Looking for a quick and easy Tex-Mex casserole recipe that’s packed with flavor and perfect for busy weeknights? This Fajita Chicken Casserole is a creamy, cheesy, and satisfying dinner made with shredded chicken, instant rice, fajita seasoning, and a delicious blend of bell peppers, onions, and melty Mexican cheese. Perfect for a family dinner, meal prep, or even a potluck favorite!
Ingredients:
4 cups shredded cooked chicken (about 3 large chicken breasts)
2 cups instant rice
1 can (10.5 oz) 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 (like RoTel), undrained
1½ cups chicken broth
1 packet (1.12 oz) fajita seasoning mix
1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)
Directions:
- Prep the Casserole Dish
Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray. - Combine the Ingredients
In a large mixing bowl, stir together the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half the shredded cheese. Mix until well combined. - Layer in the Dish
Spread the mixture evenly into the prepared baking dish. - Bake Covered
Cover with aluminum foil and bake for 35 minutes. - Add Cheese & Bake Again
Remove the foil, sprinkle the remaining shredded Mexican cheese over the top, and bake uncovered for an additional 10 minutes, or until the cheese is fully melted and bubbly.
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 45 minutes
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