This easy chicken Fajita Casserole combines all the delicious flavors of chicken fajitas in casserole form, and it is one of our favorite chicken casseroles.
Life is definitely busy this time of year. The hustle and bustle really keeps you flying by the seat of your pants. So easy, simple casseroles that come together quickly and contain wholesome ingredients are always appreciated at my house.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chicken: You can use boneless, skinless chicken breasts or thighs for this recipe. Just try to cut the chicken into bite-sized, uniform pieces so they cook evenly. Thigh bites will take slightly longer to cook.
- Smoked paprika: Don’t confuse this with sweet or hot paprika. The peppers are smoked over an oak fire before grinding them, which adds a lot of flavor dimension.
- Bell peppers: You can use any color bell pepper. I think a variety of colored peppers makes the dish look beautiful.
- Instant rice: I like to use Minute Rice, but Kroger and Walmart brands are good too.
- Chicken broth: Preferably low sodium.
- Cream of chicken soup: I use the heart-healthy version of Campbell’s.
- Canned fire-roasted tomatoes: Use canned diced tomatoes or Rotel Fire Roasted Tomatoes if you can not find them.
- Cheddar cheese: I like to use shredded cheddar cheese, but you can use pepper jack, Monterey Jack, or any Mexican or fajita blend that melts well.
How To Make Chicken Fajita Casserole
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the olive oil, garlic powder, chili powder, ground cumin, smoked paprika, lime juice, and honey. Add the chicken pieces and marinate.
- Cook the chicken in a little oil until browned on both sides. Plate the chicken.
- Cook the bell peppers and onions until lightly browned on the edges. Add the rice and continue cooking for a few minutes until lightly browned.
- Stir in the chicken broth, chicken soup, fire-roasted tomatoes, salt, black pepper, and the cooked chicken.
- Cover and bake for 30 minutes or until the rice is tender.
- Sprinkle with plenty of shredded cheddar cheese and bake until the cheese melts and the casserole is hot.
Preparation Tips
- Don’t skip the seasoning/marinade step of this recipe. It adds a lot of flavor and dimension to the recipe.
- If you do not have an ovenproof skillet, transfer the mixture to a baking dish, then top with the cheese.
- Top with any or all of your favorite toppings, such as chopped cilantro, tomatoes, black beans, green onions, avocado, black olives, or sour cream.
This delectable casserole is quick and easy to prepare. Serve with soft flour tortillas like chicken soft tacos, or crispy tortilla chips like nachos, but I personally like it straight out of the skillet. That way, the flavors can really burst without being masked by more carbs.
More Tex-Mex recipes
Chicken Fajita Casserole
This protein-packed Chicken Fajita Casserole comes together quickly and easily. It combines deliciously seasoned chicken with bell peppers, onions, rice, and plenty of melted cheddar cheese.
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Servings: 4 servings
Calories: 657kcal
Ingredients
- 1¼ lbs boneless skinless chicken breast cut into bite-sized pieces
- 2 tablespoons olive oil
- 1½ teaspoon garlic powder
- 1½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 1 red pepper chopped
- 1 orange pepper chopped
- 2 cups instant rice such as minute rice
- 1½ cups low-sodium chicken broth
- 1 (10-ounce) can cream of chicken soup
- 1 (15-ounce) can can fire-roasted tomatoes
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ cups shredded cheddar cheese
- salsa optional
- sour cream optional
Instructions
- Preheat oven to 350 degrees.
- Whisk the olive oil, garlic powder, chili powder, ground cumin, smoked paprika, lime juice, and honey in a large bowl. Add the chicken pieces and marinate covered in the refrigerator for 30-60 minutes.
- Heat 1½ tablespoons of vegetable oil in a large ovenproof skillet over medium-high heat, then cook chicken until browned on both sides, approximately 5-6 minutes. Work in small batches and plate the chicken.
- Add more oil if needed. Cook the bell peppers and onions until lightly browned on the edges. Add the rice and continue cooking for 2-3 minutes our until lightly browned.
- Stir in the chicken broth, chicken soup, fire-roasted tomatoes, salt, and cooked chicken.
- Cover and bake for 30 minutes or until the rice is tender.
- Sprinkle with plenty of shredded cheddar cheese and bake until the cheese melts and the casserole is hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at reduced power for 1-minute increments until warm.
Nutrition
Calories: 657kcal | Carbohydrates: 50g | Protein: 46g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 133mg | Sodium: 783mg | Potassium: 863mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1991IU | Vitamin C: 68mg | Calcium: 343mg | Iron: 5mg
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Karen
omg the fajita rice casserole was sooooo good, so good. I can’t wait to make it again. Thank you so much. my husband and I loved it.
Hadley
What an interesting way to have fajitas! I like the idea of it just being a casserole.
Andrea M
There is nothing like a good fajita. This was easy and so darn delicious! Thanks for the recipe, Beth!
Beth Pierce
My pleasure, Andrea!
Amber
I love a delicious casserole. This one was a huge hit with with family. Thanks for the recipe, Beth!
Beth Pierce
My pleasure, Amber!
Cathy Zeiler
This was so delicious! It made a perfect burrito filling, especially with some fresh tomatoes! Thanks for a great meal, Beth!
Beth Pierce
Thank you, Cathy! The pleasure is all mine!
Gerald
Your chicken fajita rice casserole was wonderfully comforting and flavorful, perfect for busy nights when you want something hearty and satisfying. My wife and I loved it.
Kimberlee
Thanks for your tip about layering the rice and fajita mix evenly before baking. a simple step that makes a big differencein the texture while making it 😛