Fajita Chicken Casserole Bake

This Tex-Mex style casserole bake is my weeknight secret for delivering big flavor in minimal time. Seasoned chicken meets fluffy instant rice and a creamy tomato-sour cream sauce with fajita flair. Everything bakes in one dish with frozen veggies and melty cheese, creating a bubbly, rich meal that feels festive and satisfying—while the leftovers only get better the next day.

The first night I made this, the kids asked for seconds before I even sat down and now it is a regular part of our dinner rotation whenever we need something fast and filling but a little special.

Ingredients

• Four cups shredded cooked chicken breast: generous protein keeps the casserole hearty and filling. Rotisserie chicken offers a shortcut that never disappoints
• Two cups instant white rice: brings a light and quick texture—choose one labeled instant or minute for best casserole results
• One can cream of chicken soup: infuses a savory backbone and acts as a creamy binder
• One cup sour cream: adds a tang that cuts through richness and keeps every bite smooth
• One cup frozen diced onion and bell pepper: no chopping required just toss in for flavor and nutrition
• One can diced tomatoes with chilies undrained: adds a juicy component with gentle spice. Look for fire-roasted tomatoes for deeper taste
• Three hundred sixty milliliters chicken broth: keeps everything moist as it bakes while boosting that savory chicken essence
• One packet fajita seasoning: packs multilayered warmth and zip—use a trusted brand or your blend if you prefer
• One bag shredded Mexican-style cheese blend: creates that gooey, irresistible top layer. Shred fresh at home for superior taste and melt

Instructions

Sable the Dish:

Lightly coat a 9 by 13-inch baking dish with nonstick spray ensuring the casserole lifts out easily

Combine the Ingredients:

In a large bowl stir together shredded chicken instant white rice cream of chicken soup sour cream frozen diced onion and bell pepper undrained diced tomatoes with chilies chicken broth fajita seasoning and half of the cheese mixing thoroughly so everything is evenly incorporated

Transfer to Baking Dish:

Evenly spread the mixture into your prepared baking dish smoothing the top for even baking

Bake Covered:

Cover tightly with foil and bake at one hundred seventy five degrees Celsius for thirty five minutes giving the rice time to absorb liquid and flavors to meld

Add Cheese and Bake Uncovered:

Remove foil sprinkle the remaining cheese on top and return to oven uncovered Bake another ten minutes or until the cheese is melted bubbling and tinged with gold at the edges

Rest Before Serving:

Allow the casserole to rest uncovered at room temperature for five minutes before cutting so slices hold together beautifully

The diced tomatoes with chilies are my favorite part for their mild heat and juicy pop They wake up everything else in the pan and always remind me of that time the whole family gathered around the table and no one left so much as a crumb.

Storage Tips

Store the leftovers in a sealed container in the fridge for up to three days. When reheating cover with foil in the oven at one hundred sixty degrees Celsius to prevent drying or microwave in short bursts stirring to heat evenly. This casserole is sturdy enough to freeze for up to three months—defrost overnight in the fridge and bake covered until piping hot then add more cheese if you like.

Ingredient Substitutions

Swap chicken broth with vegetable broth for a lighter touch or use dairy free versions of cream soup and sour cream if needed. Substitute brown rice to add wholesomeness just increase baking time and the amount of broth slightly. Fresh diced peppers and onions can step in for frozen if you want a bolder flavor and do not mind a little chopping.

Serving Suggestions

Pair the casserole with a crisp green salad or crunchy tortilla chips to add color and contrast. A dollop of guacamole or a few slices of ripe avocado on top makes it look and taste brighter. You can also serve it with black beans or roasted corn for more of a Tex-Mex feast.

This comforting casserole is a shortcut to family happiness on even the busiest weeknights. Leftovers taste even better, making every bite worth repeating.

Common Questions About the Recipe

→ Can I use fresh vegetables instead of frozen onion and bell peppers?

Yes, fresh diced onions and bell peppers work well. Sauté lightly before adding for best results.

→ Is another rice type suitable instead of instant rice?

Instant rice is recommended for even baking. Non-instant rice needs pre-cooking or longer bake time.

→ What is a good alternative to cream of chicken soup?

Homemade white sauce or a cream and broth mix thickened with flour can substitute for similar creaminess.

→ How should leftovers be stored and reheated?

Cool completely, cover tightly, and refrigerate for up to four days. Reheat in oven or microwave until hot.

→ Can this dish be assembled ahead of time?

Yes, assemble and refrigerate before baking. Add cheese topping just before the final bake for best texture.

→ Can I make it dairy-free?

Use dairy-free versions of soup, sour cream, and cheese to accommodate dairy-free diets.