This fajita chicken casserole is a comforting, flavor-packed dish that brings together tender chicken, colorful vegetables, warm spices, and a creamy, cheesy finish. It’s an easy oven-baked meal that feels hearty and satisfying while still being simple enough for busy days.
Why You’ll Love This Recipe
This casserole delivers all the bold flavors of classic fajitas in a simple one-dish meal. It’s easy to prepare, perfect for busy weeknights, and made with ingredients you can find easily. The combination of seasoned chicken, vegetables, rice, and melted cheese makes it filling, satisfying, and great for the whole family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 packet (1 oz / 28 g) fajita seasoning mix
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
1 cup uncooked long-grain rice
2 cups chicken broth
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Place the chicken pieces in a large bowl and coat evenly with the fajita seasoning.
Heat the olive oil in a skillet over medium heat. Add the seasoned chicken and cook for 4 to 5 minutes until lightly browned but not fully cooked.
Spread the uncooked rice evenly in the prepared baking dish. Pour in the chicken broth and heavy cream, stirring gently to distribute the rice.
Layer the sliced bell peppers and onion over the rice mixture. Add the chicken evenly on top.
Sprinkle the cheddar and mozzarella cheeses over the casserole. Season lightly with salt and black pepper.
Cover tightly with foil and bake for 35 minutes. Remove the foil and bake for another 10 to 15 minutes, until the rice is tender, the chicken is fully cooked, and the cheese is melted and lightly golden.
Allow the casserole to rest for 5 minutes before serving.
Add sliced mushrooms, zucchini, or corn for extra vegetables.
For extra heat, include sliced jalapeños or a pinch of chili powder.
Use a different cheese blend for a slightly different flavor profile.
Substitute brown rice for white rice, adding an extra 1/2 cup of broth and extending the baking time by about 10 minutes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave until hot, or reheat the casserole covered in the oven at 350°F (175°C) for 15 to 20 minutes. Add a small splash of broth or milk if needed.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble it in advance, refrigerate it, and bake when ready.
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work very well in this recipe.
Is this casserole spicy?
It is mildly spiced, depending on the fajita seasoning used.
Can I freeze this casserole?
Yes, once fully cooled, it can be frozen for up to 2 months.
Does the rice really cook in the oven?
Yes, the rice absorbs the liquid as it bakes and becomes tender.
What side dishes go well with this?
A simple salad or steamed vegetables pair nicely.
Can I make it dairy-free?
You can substitute dairy-free cream and cheese alternatives.
How do I know the chicken is done?
The chicken should be fully opaque and reach an internal temperature of 165°F (74°C).
Can I add beans?
Yes, cooked beans can be added for extra texture and protein.
Will it taste good the next day?
Yes, the flavors develop even more after resting overnight.
Conclusion
This fajita chicken casserole is an easy, satisfying meal that brings comforting flavors to your table with minimal effort. It’s perfect for sharing, meal prepping, or enjoying leftovers. If you loved this recipe and want to keep getting more original, flavorful dishes like this, stay connected and keep cooking along. Thank you for trusting me with your recipes.
This Fajita Chicken Casserole is a cheesy, oven-baked dish combining seasoned chicken, bell peppers, onions, rice, and a creamy broth for a hearty, all-in-one meal that captures the flavors of classic fajitas with minimal prep.
Ingredients
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 packet (1 oz / 28 g) fajita seasoning mix
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
1 cup uncooked long-grain rice
2 cups chicken broth
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a bowl, toss chicken pieces with fajita seasoning until well coated.
Heat olive oil in a skillet over medium heat and sauté the seasoned chicken for 4–5 minutes until lightly browned.
Spread uncooked rice in the baking dish, then pour in chicken broth and heavy cream. Stir to distribute evenly.
Layer sliced bell peppers and onion over the rice mixture. Add the partially cooked chicken on top.
Sprinkle cheddar and mozzarella cheese evenly over the casserole. Season with salt and black pepper.
Cover the dish tightly with foil and bake for 35 minutes.
Remove foil and bake for another 10–15 minutes until the rice is tender, the chicken is fully cooked, and cheese is melted and lightly golden.
Let rest for 5 minutes before serving.
Notes
Substitute brown rice for white, but increase broth and baking time.
Make ahead and refrigerate before baking.
For more spice, add chili powder or sliced jalapeños.
Add cooked beans or extra vegetables for more texture.
