What ingredients do you need for Chicken Fajita Casserole?

You need 10 ingredients: 4 cups shredded cooked chicken, 2 cups instant rice (uncooked), 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1 cup frozen diced onion and bell pepper blend, 1 can (10 oz) Rotel diced tomatoes with chilies (undrained), 1½ cups chicken broth, 1 packet fajita seasoning (McCormick preferred), 1 package (8 oz) shredded Mexican blend cheese, Nonstick cooking spray.

Casseroles

Chicken Fajita Casserole

Name: Chicken Fajita Casserole
Total time: 55 min
Yield: 2-4 servings
Ingredients: 4 cups shredded cooked chicken; 2 cups instant rice (uncooked); 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream; 1 cup frozen diced onion and bell pepper blend; 1 can (10 oz) Rotel diced tomatoes with chilies (undrained); 1½ cups chicken broth; 1 packet fajita seasoning (McCormick preferred); 1 package (8 oz) shredded Mexican blend cheese; Nonstick cooking spray

All your favorite fajita flavors baked into one cheesy, creamy casserole. Tender chicken, instant rice, Rotel, bell peppers, and melted cheese — minimal dishes, maximum flavor.

Time: 10 min prep + 45 min bake

Temp: 350°F

Ingredients

4 cups shredded cooked chicken
2 cups instant rice (uncooked)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup frozen diced onion and bell pepper blend
1 can (10 oz) Rotel diced tomatoes with chilies (undrained)
1½ cups chicken broth
1 packet fajita seasoning (McCormick preferred)
1 package (8 oz) shredded Mexican blend cheese
Nonstick cooking spray

Mix & Assemble

Preheat oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick spray. In a large bowl, stir together the chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen peppers and onions, Rotel (undrained), chicken broth, fajita seasoning, and about half the cheese. Pour into the prepared dish and spread evenly.

Bake

Wrap the dish tightly in aluminum foil. Bake at 350°F for 35–45 minutes, until the rice is tender. Remove the foil, top with the remaining cheese, and return to the oven uncovered until the cheese is fully melted.

Serve & Tips

Serve as-is or scoop into warm tortillas burrito-style. Great with tortilla chips on the side for dipping. Top with sour cream, fresh salsa, sliced avocado, jalapeños, or fresh cilantro. Add a drained can of black beans or corn to the mix for extra bulk. Cauliflower rice works as a low-carb swap — skip the broth if you do. Important: use instant rice only — regular rice needs different liquid ratios and cooking time.

Make-Ahead & Storage

Bake first, then cool completely before freezing. Store in an airtight container in the freezer for up to 2–3 months. To reheat from frozen, thaw overnight in the fridge, bring to room temperature (never put a cold dish straight into a hot oven), then bake covered at 350°F until heated through. Reheat leftovers in the microwave; add a splash of broth if it seems dry.