Fajita Chicken Casserole – The Ultimate Weeknight Winner
Dinner dilemma solved! This Fajita Chicken Casserole has everything you love about sizzling fajitas — tender chicken, colorful veggies, bold Tex-Mex seasoning, and plenty of melty cheese — all baked into one creamy, irresistible dish.
It’s quick, hearty, and guaranteed to make your kitchen smell amazing. Perfect for busy weeknights, family dinners, or even meal prep for the week ahead.
Why You’ll Love This Recipe
- All the fajita flavor, no skillet required
- Family favorite — creamy, cheesy, and packed with protein
- One-pan convenience — minimal prep and easy cleanup
- Budget-friendly — uses simple pantry staples
- Freezer-friendly — make ahead for stress-free dinners
Equipment
- 9x13-inch baking dish
- 2 large mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- 4 cups shredded cooked chicken (about 3 large breasts or rotisserie)
- 2 cups instant white rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can whole kernel corn, drained
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 cup milk
- 1 (1 oz) packet fajita seasoning mix
- 1 cup shredded Colby Jack or Mexican blend cheese, plus extra for topping
- ½ cup fresh cilantro, chopped (optional)
- Diced avocado, sour cream, or salsa, for serving
Step-by-Step Instructions
Step 1: Prep Your Dish
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish and set aside.
Step 2: Combine the Good Stuff
In a large bowl, mix together the shredded chicken, instant rice, black beans, corn, and Rotel (including the juices).
Step 3: Make the Sauce
In a separate bowl, whisk together the cream of chicken soup, milk, and fajita seasoning until smooth and well blended.
Step 4: Mix & Layer
Pour the sauce over the chicken and rice mixture.
Add 1 cup shredded cheese and stir until everything is evenly coated.
Transfer the mixture into your prepared baking dish and spread it evenly.
Step 5: Bake
Bake uncovered for 20 minutes, then remove from the oven.
Sprinkle a generous layer of extra cheese on top and return to bake for another 5–10 minutes, or until the cheese is melted and bubbly.
Step 6: Serve & Enjoy
Let the casserole cool for a few minutes before serving.
Garnish with fresh cilantro, and serve with avocado slices, sour cream, or salsa for the full fajita experience.
Serving Ideas
- With warm tortillas: Scoop and wrap for fajita burritos.
- Over salad: Add lettuce and avocado for a Tex-Mex bowl.
- With chips: Serve as a cheesy dip for parties or game nights.
- For kids: Top with crushed tortilla chips for crunch!
Pro Tips
- Rotisserie chicken saves time and adds flavor.
- Instant rice is key — regular rice won’t cook properly in this casserole.
- Want spice? Add jalapeños or a few dashes of hot sauce.
- Substitute cream of mushroom or cream of celery for a different twist.
- Use low-fat cheese and milk for a lighter version without losing flavor.
Final Thoughts
This Fajita Chicken Casserole is the weeknight hero you didn’t know you needed — rich, creamy, and packed with Tex-Mex comfort.
The best part? It’s hearty enough for a family dinner but simple enough to whip up on a Tuesday night.
So grab your casserole dish, pile in those bold fajita flavors, and let the oven do the work.
Fajita Chicken Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- In a large bowl, mix chicken, rice, beans, corn, and Rotel.
- In another bowl, whisk soup, milk, and fajita seasoning.
- Pour sauce over chicken mixture. Stir in 1 cup cheese.
- Spread into prepared dish.
- Bake for 20 minutes, top with more cheese, and bake 5–10 minutes more.
- Garnish with cilantro and serve warm with avocado, sour cream, or salsa.
Notes