When you’re craving something bold, filling, and irresistibly cheesy, this Chicken Fajita Casserole delivers. Imagine the sizzling flavors of fajitas—savory chicken, vibrant bell peppers, warm spices—all tucked into a single dish that comes together in the oven. This recipe takes everything you enjoy about fajitas and simplifies it. No need to fire up a skillet at the last minute or serve up a dozen tortillas. Instead, you mix, bake, and enjoy.
Why We Love This Chicken Fajita Casserole Recipe
This recipe wins on every level. It’s rich and creamy, with the perfect balance of spice and warmth. You get the familiar fajita flavor, but instead of standing over a stove, you combine everything and let the oven do the work. The rotisserie chicken keeps things simple, while cream cheese, sour cream, and melted shredded cheese add that extra layer of comfort.
The Spanish-style rice fills it out beautifully, turning it into a complete meal in one pan. Whether you’re feeding a family, prepping for the week, or just want something hearty without much fuss, this casserole gives you that satisfaction with ease. Plus, it’s super adaptable, letting you swap or adjust ingredients to match what you have on hand.
Ingredients for Chicken Fajita Casserole
The beauty of this recipe is that it uses common ingredients that are big on flavor. From tender chicken to creamy cheese and bold seasonings, every component plays a role in creating that iconic fajita taste—but in a more comforting, baked format.
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup diced yellow onion
- 2 tablespoons oil (divided; olive or avocado oil works well)
- 4 cups chopped rotisserie chicken
- 2 (8.8 oz) packages Spanish-style rice (cooked according to directions)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup salsa
- 1 (8 oz) block cream cheese, softened
- 8 oz shredded Mexican cheese blend (divided)
- ½ cup sour cream
- 1 (1.25 oz) packet fajita seasoning
- 3 tablespoons chopped cilantro (optional)
How to Make Chicken Fajita Casserole Directions
Start by preheating your oven to 350°F. This gives you time to prep everything without rushing. Grab a large skillet or sauté pan and place it on medium heat. Pour in 1 tablespoon of oil, then toss in the diced green bell pepper, red bell pepper, and yellow onion. Sauté these veggies for around 5 minutes, until the onions soften and become slightly translucent. This step helps release their flavors and adds that signature fajita aroma.
Once your veggies are softened, it’s time to add the rest. Stir in your chopped rotisserie chicken—about 4 cups. Follow that with your pre-cooked Spanish-style rice. Add the can of cream of chicken soup, your salsa, softened cream cheese, half of the shredded cheese, sour cream, and fajita seasoning. Everything in this pan should now be colorful, creamy, and smelling like a fiesta. Stir it well until the mixture is smooth and the cream cheese is melted completely.
Remove the pan from heat. Lightly grease a 9×13-inch baking dish with the remaining tablespoon of oil. Now, carefully transfer the chicken and rice mixture into the baking dish. Spread it evenly with a spatula or spoon so it bakes uniformly.
Cover the dish with aluminum foil and place it in your preheated oven. Bake for 15 to 20 minutes, just until it’s heated through and starts to bubble around the edges. Then, remove the foil and sprinkle the remaining shredded cheese evenly on top.
Return the dish to the oven and bake for another 5 minutes. This final step melts the cheese and gives the top that creamy, golden finish. Once it’s out of the oven, you can sprinkle chopped cilantro on top for a fresh, herby touch. Now your casserole is ready to serve—no tortillas needed.
How to Serve Chicken Fajita Casserole
You’ll find this dish is rich and filling all on its own, but it’s also versatile enough to pair with simple sides. You can serve it with a light salad or some roasted vegetables if you’re looking to add more greens to your plate. A dollop of extra sour cream, sliced avocado, or a sprinkle of green onions can elevate it even more without much effort.
For added crunch, you could serve it with a side of tortilla chips. The casserole itself has everything—protein, carbs, spice, and creaminess—so it works beautifully as a stand-alone meal. Just scoop out generous portions and enjoy the comforting layers of flavor in every bite. It also makes a great potluck dish, since it travels well and can be served straight from the dish.
