded Mexican blend cheese, divided Melts beautifully on top for a cheesy finish.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, combine the shredded chicken, instant rice, cream of chicken soup, sour cream, diced onion and bell pepper blend, diced tomatoes, chicken broth, and fajita seasoning. Mix until all the ingredients are well incorporated.
Carefully transfer the mixture to a greased 9×13 inch baking dish.
Sprinkle 1 cup of shredded Mexican cheese on top.
Bake for 30-35 minutes or until the casserole is bubbly and heated through.
Remove from the oven and let it cool for a few minutes before sprinkling the remaining cheese on top.

Notes

Pro tips include batch cooking chicken ahead of time and customizing with your favorite veggies. This dish is best served warm and can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.