Fajita Chicken Casserole
Serves: 4–6
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Total Time: ~45 minutes
Ingredients
2 cups cooked chicken, shredded or diced
(rotisserie chicken works great)
1 tbsp olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow or orange bell pepper, sliced
1 medium onion, sliced
2 cups cooked rice (white, brown, or Mexican-style)
1 (10 oz) can Rotel (diced tomatoes with green chilies), drained slightly
1 cup sour cream
1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
2–3 tbsp fajita seasoning (store-bought or homemade)
½ tsp garlic powder
½ tsp smoked paprika (optional but tasty)
Salt & black pepper, to taste
Fresh cilantro (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
Sauté veggies:
Heat olive oil in a skillet over medium heat. Add bell peppers and onion. Cook 4–5 minutes until slightly softened. Remove from heat.
Fresh cilantro (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
Sauté veggies:
Heat olive oil in a skillet over medium heat. Add bell peppers and onion. Cook 4–5 minutes until slightly softened. Remove from heat.Kitchen ingredients
Mix filling:
In a large bowl, combine:
Cooked chicken
Cooked rice
Sautéed peppers & onions
Rotel
Sour cream
Fajita seasoning
Garlic powder, smoked paprika, salt & pepper
Stir until evenly coated.
Assemble casserole:
Spread mixture evenly into the prepared baking dish. Sprinkle shredded cheese over the top.
Bake:
Cover loosely with foil and bake for 20 minutes.
Remove foil and bake another 10–15 minutes until bubbly and lightly golden on top.
Serve:
Garnish with fresh cilantro if desired. Let rest 5 minutes before serving.
Fajita Chicken Casserole Q&A
Q: Can I use raw chicken instead of cooked?
A: Yes—dice chicken breasts or thighs and sauté them first with fajita seasoning until cooked through, then proceed with the recipe.
Q: Can I make this low-carb?
A: Totally. Skip the rice and add extra peppers, cauliflower rice, or zucchini.
Q: How do I make it spicier?
A: Use hot Rotel, add sliced jalapeños, or mix in ½ tsp cayenne or chipotle powder.
Q: Can I make it ahead of time?
A: Yes! Assemble, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to baking time.
Q: Can I freeze it?
A: Yes. Freeze before or after baking. Thaw overnight in the fridge and bake until heated through.
Q: What should I serve with it?
A:
Tortilla chips or warm flour tortillas
Simple green salad
Guacamole or pico de gallo
Sour cream or salsa on top.
