Easy Chicken Fajita Casserole Recipe

A wooden spoon lifts a serving of cheesy casserole topped with melted cheese and garnished with cilantro from a baking dish.

Easy Chicken Fajita Casserole Recipe

Course Dinner

Cuisine American, Mexican

Prep Time 15

Cook Time 22

Total Time 37

Servings servings

Calories 481kcal

Author Sherri Hagymas

Ingredients

2 tablespoons olive oil
1 small yellow onion sliced thin
1 cup red bell pepper sliced thin
1 cup green bell pepper sliced thin
1 ½ pounds chicken cooked and shredded (approximately 4 cups cooked)
3 cups Mexican rice cooked per to the package directions (like 6.4 ounce box Rice a Roni Mexican rice)
21 ounces cream of chicken soup (2) 10.5 cans
8 ounces cream cheese at room temperature
3 tablespoons fajita seasoning a 1-ounce packet
2 cups shredded Mexican blend cheese divided
Optional toppings: sour cream avocado, cilantro, crushed tortilla chips

Instructions

Preheat oven to 375° F. Grease a 9x13-inch casserole dish.
Cook the rice per package directions.
3 cups Mexican rice
In a large skillet, add the oil, onions and peppers and saute over medium-high heat for 4-5 minutes until tender. Remove from the heat and set aside.
2 tablespoons olive oil, 1 small yellow onion, 1 cup red bell pepper, 1 cup green bell pepper
In a large bowl, add the cooked, shredded chicken, cooked rice, cream of chicken soup, cream cheese, fajita seasoning, sautéd peppers and onions, and one cup of shredded cheese. Stir until all the ingredients are combined well.
1 ½ pounds chicken, 21 ounces cream of chicken soup, 8 ounces cream cheese, 3 tablespoons fajita seasoning, 2 cups shredded Mexican blend cheese
Pour the mixture into the prepared dish a and top with the remaining cup of cheese.
Bake in the preheated oven for 25 minutes until the cheese is melted and bubbly.
Serve with your favorite toppings like avocado or guacamole, sour cream, cilantro, salsa or pico de gallo.
Optional toppings: sour cream

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze in a freezer safe container for up to 2 months. Keep in mind that rice may be softer when thawed.

Reheat: Reheat single servings on a microwave safe plate in the microwave for 30 seconds, stir and repeat if necessary. Or place the casserole dish in a cold oven and heat to 350° F and cook for 15 minutes or until heated through.

Add in a can of pinto beans or black beans.

Cook a cup of dry white rice instead of mexican rice.

Swap one can of the cream of chicken soup with a cup of salsa or diced tomatoes.

Stir in a ½ cup of sour cream.

Use any blend of cheeses you’d like. Sharp cheddar, Monterey or pepper jack cheese, or colby jack cheeses are all good.

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