Fajita Chicken Casserole with Rice is the kind of vibrant, hearty, and incredibly satisfying dish that turns any night into a fun, flavor-packed fiesta. Loaded with tender chicken, colorful peppers, onions, creamy melted cheese, bold fajita seasoning, and perfectly cooked rice, this casserole delivers everything you love about sizzling fajitas in a cozy, baked, family-style dish.
It’s warm, comforting, and unbelievably easy—you just toss everything into one pan and let the oven work its magic. Every scoop bursts with Tex-Mex energy, smoky spices, melty cheese, and the irresistible aroma of roasted vegetables. Whether you’re meal-prepping, feeding a hungry crowd, or craving a no-fuss weeknight dinner, this casserole delivers big flavor with minimal work. It’s comfort food with a fiesta twist.
Equipment You Will Need
- 9×13-inch baking dish
- Large mixing bowl
- Cutting board
- Chef’s knife
- Aluminum foil
- Measuring cups and spoons
- Wooden spoon or spatula
- Large skillet
- Whisk
- Oven mitts
Ingredients List
- For the Casserole Base
- 2 cups uncooked long-grain rice
- 3 cups chicken broth
- 1 ½ lbs cooked chicken breast, shredded or cubed
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- Seasoning & Mix-Ins
- 1 packet fajita seasoning (or 2 tbsp homemade)
- 1 cup sour cream
- 1 cup salsa
- 1 can (10 oz) Rotel tomatoes with green chiles
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ½ tsp pepper
- Cheese Topping
- 2 cups shredded Mexican blend cheese
- ½ cup shredded cheddar (optional for extra richness)
- Chopped cilantro or green onions for garnish
Step-by-Step Instructions
Start by preheating your oven to 375°F (190°C). Lightly grease your baking dish. Pour the uncooked rice directly into the bottom of the dish, spreading it out evenly. In a mixing bowl, whisk together the chicken broth, sour cream, salsa, Rotel, fajita seasoning, garlic powder, paprika, cumin, salt, and pepper until the mixture becomes smooth and fully blended.
The liquid base should be creamy, flavorful, and slightly spicy—perfect for infusing every grain of rice with fajita goodness.
Pour the seasoned mixture over the rice, mixing lightly to ensure all grains are coated. Scatter the cooked chicken evenly across the top. Arrange the sliced bell peppers and onions over the chicken to create colorful, layered coverage.
Press everything down gently with a spoon to lightly submerge it into the mixture. Cover tightly with foil, making sure the edges are sealed well so the rice steams properly without drying out.
Bake the casserole covered for 45 minutes. Remove from the oven, peel back the foil carefully, and check the rice. Stir gently to ensure even cooking, then sprinkle the Mexican blend cheese and cheddar generously across the top.
Return the dish to the oven uncovered for another 10–15 minutes until the cheese melts into a golden, bubbly blanket. Let the casserole rest for 10 minutes so the rice fully absorbs any remaining liquid and the layers set. Garnish with cilantro or green onions and serve hot with lime wedges or tortillas.
Expert Tips for Success
Make sure the dish is sealed tightly before baking to trap steam and cook the rice evenly. Using long-grain rice prevents mushiness and ensures the grains stay fluffy and separate once baked.
Slicing the peppers thinly helps them soften at the same rate as the rest of the ingredients, adding texture without overpowering the dish. Taste the liquid mixture before pouring it onto the rice—adjust seasoning or heat using more fajita spice, chili powder, or salt as needed.
If using freshly cooked chicken, season it lightly beforehand to build flavor from the inside out. Rotel adds heat and acidity, giving depth to the casserole, but you can choose mild, medium, or hot depending on your preference.
For ultra-creamy rice, stir in a spoonful of cream cheese after the first bake before adding cheese on top. Letting the casserole rest ensures the rice finishes absorbing the flavorful broth, making every bite cohesive and satisfying.
Variations and Substitutions
Swap out chicken for cooked shredded beef, ground turkey, or even seasoned shrimp for a delicious protein twist. For a vegetarian version, use black beans, pinto beans, and roasted corn instead of meat while keeping the same seasoned rice base.
A smoky variation can be made by adding chipotle peppers in adobo to the liquid mixture. For extra veggies, stir in zucchini, mushrooms, or spinach right before adding the cheese layer.
Change the cheese topping to pepper jack for more heat or Monterey Jack for a smoother melt. Replace sour cream with Greek yogurt for a lighter, tangier casserole.
If you love bold flavors, drizzle jalapeño cream or queso over the top before serving. For a Tex-Mex enchilada twist, add a splash of enchilada sauce to the rice mixture and top with olives and green chiles. This casserole is incredibly flexible, making it easy to tailor to your cravings.
Serving Suggestions and Pairings
Serve generous scoops with warm flour tortillas to create fajita-style wraps loaded with cheesy rice and tender chicken. Pair the casserole with a crisp chopped salad to brighten the plate with freshness.
A side of guacamole or avocado slices adds creaminess that complements the spicy, savory rice beautifully. Cornbread, chips and salsa, or roasted corn on the cob all make excellent accompaniments.
For a restaurant-style spread, serve alongside refried beans, Mexican street corn, or cilantro lime rice. A dollop of sour cream or drizzle of chipotle sauce enhances the flavor and adds a cooling contrast.
Lime wedges bring brightness, making each bite pop with acidity. This casserole pairs wonderfully with iced tea, margaritas, or sparkling lime water for a refreshing finish. Whether casual or festive, it adapts easily to any meal setting.
Storage, Freezing, and Reheating
Store leftovers in an airtight container for up to four days in the refrigerator. The flavors continue to deepen, making reheated portions even more delicious.
Reheat individual servings in the microwave or warm larger portions in the oven at 325°F until heated through. Add a splash of broth if the rice seems dry after chilling to restore its soft, creamy texture.
To freeze, portion the fully cooled casserole into airtight containers or wrap the dish tightly in foil and plastic wrap. Freeze for up to two months.
Thaw overnight in the refrigerator before reheating for best texture. For reheating from frozen, add a bit of broth and cover with foil to keep moisture locked in. Freezing works especially well with this dish because the rice maintains its integrity and the flavors blend even more beautifully.
Frequently Asked Questions
Can I use minute rice?
No—long-grain rice is needed for proper texture and baking time.
Can I use raw chicken instead of cooked?
It’s best to use cooked; raw chicken releases extra liquid that may overcook the rice.
Can I make this casserole spicy?
Yes—add jalapeños, hot Rotel, or extra fajita seasoning.
Can I assemble it ahead of time?
Yes—assemble up to 24 hours in advance and bake when ready.
