Chicken Fajita Casserole Recipe

Introduction

This creamy, cheesy Chicken Fajita Casserole recipe is the ultimate easy weeknight dinner. It combines tender chicken, rice, and colorful peppers with classic fajita seasonings for a comforting, all-in-one meal. For another quick casserole option, try this Fajita Chicken Casserole: 30-Minute Tex-Mex Magic. It’s a family-friendly dish that delivers big flavor with minimal effort.

Ingredients

This creamy, cheesy, and packed with fajita flavor chicken casserole with rice and peppers delivers a comforting aroma and satisfying texture that will make it your new family favorite.

• 1 lb boneless, skinless chicken breasts
• 1 cup uncooked white rice
• 1 can cream of chicken soup
• 1 cup sour cream (or Greek yogurt)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 large onion, diced
• 2 large bell peppers, diced
• 1 packet fajita seasoning
• 1 can diced tomatoes with green chilies
• 1 tsp olive oil (or avocado oil)

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This creamy, cheesy, and packed with fajita flavor chicken casserole with rice and peppers is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 1.5 lbs boneless, skinless chicken breasts, 1 cup long-grain white rice, 1 red bell pepper, 1 green bell pepper, 1 yellow onion, 2 cups shredded Mexican cheese blend, 1 can cream of chicken soup, 1 cup sour cream, and fajita seasoning. Chop all vegetables into uniform strips for even cooking.

Step 2 — Season and Cook Chicken

Season chicken generously with fajita seasoning. Cook in a skillet over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Remove from pan and let rest before dicing into bite-sized pieces.

Step 3 — Sauté Vegetables

In the same skillet, sauté bell peppers and onion until tender-crisp, about 5-6 minutes. This builds flavor by incorporating the fond left from the chicken.

Step 4 — Combine Creamy Mixture

In a large bowl, mix cream of chicken soup, sour cream, and 1/2 cup chicken broth until smooth. Stir in uncooked rice, diced chicken, and sautéed vegetables until evenly coated.

Step 5 — Assemble Casserole

Transfer mixture to a greased 9×13 baking dish. Spread evenly and press down lightly. Top with remaining shredded cheese, covering the entire surface for maximum meltiness.

Step 6 — Bake to Perfection

Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake another 15-20 minutes until rice is tender, cheese is golden, and edges are bubbly.

Step 7 — Rest Before Serving

Let casserole stand 10 minutes after baking. This allows the creamy sauce to thicken and makes serving cleaner portions.

Step 8 — Garnish and Serve

Top with fresh cilantro, sliced jalapeños, or a dollop of sour cream. Serve hot alongside tortilla chips or a crisp green salad.

Nutritional Information

Calories	485
Protein	32g
Carbohydrates	38g
Fat	21g
Fiber	3g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Swap: Use Ground Turkey — A leaner protein option that still absorbs the creamy, cheesy fajita flavors beautifully.
• Lower-Carb: Substitute Cauliflower Rice — Reduces carbs while maintaining the texture and soaking up the savory sauce.
• Dairy-Free: Use Cashew Cream & Vegan Cheese — Delivers the same creamy, cheesy texture without dairy, keeping the fajita essence intact.
• Gluten-Free: Opt for Tamari Instead of Soy Sauce — A simple swap to ensure the dish remains gluten-free while adding umami depth.
• Low-Sodium: Use No-Salt-Added Diced Tomatoes & Broth — Cuts sodium significantly without sacrificing the robust fajita flavor profile.
• Vegan: Substitute Chickpeas for Chicken — A hearty, plant-based protein that works wonderfully with the peppers and creamy sauce.
• Spice Control: Use Mild Green Chiles — Perfect for those who prefer a milder version while keeping the fajita character.
• Extra Veggies: Add Zucchini or Spinach — Boosts nutrition and color, blending seamlessly into the cheesy rice base.

Serving Suggestions

• Serve this creamy, cheesy, and packed with fajita flavor chicken casserole with a crisp green salad or tangy coleslaw to balance the richness.
• Pair with warm tortillas or crusty bread for scooping up every last bit of the flavorful rice and peppers.
• Offer a variety of toppings like fresh cilantro, diced avocado, sour cream, or a squeeze of lime juice for a customizable meal.
• Perfect for potlucks and family gatherings, as it’s a complete, crowd-pleasing meal in one dish.
• For a casual weeknight dinner, serve directly from the baking dish for easy cleanup and a cozy, family-style presentation.
• Accompany with chilled Mexican beer or a refreshing agua fresca for a complete fiesta experience.

This creamy, cheesy, and packed with fajita flavor chicken casserole with rice and peppers is the ultimate weeknight comfort food that’s both satisfying and easy to serve.

Common Mistakes to Avoid

• Mistake: Using raw chicken directly in the casserole. Fix: Sauté chicken first to develop flavor and ensure it cooks through.
• Mistake: Overcooking the rice before baking. Fix: Use parboiled or slightly undercooked rice so it absorbs liquid without turning mushy.
• Mistake: Adding peppers too early. Fix: Sauté peppers briefly to retain their crisp-tender texture and vibrant color.
• Mistake: Using low-fat cheese that doesn’t melt well. Fix: Opt for full-fat cheeses like Monterey Jack or cheddar for optimal creaminess.
• Mistake: Skipping the seasoning on the chicken. Fix: Coat chicken generously with fajita seasoning before cooking to build layers of flavor.
• Mistake: Not letting the casserole rest after baking. Fix: Allow it to set for 10 minutes so the creamy sauce thickens and servings hold shape.
• Mistake: Using the wrong rice-to-liquid ratio. Fix: Measure liquids accurately based on your rice type to prevent a dry or soupy result.
• Mistake: Overmixing ingredients before baking. Fix: Gently fold components to maintain distinct textures in every bite.

Storing Tips

• Fridge: Store this creamy, cheesy, and packed with fajita flavor chicken casserole in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat individual portions in the microwave until steaming hot, or bake the entire casserole covered at 350°F until it reaches an internal temperature of 165°F.

Always use a food thermometer to ensure the chicken casserole with rice and peppers reaches a safe internal temperature of 165°F during reheating.

Conclusion

This creamy, cheesy chicken fajita casserole is the ultimate weeknight dinner, packed with fajita flavor. Give it a try and let us know what you think in the comments! For another easy meal, check out our Easy Cheesy Garlic Chicken Wraps Ready in 30 Minutes. Subscribe for more delicious recipes!

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FAQs

Can I make this creamy, cheesy, and packed with fajita flavor chicken casserole ahead of time?

Yes, you can assemble the casserole a day in advance. Cover it tightly and refrigerate. You may need to add a few extra minutes to the baking time since it will be cold from the fridge.

What type of rice works best in this chicken casserole?

Long-grain white rice is ideal as it holds its texture well during baking. Avoid quick-cook or instant rice, as they can become mushy. The rice absorbs the creamy, cheesy, and packed with fajita flavor sauce perfectly.

Can I use a different protein instead of chicken?

Absolutely. Shredded cooked beef or black beans are excellent substitutes. Adjust cooking times as needed to ensure your protein is fully heated through in the creamy, cheesy sauce.