Fajita Chicken Casserole
Instructions
Preheat oven to 350°F (175°C) and spray a 9×13-inch dish with nonstick spray.
In a large bowl, mix chicken, rice, soup, sour cream, frozen vegetables, tomatoes with chilies, broth, fajita seasoning, and half the cheese.
Spread evenly into the prepared dish.
Cover with foil and bake for 35 minutes.
Remove foil, sprinkle remaining cheese on top, and bake uncovered for 10 minutes until melted and bubbly.
Rest for 5 minutes before serving.
Pro tips
Use fresh peppers and onions sautéed in olive oil for extra flavor
Marinate chicken in fajita seasoning for deeper taste
Try a homemade seasoning mix for full control of salt and spice
Top with cilantro, avocado, or lime juice before serving
Storage and reheating
Refrigerate leftovers in an airtight container for up to 4 days. For freezing, let the casserole cool completely, portion, and freeze. Reheat covered at 300°F or microwave with a splash of broth to keep rice moist.
Variations
Gluten-free: use gluten-free soup and seasoning
Low-carb: swap rice for cauliflower rice
Dairy-free: use plant-based soup, sour cream, and cheese
Vegetarian: replace chicken with beans, quinoa, or roasted vegetables
FAQ
Can I use rotisserie chicken? Yes, it works perfectly and saves time.
Can I make it ahead? Yes, assemble a day in advance and bake when ready.
How do I keep rice from being undercooked? Mix well and bake covered.
Can I adjust spice level? Yes—choose mild chilies or add jalapeños for heat.
Does it freeze well? Absolutely, both before and after baking.
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