This chicken fajita casserole is everything you love about sizzling fajitas, but without the hassle of assembling individual wraps. Tender rotisserie Chicken Fajita Casserole, sautéed peppers and onions, creamy cheese, and perfectly seasoned Spanish rice all baked together in one dish it's comfort food at its finest. I started making this when I wanted fajita flavors but needed something easier for busy weeknights. Now it's one of those recipes I turn to when I want something hearty, satisfying, and guaranteed to make everyone happy.
If you love easy, flavorful casseroles, you'll also want to try Homemade Lasagna, Korean Ground Beef Bowls, or Roasted Tomato and Garlic Ricotta Pasta.
Why You'll Love This Chicken Fajita Casserole
This chicken fajita casserole is ridiculously easy to make and packed with flavor. The rotisserie chicken saves you time, the peppers and onions add sweetness and crunch, and the combination of cream cheese, sour cream, and salsa creates a creamy, tangy sauce that ties everything together. The melted Mexican cheese on top? Pure comfort. It feeds a crowd, reheats beautifully, and you can prep it ahead of time for even easier weeknight dinners.
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Chicken Fajita Casserole Ingredients
Each ingredient adds flavor, creaminess, and that classic fajita taste.
See Recipe Card Below This Post For Ingredient Quantities
- Green bell pepper: Adds sweetness and a slight crunch. Fresh peppers make a big difference.
- Red bell pepper: Brings color and a slightly sweeter flavor than green peppers.
- Yellow onion: Adds a savory base and sweetness when sautéed.
- Oil: Used for sautéing the vegetables and greasing the pan. Avocado or olive oil both work.
- Rotisserie chicken: The ultimate shortcut. It's already cooked, seasoned, and ready to go.
- Spanish style rice: Adds flavor and texture. Pre-cooked packages make this so easy, but you can use homemade if you prefer.
- Cream of chicken soup: Creates a creamy base for the casserole.
- Salsa: Adds tang, moisture, and a bit of heat. Use your favorite variety.
- Cream cheese: Makes the casserole rich and creamy. Make sure it's softened so it mixes in smoothly.
- Mexican shredded cheese: A blend of cheeses that melts beautifully. Half goes in the casserole, half goes on top.
- Sour cream: Adds tanginess and extra creaminess.
- Fajita seasoning: The key to getting that authentic fajita flavor without doing all the work.
- Cilantro: Optional, but it adds a fresh, herbaceous finish that brightens the whole dish.
how to make Chicken Fajita Casserole
Follow these easy steps to make a delicious chicken fajita casserole.
- Preheat the oven: Set your oven to 350°F and let it heat up while you prep the casserole.
- Sauté the vegetables: In a large sauté pan, add the diced green bell pepper, red bell pepper, yellow onion, and 1 tablespoon of oil. Cook over medium heat for about 5 minutes, stirring occasionally, until the onions are translucent and the peppers are softened.
- Combine the casserole ingredients: To the same pan, add the chopped rotisserie chicken, cooked Spanish rice, cream of chicken soup, salsa, softened cream cheese, half of the Mexican shredded cheese, sour cream, and the packet of fajita seasoning. Stir everything together over medium heat until fully combined and the cream cheese has melted into the mixture.
- Prepare the baking dish: Remove the pan from heat. Grease a 9x13-inch baking dish with the remaining 1 tablespoon of oil. Transfer the chicken mixture to the prepared dish and spread it out evenly.
- Bake covered: Cover the baking dish with aluminum foil and bake for 15-20 minutes, or until the casserole is warmed through and bubbling around the edges.
- Add the cheese topping: Remove the foil and sprinkle the remaining Mexican shredded cheese over the top of the casserole. Return it to the oven and bake for an additional 5 minutes, or until the cheese is completely melted and golden.
- Garnish and serve: Remove from the oven and top with chopped cilantro if desired. Serve warm and enjoy!
Substitutions and Variations
Top with tortilla chips: Crush some tortilla chips and sprinkle them on top for added crunch.
