Fajita Chicken Casserole Recipe

Name: Fajita Chicken Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 4 cups shredded cooked chicken about 3 large breasts; 2 cups instant rice uncooked; 10.5 oz cream of chicken soup 1 can; 1 cup sour cream; 1 cup frozen diced onion and bell pepper blend; 1 oz diced tomatoes with chilies 1 can, undrained (such as Ro*Tel); 1.5 cups chicken broth; 1.12 oz fajita seasoning 1 packet; 2 cups shredded Mexican blend cheese divided

AI-generated · Verified on Apr 24, 2026

8 servings

10 min prep

45 min cook

55 min total

Dinner Chicken Casserole

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About

A hearty, cheesy casserole packed with tender shredded chicken, instant rice, and bold fajita flavors. Easy to throw together and perfect for feeding a crowd.

Ingredients

4 cups shredded cooked chicken (about 3 large breasts)
2 cups instant rice (uncooked)
10.5 oz cream of chicken soup (1 can)
1 cup sour cream
1 cup frozen diced onion and bell pepper blend
1 oz diced tomatoes with chilies (1 can, undrained (such as Ro*Tel))
1.5 cups chicken broth
1.12 oz fajita seasoning (1 packet)
2 cups shredded Mexican blend cheese (divided)

Equipment

9x13 baking dish
large mixing bowl
aluminum foil
cooking spray

Steps

1

Preheat Oven
preheat 10 min

Preheat your oven to 350°F. While the oven heats up, lightly spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
2

Mix the Casserole
prep 5 min

In a large bowl, combine the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies, chicken broth, fajita seasoning, and 1 cup of the shredded cheese. Stir everything together until well combined.
3

Fill and Cover
prep 2 min

Pour the mixture into the prepared baking dish and spread it out evenly. Cover tightly with aluminum foil.
4

Bake Covered
cook 35 min

Bake covered at 350°F for 35 minutes, until the rice is tender and the mixture is bubbling around the edges. While this bakes, set aside the remaining 1 cup of cheese so it's ready for the next step.
5

Add Cheese and Bake Uncovered
cook 10 min

Remove the foil and sprinkle the remaining 1 cup of shredded Mexican cheese evenly over the top. Return to the oven uncovered and bake for another 10 minutes, until the cheese is fully melted and lightly golden.
6

Rest and Serve
rest 5 min

Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the rice to finish absorbing any remaining liquid and makes it easier to scoop.