Fajita Chicken Casserole combines cooked shredded chicken, instant rice, creamy soup and sour cream, peppers and onion, tomatoes with chilies, broth, fajita seasoning, and Mexican-blend cheese in one 9×13-inch dish. Covered baking cooks the rice in the seasoned liquid; an uncovered cheese finish makes the top golden and bubbly.
The casserole serves 8. Preparation takes 15 minutes and baking takes 45 minutes, for 60 minutes total, followed by a useful 5–10-minute rest before scooping.
Fajita Chicken Casserole Ingredients
Gather 4 cups cooked shredded chicken, equal to about 3 large breasts; 2 cups uncooked instant rice; one 10.5-ounce can cream of chicken soup; 1 cup sour cream; 1 cup frozen diced onion-and-bell-pepper mix; one undrained 10-ounce can diced tomatoes with chilies; 1½ cups chicken broth; one 1.12-ounce packet fajita seasoning; and 2 cups shredded Mexican-blend cheese, divided.
If you enjoy this recipe, you may also like Olive Garden Five Cheese Ziti Al Forno Copycat.
How to Make Fajita Chicken Casserole
- Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray.
- Combine chicken, uncooked instant rice, soup, sour cream, frozen vegetables, undrained tomatoes, broth, seasoning, and 1 cup cheese in a large bowl.
- Spread the mixture evenly in the prepared dish.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Remove the foil and sprinkle the remaining 1 cup cheese over the top.
- Bake uncovered for 10 more minutes, until golden and bubbly.
- Rest for 5–10 minutes before serving.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Prepare the Oven and Baking Dish
Use Cooked Chicken and Dry Instant Rice
Combine Every Component Thoroughly
Spread in One Even Layer
Bake Covered for Thirty-Five Minutes
Add the Reserved Cheese
Rest Before Scooping
Protect the Rice Texture
Keep the Cheese Division Exact
Conclusion
Heat the oven to 350°F and spray a 9×13-inch dish. Mix 4 cups cooked shredded chicken, 2 cups uncooked instant rice, cream of chicken soup, 1 cup sour cream, 1 cup frozen onion-and-pepper mix, undrained diced tomatoes with chilies, 1½ cups broth, fajita seasoning, and 1 cup cheese. Spread in the dish, cover, and bake 35 minutes. Top with the remaining 1 cup cheese, bake uncovered 10 minutes, and rest 5–10 minutes. Serve 8.
Frequently Asked Questions
- → Should the instant rice be cooked before assembling the casserole?
No. Add 2 cups uncooked instant rice; it cooks in the covered casserole.
- → Should I drain the diced tomatoes with chilies?
No. Add the full undrained 10-ounce can so its liquid remains in the recipe.
- → How is the cheese divided?
Mix 1 cup into the casserole and reserve the other 1 cup for the final 10-minute uncovered bake.
- → Why does the casserole rest before serving?
A 5–10-minute rest lets it thicken and makes the 8 servings easier to scoop.