Looking for a dish that’s bold, comforting, and comes together in one pan? Say hello to Chicken Fajita Rice Casserole—a perfect blend of sizzling fajita flavors and creamy rice, all baked to golden, cheesy perfection. This Tex-Mex classic is easy to make, ideal for meal prep, and customizable to fit your family’s taste.
Table of Contents
Ingredients – Chicken Fajita Rice Casserole
Here’s everything you’ll need to make a delicious chicken fajita rice casserole (serves 6–8):
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts (about 2 large pieces), cooked and shredded
- 1 ¼ cups long-grain white rice, uncooked
- 2 ¼ cups chicken broth (or water)
- 3 medium bell peppers (red, green, and yellow), sliced
- 1 large onion, thinly sliced
- 1 (10 oz) can Rotel tomatoes (diced tomatoes with green chilies), drained
- 1 packet (1 oz) fajita seasoning mix (or homemade)
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups of grated cheese blend, such as a mix of sharp cheddar and Monterey Jack or Colby Jack, depending on your preference
- 2 tbsp olive oil
Optional Add-ins
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn
- 1 small jalapeño, diced (for spice)
- Fresh herbs like parsley or green onions
- Lime wedges (for garnish)
Step-by-Step Instructions– Chicken Fajita Rice Casserole
1. Preheat and Prep
Set your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray or oil.
2. Cook the Chicken (if not pre-cooked)
If you don’t have leftover or rotisserie chicken:
- Warm up olive oil in a skillet over medium heat until it shatters slightly.
- Place seasoned chicken in the pan and sear both sides until fully cooked through, typically around 7 minutes per side, depending on thickness.
- Let the chicken sit on a cutting board for 2–3 minutes to retain its juices, then pull it apart using two forks.
3. Sauté the Vegetables
Return the pan to medium heat and add a touch more oil if needed. Toss in the sliced bell peppers and onions. Stir occasionally until the vegetables become soft and slightly golden at the edges, which takes about 6 minutes.
4. Mix the Casserole
In a large bowl, combine:
- Uncooked rice
- Chicken broth
- Shredded chicken
- Cooked vegetables
- Rotel tomatoes
- Sour cream
- Cream of chicken soup
- Optional add-ins like beans, corn, or jalapeños
Mix everything thoroughly and pour into the prepared baking dish.
5. Add Cheese and Bake
Evenly distribute the cheese blend over the top. Cover the dish with foil and bake for 40–45 minutes.
Uncover and bake for another 10–15 minutes until the cheese is bubbling and lightly browned, and the rice is tender throughout.
6. Finish and Serve
Once it’s out of the oven, garnish with chopped green onions or parsley and a quick squeeze of lime for added brightness and a pop of flavor.
Serving Suggestions
This casserole pairs beautifully with:
- A crunchy romaine salad
- Guacamole or avocado slices
- Tortilla chips
- Fresh tomato salsa or mild pico de gallo
Nutrition and Health Tips
To make this dish more health-conscious:
- Use reduced-fat dairy options
- Swap white rice for brown rice or riced cauliflower, noting that brown rice may need a longer cook time and more liquid, while cauliflower requires less of both due to its faster cooking nature
- Increase veggie content for more fiber and vitamins
Estimated nutrition per serving (for 6 servings):
Calories: around 440 | Protein: approx. 34g | Fat: nearly 18g | Carbs: about 36g
Variations & Substitutions
Here are some ways to modify this casserole:
- Low-Carb: Use cauliflower rice instead of white rice
- Vegetarian: Replace chicken with seasoned tofu or extra beans
- Dairy-Free: Choose plant-based cheese and coconut yogurt or cashew cream
- Spicy: Add crushed red pepper or hot sauce for heat
Storage and Reheating Tips
Storing: After it cools, transfer leftovers to sealed containers. They’ll stay fresh in the refrigerator for up to four days.
Freezing: This dish freezes well. Wrap it tightly or portion it into freezer-safe containers. For best quality, use within eight weeks.
Reheating: To restore moisture during reheating, drizzle a little stock or water over the top before microwaving or baking. This keeps the texture moist and fresh.
FAQs – Chicken Fajita Rice Casserole
Can I use leftover chicken?
Yes, this recipe is perfect for using up rotisserie or leftover grilled chicken.
Do I need to cook the rice first?
Not at all. The rice goes in raw and cooks as it absorbs the flavorful liquid during baking.
Can I prepare Chicken Fajita Rice Casserole in advance?
Certainly. You can assemble the dish a day ahead, cover it, and store it in the fridge. When baking from chilled, you might need to extend the cook time by about 10 extra minutes to ensure it’s heated through.
What cheese works best?
A combination of melty cheeses like cheddar and Monterey Jack is ideal, but you can experiment with others like pepper jack for extra spice.
Can I omit the cream of chicken soup?
Yes. Try replacing it with a mix of equal parts broth and sour cream or use a homemade roux-based sauce for a clean version.
Why You’ll Love This Recipe
This casserole delivers all the signature flair of fajitas—juicy chicken, sizzling peppers, and zesty seasoning—but wraps it in a warm, melty, rice-and-cheese bake. The end result is both satisfying and comforting, and perfect for a quick weeknight win or potluck favorite.
Final Thoughts
Chicken Fajita Rice Casserole hits the mark if you’re craving a crowd-pleasing, full-flavored meal with minimal dishes. It’s family-friendly, freezer-ready, and versatile enough to suit any preference.
Try it tonight—and feel free to make it your own by playing with spices, veggies, or proteins!
Don’t forget to explore dishes like birria tacos and hearty sides like garlic bread to make the most of this spicy green gem.