Why You’ll Love This Recipe
Fajita Chicken Casserole Bake is everything you love about sizzling chicken fajitas, transformed into a comforting, oven-baked dish that is perfect for busy evenings. This recipe brings together tender chicken, colorful peppers, warm spices, and melted cheese in a way that feels hearty and satisfying without being complicated. I tested this casserole when I wanted fajita flavors without standing over a hot skillet, and it quickly became a favorite. The oven does most of the work, allowing the flavors to meld beautifully while the chicken stays juicy. It is family-friendly, easy to customize, and ideal for meal prep since it reheats well. Whether served on its own or paired with rice or tortillas, this Fajita Chicken Casserole Bake delivers bold flavor and comforting texture in every bite.
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Fajita Chicken Casserole Bake: A Bold, Cheesy Dinner Made Easy
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Halal
Description
Fajita Chicken Casserole Bake is a bold, cheesy one-pan dinner made with seasoned chicken, colorful bell peppers, onions, rice, and melted cheese—bringing classic fajita flavors into an easy baked casserole.
Ingredients
- 2 cups cooked chicken breast, diced or shredded
- 1 cup uncooked long-grain white rice
- 1 1/2 cups chicken broth
- 1 cup bell peppers, sliced (mixed colors)
- 1/2 cup onion, sliced
- 1 cup shredded Mexican-blend cheese
- 1/2 cup shredded cheddar cheese
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 2 tbsp olive oil
- 1 tbsp fajita seasoning
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine chicken, uncooked rice, bell peppers, onion, diced tomatoes, olive oil, fajita seasoning, garlic powder, salt, and pepper.
- Pour chicken broth over the mixture and stir well.
- Transfer mixture evenly into the prepared baking dish.
- Cover tightly with foil and bake for 40 minutes.
- Remove foil, sprinkle cheeses evenly over the top.
- Return to oven uncovered and bake for an additional 10–15 minutes until cheese is melted and rice is tender.
- Remove from oven, garnish with cilantro if desired, and serve hot.
Notes
- Ensure rice is fully covered by liquid before baking.
- Add sour cream or salsa when serving.
- Leftovers reheat well the next day.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Boneless, skinless chicken breast is the main protein and cooks evenly in the oven when cut into bite-sized pieces.
Olive oil helps coat the chicken and vegetables while carrying the seasoning evenly.
Bell peppers add sweetness, color, and classic fajita flavor.
Onion brings savory depth and softens beautifully as it bakes.
Fajita seasoning provides the signature smoky, spicy profile. Store-bought or homemade both work well.
Garlic enhances the savory base and adds aromatic warmth.
Cooked rice serves as a hearty foundation and absorbs the seasoned juices during baking.
Black beans add protein, fiber, and a creamy contrast to the chicken.
Corn kernels contribute natural sweetness and texture.
Shredded cheddar cheese adds sharpness and melts into a rich topping.
Monterey Jack cheese provides a mild, creamy balance and excellent melt.
Sour cream adds richness and helps keep the casserole moist.
Lime juice brightens the flavors and balances the richness.
Salt balances and enhances all components.
Black pepper adds gentle heat and depth.
Directions
Preheat the oven to 190°C and lightly grease a rectangular baking dish.
In a large bowl, toss the chicken pieces with olive oil, fajita seasoning, garlic, salt, and black pepper until evenly coated.
Add the sliced bell peppers, onion, black beans, corn, cooked rice, sour cream, and lime juice. Mix gently until everything is well combined.
Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the cheddar and Monterey Jack cheese evenly over the top.
Cover loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly golden and the chicken is fully cooked.
Allow the casserole to rest for 5 minutes before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 6 people. Preparation takes about 20 minutes, with a baking time of approximately 40 to 45 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave until warmed through. Add a splash of water or broth if the casserole seems dry after refrigeration.
Variations and Customizations
Fajita Chicken Casserole Bake is highly adaptable. You can substitute chicken thighs for extra juiciness or use leftover rotisserie chicken to reduce prep time. For a spicier version, add sliced jalapeños or a pinch of cayenne pepper.
If you prefer a lower-carb option, replace the rice with cauliflower rice. For added richness, stir a small amount of cream cheese into the mixture before baking. You can also change the cheese blend by using pepper jack for extra heat or mozzarella for a milder finish.
This casserole pairs well with toppings such as fresh cilantro, diced avocado, or a spoonful of salsa added just before serving.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 520 |
| Protein (g) | 38 |
| Carbs (g) | 42 |
| Fat (g) | 24 |
| Saturated Fat (g) | 10 |
| Fiber (g) | 6 |
| Sugar (g) | 5 |
| Sodium (mg) | 780 |
Expert Tips & Customizations
Even cooking: Cut chicken into uniform pieces to ensure even baking.
Cheese timing: Covering the dish first prevents cheese from overbrowning.
Flavor boost: Add a pinch of smoked paprika for deeper fajita flavor.
Serving idea: Serve with warm tortillas or over fresh lettuce for variety.
FAQs
Can I make this casserole ahead of time?
Yes, assemble it up to 24 hours in advance and bake when ready.
Is this casserole spicy?
It is mildly spiced and easily adjustable.
Can I freeze it?
Yes, freeze before or after baking for up to two months.
What rice works best?
Long-grain white or brown rice both work well.
Can I use frozen peppers?
Yes, thaw and drain them before mixing.
Is this recipe gluten-free?
Yes, ensure the fajita seasoning is gluten-free.
Can I add extra vegetables?
Yes, zucchini and mushrooms work well.
How do I keep it from drying out?
Do not overbake and keep it covered initially.
Can I serve this as a filling?
Yes, it works well as a tortilla or wrap filling.
What toppings pair best?
Sour cream, avocado, and fresh cilantro are excellent.
Conclusion
Fajita Chicken Casserole Bake is a flavorful, comforting dish that delivers all the appeal of classic fajitas in an easy, oven-baked format. With bold seasoning, tender chicken, and melted cheese, it is a dependable recipe for family dinners, meal prep, or casual entertaining.
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