This fajita chicken rice casserole combines shredded chicken, instant rice, peppers and onions, and a creamy fajita sauce into one easy bake that is topped with melted Mexican cheese.
It takes about 10 minutes of prep and cooks in one dish, which makes it a good fit for busy weeknights, meal prep, or feeding a crowd. The flavors are mild enough for kids and hearty enough for adults.
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Why This Fajita Chicken Rice Casserole Recipe Works
Everything bakes together, so the rice cooks right in the sauce and absorbs the seasoning. Instant rice softens quickly in the covered dish, and the soup, sour cream, and broth form a creamy base that keeps the casserole moist instead of dry.
Covering the dish for the first part of the bake traps steam to cook the rice, then uncovering it lets the cheese melt and brown. Fajita seasoning provides the smoky, savory flavor without a long list of spices.
Ingredients for Fajita Chicken Rice Casserole
- 1 lb cooked chicken breast, shredded (about 3 cups)
- 3 cups uncooked instant white rice
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 1/2 cups low-sodium chicken broth
- 1 packet (1 oz) fajita seasoning mix
- 2 cups shredded Mexican cheese blend, divided
Instant rice. Use it exactly as listed. Regular long grain rice needs more liquid and more time and will stay crunchy in this timing.
Cooked chicken. Rotisserie chicken or leftover baked chicken works well, and it makes the recipe quicker.
Cream of chicken soup and sour cream. Together they make the creamy base. Greek yogurt can replace some of the sour cream.
Frozen pepper blend. It saves chopping time. Fresh onions and peppers can be sliced and used instead.
Diced tomatoes with chilies. They add moisture and gentle heat. Do not drain them, since the liquid is part of what cooks the rice.
How to Make Fajita Chicken Rice Casserole
1. Prep the dish. Heat the oven to 350 degrees F and lightly grease a 9 by 13 inch baking dish.
2. Mix the filling. In a large bowl, combine the chicken, rice, soup, sour cream, frozen pepper blend, tomatoes, broth, fajita seasoning, and 1 cup of the cheese.
3. Spread it out. Pour the mixture into the dish and smooth the top so the rice is evenly submerged.
4. Bake covered. Cover tightly with foil and bake for 35 minutes so the rice steams through.
5. Add the cheese. Remove the foil, sprinkle on the remaining cheese, and bake uncovered for 10 more minutes until melted and bubbly.
6. Rest. Let the casserole stand for 5 minutes before serving so it sets enough to slice.
How to Serve Fajita Chicken Rice Casserole
Scoop it into bowls and top with sliced green onions, fresh cilantro, or a spoonful of salsa. Serve with tortilla chips and our homemade guacamole on the side. For more Tex Mex dinners, try the one pot Mexican rice casserole or the oven baked chicken fajitas, and serve a side of easy Mexican rice if you are feeding extra guests.
How to Store and Reheat Fajita Chicken Rice Casserole
Cool the casserole and refrigerate it within 2 hours in an airtight container for 3 to 4 days. You can also freeze portions for up to 3 months and thaw them in the refrigerator overnight. Reheat in the oven or microwave with a splash of broth until the center reaches 165 degrees F.
Tips and Variations for Fajita Chicken Rice Casserole
Use a tight foil seal. Steam is what cooks the rice, so crimp the foil around the edges of the dish.
Do not skip the resting time. The casserole thickens as it cools slightly, so slicing is neater.
Do not add salt. The soup, seasoning mix, and cheese already supply plenty. Taste before adding any.
Safe chicken temperature. The FDA safe minimum temperature chart lists 165 degrees F for poultry and casseroles, so make sure the center is hot.
Add black beans. A drained can of black beans adds fiber and makes the casserole stretch further.
Make it spicier. Use pepper jack cheese or add sliced jalapenos to the mix.
Top with crunch. Crushed tortilla chips sprinkled on during the last few minutes of baking add texture.
Frequently Asked Questions About Fajita Chicken Rice Casserole
Can I use regular rice in fajita chicken rice casserole?
Instant rice is the best choice for this timing. Regular rice would need extra liquid and a longer bake, so cook it first if you want to substitute.
Can I make fajita chicken rice casserole ahead of time?
Assemble it up to a day ahead without baking, cover it, and refrigerate. Add a few minutes to the covered baking time since it will start cold.
What can I use instead of cream of chicken soup?
Cream of mushroom or cream of celery works. For a homemade option, thicken broth and milk with a little flour and butter.
How do I keep the casserole from drying out?
Keep the foil tight and use the full amount of broth. Leftovers can be moistened with a splash of broth when reheating.
Can I use raw chicken?
Cooked chicken is recommended, since raw chicken would need extra time and the rice could overcook before the chicken is safe to eat.
Fajita Chicken Rice Casserole
Equipment
- 9 by 13 inch baking dish
- Large mixing bowl
- Aluminum foil
- Spatula
Ingredients
Main Ingredients
- 1 lb cooked chicken breast shredded, about 3 cups
- 3 cup uncooked instant white rice
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 can (10 oz) diced tomatoes with green chilies undrained
- 1 ½ cup low-sodium chicken broth
- 1 packet (1 oz) fajita seasoning mix
- 2 cup shredded Mexican cheese blend divided
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 9 by 13 inch dish.
- Mix. Combine the chicken, rice, soup, sour cream, pepper blend, tomatoes, broth, fajita seasoning, and 1 cup cheese in a large bowl.
- Spread. Pour into the dish and smooth the top.
- Bake covered. Cover tightly with foil and bake 35 minutes.
- Add cheese. Uncover, top with the remaining cheese, and bake 10 minutes until bubbly.
- Rest. Let stand 5 minutes before serving.
