Chicken Fajita Casserole

This Chicken Fajita Casserole is a cozy, all-in-one dinner that bakes up with tender chicken, fluffy rice, and plenty of bold Tex-Mex flavor. It’s hearty, cheesy, and the kind of no-fuss meal that makes busy nights feel a whole lot easier, especially if you already love recipes like my easy chicken fajitas.

Holly’s Recipe Highlights: Chicken Fajita Casserole

Flavor: Boldly seasoned Tex-Mex flavor with zesty salsa, creamy melted cheese, and a hint of sweetness from the peppers and onions.

Why Make It: I love making this because everything bakes in one dish, prep is so simple, and cleanup is just as easy.

Serving Suggestions: Serve with a dollop of sour cream, homemade guacamole, fresh cilantro, easy pico de gallo, or a sprinkle of green onions for extra flavor and freshness.

Total Time: 70 Mins Servings: 6 Cooking Method: Baked

Ingredient Notes

• Rice: Long-grain white rice is the way to go here since it bakes up fluffy and tender, while brown rice or instant rice just won’t cook quite the same in this casserole.
• Salsa: Salsa is what seasons the casserole, so use one you already love. Use medium or mild salsa for a family-friendly version, or hot salsa for more kick. For a heartier casserole, choose a chunky salsa.
• Chicken: Chicken tenderloins cook evenly as they are, but if using chicken breasts, cut them into ¾-inch strips so they cook through in the same amount of time.
• Seasoning: Fajita seasoning can be store-bought for the fastest option, or make your own homemade fajita seasoning to control the salt level and adjust the heat to your liking.
• Onions & Peppers: Frozen bell peppers and onions are a great shortcut that keeps prep simple. Freshly sliced peppers and onions can also be used, but the frozen blend layers in easily and releases flavor as it bakes.
• Cheese: Mexican cheese blend melts well and gives the casserole a creamy, bubbly finish. Cheddar, Monterey Jack, or pepper jack all work well too.
• Variations:
  • Black beans or corn can be added for a heartier Tex-Mex feel.
  • Homemade salsa verde adds a brighter, tangier flavor, and jalapeño slices on top are a great way to turn up the heat.

• Cover the Dish: Cover it tightly with foil so the rice has enough moisture to cook through.
• Cut Chicken Evenly: Cut into even strips so they finish at the same time as the rice.
• Cooking to Perfection: Check the center of the casserole first when testing rice for doneness, since that spot cooks last.
• Let it Rest: Do this before serving so the rice can finish absorbing liquid, and the casserole sets up for easier scooping.

Save it For Later

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months.

Reheat portions in the microwave or cover and warm in the oven until heated through. For the best texture, add fresh toppings after reheating rather than before storing.

Fajita Night Favorites

Did you enjoy this Chicken Fajita Casserole Recipe? Leave a comment and rating below.







Prep Time 5 minutes minutes

Cook Time 1 hour hour

5 minutes minutes

Total Time 1 hour hour 10 minutes minutes

• Preheat oven to 375°F.

• In a greased 9×13-inch baking dish, add rice, salsa, chicken broth, salt, and pepper to taste. Stir to combine.

• Layer the frozen peppers and onions on top of the rice mixture.

• In a bowl, add the chicken and the fajita seasoning. Mix until the chicken is evenly seasoned.

• Lay the chicken over the frozen vegetables in a single layer. Cover tightly with foil and bake for 1 hour or until the rice is tender and the chicken has reached an internal temperature of 165°F.

• Uncover, top with cheese and broil for 3 to 5 minutes or until cheese is melted and bubbly. Rest 5 minutes before serving.

• If using chicken breasts, cut into 3/4-inch strips.
• Top with cilantro, avocado, green onions, sour cream, or tomatoes.
• Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months. 

 

Calories: 430 | Carbohydrates: 55g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 1041mg | Potassium: 688mg | Fiber: 2g | Sugar: 3g | Vitamin A: 481IU | Vitamin C: 3mg | Calcium: 259mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Mexican

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