Expert Tips: Chicken Fajita Casserole
Use rotisserie chicken to save time – It’s already cooked and packed with flavor, making this recipe even faster to prep.
Soften the cream cheese properly – Let it sit at room temperature so it blends smoothly without lumps.
Don’t skip sautéing the veggies – It enhances their flavor and prevents them from being too crunchy or raw after baking.
Try different cheeses – If you don’t have Mexican blend, a mix of cheddar and Monterey Jack works perfectly.
Taste your fajita seasoning – Brands vary in salt and spice. If yours is extra bold, you can use a little less or mix in a teaspoon of chili powder and cumin instead.
Let it rest before serving – Give it 5 to 10 minutes out of the oven so the casserole sets and scoops cleanly.
How to Store Chicken Fajita Casserole
Once cooled, store leftovers in an airtight container and keep it in the fridge for up to 4 days. It reheats well in the microwave or oven, and the flavors often deepen the next day. If you’re prepping in advance, you can also freeze it.
To freeze, let the casserole cool fully, then wrap it tightly in foil and place in a freezer-safe bag or container. Label it and store for up to 2 months. To reheat from frozen, let it thaw in the fridge overnight, then bake covered at 350°F until warmed through.
Variation of Chicken Fajita Casserole
This recipe is easy to adapt to what you have on hand. For a lighter version, swap the cream of chicken soup for a low-fat variety, or use Greek yogurt in place of sour cream. Want a spicier casserole? Add some diced jalapeños or a splash of hot sauce into the mix.
You can also try different protein options—like shredded turkey or grilled shrimp—for a new twist. For a vegetarian version, use black beans or sautéed mushrooms in place of chicken. Swap the rice for quinoa or cauliflower rice if you’re going low-carb. You can even roll this mixture into tortillas to make stuffed burritos or freeze for quick meals later.
Frequently Asked Questions: Chicken Fajita Casserole
Can I make Chicken Fajita Casserole ahead of time?
Yes, you can prepare the casserole up to a day in advance. Assemble it, cover with foil, and store in the fridge until ready to bake.
What kind of chicken should I use?
Rotisserie chicken is ideal for convenience, but you can also use leftover grilled or baked chicken. Just be sure it’s well-seasoned.
Is this casserole spicy?
It has mild heat from the fajita seasoning and salsa. If you’re sensitive to spice, choose a mild salsa and reduce the seasoning slightly.
Can I freeze Chicken Fajita Casserole?
Absolutely. Let it cool, wrap it tightly, and freeze. Thaw overnight in the fridge before reheating in the oven.
What should I serve with this dish?
It’s great on its own, but you can add avocado slices, a fresh green salad, or tortilla chips for extra crunch.
Can I use plain rice instead of Spanish-style rice?
Yes, though Spanish-style rice adds extra flavor. If using plain rice, consider adding more seasoning or mixing in some diced tomatoes and spices.
Chicken Fajita Casserole
Ingredients
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup diced yellow onion
- 2 tablespoons oil (divided; olive or avocado oil)
- 4 cups chopped rotisserie chicken
- 2 packages Spanish-style rice (8.8 oz each, cooked according to directions)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup salsa
- 1 block cream cheese (8 oz, softened)
- 8 oz shredded Mexican cheese blend (divided)
- 1/2 cup sour cream
- 1 packet fajita seasoning (1.25 oz)
- 3 tablespoons chopped cilantro (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced green bell pepper, red bell pepper, and yellow onion. Sauté for about 5 minutes until the onions are translucent.
- Stir in the chopped rotisserie chicken and cooked Spanish-style rice. Add the cream of chicken soup, salsa, softened cream cheese, half of the shredded cheese, sour cream, and fajita seasoning. Mix until smooth.
- Lightly grease a 9×13-inch baking dish with the remaining tablespoon of oil. Transfer the chicken and rice mixture into the baking dish and spread evenly.
- Cover the dish with aluminum foil and bake for 15 to 20 minutes until heated through. Remove foil, sprinkle remaining shredded cheese on top, and bake for an additional 5 minutes until cheese is melted.
- Sprinkle chopped cilantro on top before serving.
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