Fajita Chicken Casserole Bake: Creamy, Cheesy, and Boldly Flavorful!
Get ready for a fiesta of flavor with this incredible Fajita Chicken Casserole Bake! This comforting, Mexican-inspired dish brings together tender chicken, fluffy rice, vibrant peppers, and a creamy, cheesy sauce bursting with bold fajita seasoning. It’s a quick, satisfying, and unbelievably delicious one-dish meal that’s perfect for a busy weeknight or a cozy family dinner. This casserole delivers all the exciting tastes of sizzling fajitas in a convenient, hearty bake!
Why You’ll Love This Casserole
- Flavor Explosion: All the classic fajita flavors you love, infused into every bite of chicken and rice.
- Creamy & Cheesy: A rich, luscious texture thanks to cream cheese and plenty of melted shredded cheese.
- Quick & Easy: Uses cooked chicken and instant rice, significantly cutting down on prep and cook time.
- One-Dish Wonder: A complete meal in a single casserole dish means minimal cleanup.
- Family Favorite: A universally appealing dish that’s sure to be a hit with everyone at the table.
What You’ll Need
Gather these simple ingredients to create your fantastic Fajita Chicken Casserole Bake:
Ingredients:
- 4 cups shredded cooked chicken breast (rotisserie chicken works great!)
- 2 cups uncooked instant white rice
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 large bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 (8 oz) block cream cheese, softened
- 1 packet (1 oz) fajita seasoning mix (or 2 tbsp homemade)
- 1 cup chicken broth
- 1 cup shredded Colby Jack cheese (or a Mexican blend), divided
- Optional: Sliced black olives, fresh cilantro, sour cream, or salsa for serving
Instructions: Layer, Bake, and Savor!
1. Sauté Aromatics:
Preheat your oven to 375°F (190°C). Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and diced bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
2. Prepare the Creamy Fajita Sauce:
In a large mixing bowl, combine the cooked onion and bell pepper mixture. Add the condensed cream of chicken soup, undrained Rotel diced tomatoes with green chilies, softened cream cheese, and 1 packet (or 2 tbsp) fajita seasoning mix. Stir well until all ingredients are thoroughly combined and the cream cheese is fully incorporated, forming a smooth, creamy sauce.
3. Combine Filling Ingredients:
To the bowl with the creamy fajita sauce, add the 4 cups shredded cooked chicken breast and 1 cup chicken broth. Mix everything together until the chicken is well coated.
4. Assemble the Casserole:
Lightly grease a 9×13 inch baking dish. Evenly spread the 2 cups uncooked instant white rice in the bottom of the prepared baking dish. Pour the entire chicken and fajita sauce mixture over the instant rice in the baking dish. Spread it gently to cover the rice evenly.
5. Top and Bake:
Sprinkle ½ cup of the shredded Colby Jack cheese evenly over the top of the casserole. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
6. Final Bake and Serve:
After 25 minutes, carefully remove the foil. Sprinkle the remaining ½ cup shredded Colby Jack cheese over the top of the casserole. Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the rice is tender and has absorbed the liquid. If you like a slightly browned cheese top, you can broil for the last 1-2 minutes (watch carefully!).
Remove from oven and let rest for 5-10 minutes before serving. This allows the casserole to set, making it easier to serve. Serve hot with optional garnishes like sliced black olives, fresh cilantro, sour cream, or salsa.
Tips for a Perfect Fajita Chicken Casserole
- Cooked Chicken is Key: Using pre-cooked chicken (like a rotisserie chicken) is the biggest time-saver. If cooking from scratch, boil or bake chicken breasts until cooked, then shred.
- Softened Cream Cheese: Ensure your cream cheese is at room temperature and soft. This makes it much easier to blend into the creamy sauce without lumps.
- Instant Rice Only: This recipe specifically calls for instant white rice. Regular long-grain rice will not cook properly in the casserole with this liquid ratio and cook time.
- Don’t Forget the Foil: Covering the casserole initially ensures the rice cooks evenly by trapping steam. Removing it allows the cheese to melt and bubble beautifully.
- Customize Your Heat: If you like more spice, add an extra pinch of cayenne pepper or a dash of your favorite hot sauce to the sauce mixture. You can also use “hot” Rotel.
- Add More Veggies: Feel free to add other diced vegetables like corn (frozen, no need to thaw) or black beans (drained and rinsed) to the chicken mixture for extra texture and nutrition.
This Fajita Chicken Casserole Bake is a fantastic way to enjoy comforting Mexican-inspired flavors in a quick, satisfying, and easy-to-clean-up dinner. Give it a try tonight!