Fajita Chicken Casserole is a great option for busy weeknights. It’s easy to make, uses common ingredients, and is sure to please the whole family. This meal combines the flavors of fajitas in a comforting, cheesy casserole that is filling and delicious. Plus, it requires minimal preparation and cleanup, making it a winner for hectic days.

how to make Fajita Chicken Casserole

Ingredients:

4 cups shredded cooked chicken (about 3 large breasts)
2 cups instant rice
1 (10.5-ounce) can cream of chicken soup
1 cup bell peppers, sliced
1 cup onion, sliced
1 cup shredded cheese (cheddar or Mexican blend)
1 tablespoon fajita seasoning
Salt and pepper to taste

Directions:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, instant rice, cream of chicken soup, sliced bell peppers, sliced onion, fajita seasoning, salt, and pepper. Mix well.
Spread the mixture evenly in a greased 9×13 inch baking dish.
Top with shredded cheese.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving. Enjoy!

how to serve Fajita Chicken Casserole

Fajita Chicken Casserole is best served hot out of the oven. You can serve it with some fresh toppings like chopped cilantro, diced tomatoes, or sliced jalapeños. It also pairs well with tortillas or a side of guacamole and sour cream, adding extra flavor and zest to your meal.

how to store Fajita Chicken Casserole

To store leftover Fajita Chicken Casserole, let it cool down completely. Then, cover the dish tightly with plastic wrap or aluminum foil, or transfer to an airtight container. It will stay fresh in the refrigerator for about 3 to 4 days. If you want to keep it longer, you can freeze the casserole for up to 3 months. Just make sure to thaw it in the fridge before reheating.

tips to make Fajita Chicken Casserole

For a little extra heat, you can add chopped jalapeños or use spicy fajita seasoning.
Feel free to mix in other veggies like mushrooms or corn for added texture and flavor.
If you like a crispy top, consider broiling the casserole for a couple of minutes at the end of baking time.

variation

You can easily turn this casserole into a vegetarian dish by omitting the chicken and using a mix of beans (like black beans and kidney beans) instead. You might also want to add more vegetables, such as zucchini or corn, to make it heartier.

FAQs

1. Can I use cooked chicken from a store?
Yes, you can use store-bought rotisserie chicken. Just shred it and use it in the recipe to save time.

2. Can I make this dish ahead of time?
Yes, you can prepare the casserole the night before, cover it, and store it in the fridge. Bake it when you’re ready to eat.

3. What if I don’t have instant rice?
You can use regular rice, but you’ll need to cook it according to package instructions before mixing it into the casserole. Keep in mind that cooking times may vary.

Fajita Chicken Casserole

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Ingredients

4 cups shredded cooked chicken about 3 large breasts
2 cups instant rice
1 10.5-ounce can cream of chicken soup
1 cup bell peppers sliced
1 cup onion sliced
1 cup shredded cheese cheddar or Mexican blend
1 tablespoon fajita seasoning
Salt and pepper to taste

Instructions

In a large mixing bowl, combine the shredded chicken, instant rice, cream of chicken soup, sliced bell peppers, sliced onion, fajita seasoning, salt, and pepper. Mix well.
Spread the mixture evenly in a greased 9x13 inch baking dish.
Top with shredded cheese.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving. Enjoy!