So… can I ditch the instant rice?

Short answer: not with this version. The whole bake time and liquid amount are built around instant rice. If you toss in regular long-grain rice, it usually stays a bit hard while everything else is ready to come out of the oven. You’d need a different ratio and a longer bake, which turns it into a different recipe altogether.

What kind of chicken actually works best here?

Anything cooked and shred-able. Rotisserie chicken is the lazy favorite because it already has flavor and texture. Leftover baked chicken, poached breasts, whatever you’ve got in the fridge—if you can pull it apart with a fork, it will blend into the rice and sauce nicely. Big cubes don’t soak up the seasoning as well and tend to feel out of place.

Is this going to be too spicy for picky eaters?

Most people don’t find it very hot. The heat mostly comes from the Rotel and the fajita mix, and those lean more toward “warm and zesty” than “blow-your-head-off.” If you’re cooking for kids or spice-sensitive folks, grab mild tomatoes with chilies and, if you like, use only part of the seasoning packet.

Can I put it together in advance?

You can, but there’s a small trick: if you’re assembling it ahead, don’t add the broth until right before baking. Otherwise, the rice starts drinking it up in the fridge and you end up with a drier casserole than you planned.

What about freezing leftovers?

It actually handles the freezer better than you’d expect for a creamy casserole. Let it cool, scoop into containers, and freeze. When you reheat it, add a tiny splash of broth or milk if it looks a bit thick, and it comes back pretty close to day one.

Any easy add-ins that won’t mess it up?

Corn, black beans, or extra peppers slide right in without causing trouble. Just don’t overload the dish so much that the rice doesn’t have space or liquid to cook properly.

Fajita Chicken Casserole

Description

This creamy Fajita Chicken Casserole is packed with bold Tex-Mex flavors, melty cheese, and the perfect amount of heat. A hearty, family-friendly dish made in one pan!

Ingredients

Scale

4 cups cooked, shredded chicken (about 3 large breasts)
2 cups instant rice (uncooked)
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1 cup frozen diced onion and bell pepper mix
1 (10 oz) can diced tomatoes with green chilies (like RoTel), with juices
1½ cups chicken broth
1 (1.12 oz) packet fajita seasoning
2 cups (1 bag, 8 oz) shredded Mexican blend cheese

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
In a large bowl, combine the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen pepper and onion mix, diced tomatoes with their liquid, chicken broth, fajita seasoning, and half of the shredded cheese. Stir everything together until fully incorporated.
Spread the mixture evenly into the prepared casserole dish.
Cover the dish tightly with foil and bake for 35 minutes.
Remove the foil, sprinkle the remaining cheese over the top, and return to the oven. Bake uncovered for another 10 minutes, or until the cheese is melted and bubbling.
Let it rest for a few minutes before serving. Pair with tortilla chips, sliced avocado, or a simple green salad if desired.

Notes

This dish is perfect for meal prep and tastes even better the next day. You can swap out the protein with cooked ground beef or turkey for a twist.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baked
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 950mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 36g
Cholesterol: 110mg

Keywords: fajita chicken casserole, tex-mex casserole, cheesy chicken bake