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Chicken Fajita Casserole is exactly what I make when I want all those sizzling Tex Mex flavors in a family friendly bake that fills everyone up. Creamy, cheesy, and deeply savory, it is a lifesaver for busy weeknights or casual gatherings when you need something comforting and crowd pleasing but do not want to fuss over a skillet.
This recipe popped up when I had a fridge full of leftover chicken and hectic schedules I could not beat. Now every time we eat it, someone asks for seconds and it never makes it through until breakfast the next day.
Ingredients
- Shredded cooked chicken: provides bulk and protein so grab a rotisserie or use leftovers for maximum ease
- Instant rice: ensures the casserole bakes evenly and fast no need to cook rice ahead
- Cream of chicken soup: brings a creamy backbone choose low sodium for control
- Sour cream: adds tangy richness and helps everything stay moist
- Frozen onion and bell pepper blend: saves time and provides color without chopping
- Diced tomatoes with chilies: give subtle heat and bursts of tomato flavor opt for Rotel brand if you want authentic taste
- Chicken broth: moistens the rice and layers in chicken flavor use homemade or low sodium for best results
- Fajita seasoning: infuses Tex Mex flavor choose a quality blend with a balance of cumin smoked paprika and herbs
- Shredded Mexican blend cheese: melts perfectly and adds a gooey golden topping pre shredded cheese saves time but fresh grated gives the best melt
Step by Step Instructions
- Preheat and Prep:
- Preheat oven to 350 degrees Fahrenheit and coat a 9 by 13 inch baking dish with a bit of nonstick spray. This simple step helps your casserole lift out easily after baking.
- Mix the Filling:
- In a really big bowl combine the chicken uncooked instant rice cream of chicken soup sour cream frozen onion and pepper blend tomatoes with chilies chicken broth fajita seasoning and half the cheese. Stir well so every bite has a little of everything. Mixing in a big bowl will keep things tidy.
- Assemble and Bake:
- Spread the mixture evenly in your prepared dish. Cover it tightly with foil so the rice steams as it bakes. Bake for about 35 to 45 minutes. Start checking around the 35 minute mark and keep an eye until the rice is tender.
- Add Cheese and Finish Baking:
- Once the rice is soft, take off the foil and sprinkle on the rest of the cheese. Slide back into the oven just until the cheese is bubbly and golden. Let it rest five to ten minutes so you can cut neat squares and the flavors can settle.
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I love adding a little extra fajita seasoning for pop and could never skip the final golden gooey cheese layer on top. The casserole’s smell as it bakes has become my family’s favorite way to know dinner is almost ready. We all end up gathered in the kitchen before the timer even goes off.
Storage Tips
Leftovers keep perfectly in an airtight container in the fridge for up to four days and reheat beautifully in the microwave or oven. Let it cool completely before covering so you do not get soggy rice. If freezing, wrap tightly and store up to three months. Thaw before reheating for best texture.
Ingredient Substitutions
You can swap Greek yogurt for sour cream if you want a protein boost. If you like spice, use pepper jack or add extra diced green chilies. Black beans or corn can bulk it up for heartier eaters.
Serving Suggestions
Spoon out big squares with a fresh green salad or quick guacamole on the side. I like to set out bowls of chopped cilantro lime wedges and sliced jalapenos so everyone can customize their plates. Good with warm flour tortillas if you want to scoop it up.
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Cultural Notes
Fajitas are a Tex Mex classic that usually arrives as sizzling meat and peppers in a skillet. This casserole turns that flavor into a weeknight ready bake with zero fuss. You will taste the layered seasoning and get the classic mix of chicken peppers onion and cheese in a new easy to love format.
Recipe FAQs
- → Can I use freshly cooked rice instead of instant rice?
Instant rice is recommended since it cooks quickly and absorbs the flavors well. Regular cooked rice may become too soft or mushy in the oven.
- → What type of chicken works best?
Shredded rotisserie, baked, or poached chicken makes preparation simple and keeps the texture moist throughout baking.
- → Can I substitute fresh peppers for the frozen blend?
Yes, chopped fresh onions and bell peppers can be used for added crunch and sweetness. Sauté first for best results.
- → How do I make the casserole less spicy?
Choose mild diced tomatoes with chilies and adjust the amount of fajita seasoning to control heat.
- → Is it possible to prepare this ahead of time?
Assemble everything up to baking, cover tightly, and refrigerate for up to 24 hours before baking as directed.
- → Can this be frozen?
Yes, assemble without baking, wrap well, and freeze for up to 3 months. Thaw overnight and bake as usual.