Use different protein: Swap the rotisserie chicken for cooked ground beef, ground turkey, or even shredded beef.
Make it low-carb: Use cauliflower rice instead of Spanish rice to cut down on carbs.
Add beans: Stir in a can of black beans or pinto beans for extra protein and fiber.
Make it spicier: Use spicy salsa, add diced jalapeños, or sprinkle in some cayenne pepper.
Use tortillas: Layer flour or corn tortillas in the casserole for a more traditional fajita feel.
EQUIPMENT
Sauté pan: For cooking the vegetables and combining the casserole ingredients.
9x13-inch baking dish: The perfect size for this casserole.
Aluminum foil: For covering the casserole while it bakes.
Knife and cutting board: For chopping the vegetables and chicken.
Storage Tips
Store leftover chicken fajita casserole in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or reheat the whole dish covered with foil in a 350°F oven until warmed through. You can also freeze the casserole before or after baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.
Serving Suggestions
This chicken fajita casserole is a complete meal on its own, but it pairs beautifully with simple sides like tortilla chips and guacamole, a fresh green salad, Mexican street corn, or warm flour tortillas. For a full Mexican-inspired spread, serve it alongside Chipotle Ranch Grilled Chicken Burrito, Korean Ground Beef Bowls, or Spicy Buffalo Chiken Wraps.
Expert Tips
Use rotisserie chicken. It saves so much time and adds great flavor without any extra work.
Soften the cream cheese. This helps it melt smoothly into the casserole without leaving lumps.
Don't skip the foil. Covering the casserole while it bakes keeps it from drying out.
Prep ahead. You can assemble the entire casserole up to a day ahead, cover it, and refrigerate. Just add an extra 5-10 minutes to the baking time if it's cold from the fridge.
Customize the heat. Use mild, medium, or hot salsa depending on your family's spice tolerance.
FAQ
Can I use regular rice instead of Spanish rice for chicken fajita casserole?
Yes, you can use regular white rice, brown rice, or even cauliflower rice. If you're using plain rice, consider adding a bit of extra fajita seasoning or taco seasoning to boost the flavor since Spanish rice is already seasoned.
Can I make Chicken Fajita Casserole ahead of time?
Absolutely! Assemble the casserole up to 24 hours ahead, cover it tightly with foil, and refrigerate. When you're ready to bake, let it sit at room temperature for about 15 minutes, then bake as directed. You may need to add an extra 5-10 minutes to the baking time.
How can I make Chicken Fajita Casserole spicier?
Use hot salsa, add diced jalapeños or green chiles, sprinkle in cayenne pepper or extra chili powder, or top with pepper jack cheese instead of the Mexican cheese blend. You can also serve it with hot sauce on the side.
Can I use chicken breast instead of rotisserie chicken in the casserole?
Yes! You can cook and shred or dice chicken breasts ahead of time. Season them with fajita seasoning while cooking for the best flavor. Rotisserie chicken is just a convenient shortcut, but homemade cooked chicken works great too.
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Pairing
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Chicken Fajita Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a sauté pan, heat 1 tablespoon of oil over medium heat. Add the diced green bell pepper, red bell pepper, and yellow onion. Sauté for 5 minutes until the onions become translucent.
- Add the rotisserie chicken, Spanish style rice, cream of chicken soup, salsa, cream cheese, half of the shredded Mexican cheese, sour cream, and fajita seasoning to the sauté pan. Stir until the mixture is fully combined and the cream cheese has melted.
- Remove the pan from the heat and set the mixture aside.
- Grease a 9×13-inch baking dish with the remaining 1 tablespoon of oil. Transfer the chicken mixture to the baking dish and spread it out evenly.
- Cover the baking dish with aluminum foil and bake for 15-20 minutes, or until the casserole is heated through and bubbly.
- Remove the foil and sprinkle the remaining shredded cheese over the top. Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese has fully melted and is bubbly.
- Garnish the casserole with chopped cilantro if desired, and serve.
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