If you love fajitas, this casserole turns your favorite Tex-Mex dish into a delicious, oven-baked classic. Incredibly yummy, colorful, and incredibly simple to throw together, it’s perfect for busy nights.

Chicken Fajita and Rice Casserole

This Fajita Chicken and Rice Casserole is a simple, tasty meal that comes together without much work.

The chicken, peppers, and rice bake into a creamy dish that’s great for busy nights.

It’s a warm, filling dinner that most families enjoy because it has plenty of flavor and comforting ingredients.

Ingredients

Chicken breasts: Thighs also work if you prefer.

Bell peppers: Any colors are great. Slice them thin so they soften evenly.

Onion: Yellow or white onions both work.

Olive oil: You can use avocado oil if you want something more neutral.

Fajita seasoning: Store-bought is easy, but homemade seasoning lets you control the salt and spice level. Add a little extra if you want stronger fajita flavor.

Cooked rice: Leftover rice works great here.

Sour cream: Greek yogurt can be used if you want a lighter option, but it will alter the flavor slightly.

Cream cheese: Softened cream cheese blends in easier and makes the casserole extra creamy.

Rotel diced tomatoes with green chilies: These add flavor, color, and a little heat. If you want it milder, use plain diced tomatoes instead.

Shredded Mexican-blend or cheddar cheese: Freshly shredded cheese melts better than pre-shredded.

Cilantro (optional): You can skip it if you’re not a fan. Green onions make a good substitute.

Lime wedges (optional): A squeeze of lime brightens up the whole dish. It works especially well if you like a little acidity to balance the creaminess.

How to Make

Preheat the oven to 350 °F (175 °C).

Grease a 9×13-inch baking dish.

In a large skillet over medium-high heat, add olive oil and chicken.

Sprinkle the chicken with half of the fajita seasoning.

Cook the chicken until browned and cooked through, about 5–7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced bell peppers and onions.

Cook until the vegetables are tender, about 5 minutes.

Sprinkle with the remaining fajita seasoning and stir to combine.

In a large bowl, combine the cooked rice, chicken, peppers, onions, Rotel, sour cream, cream cheese, and half of the shredded cheese.

Mix everything together until evenly coated.

Spread the mixture into the prepared baking dish.

Top with the remaining shredded cheese.

Bake uncovered for 25–30 minutes, or until the casserole is bubbly and hot throughout.

Let the casserole rest for 5 minutes before serving.

Garnish with chopped cilantro and lime wedges if desired.

Tips & Tricks

Here’s some tips for making this fajita casserole:

Use leftover rice: Day-old or chilled rice holds up better and prevents a mushy casserole.

Drain Rotel thoroughly: Removes extra liquid to keep the casserole from becoming watery.

Let it rest: Allow 5–10 minutes after baking for the casserole to set so it holds its shape when serving.

Try rotisserie chicken: Saves time instead of cooking chicken.

Leftovers/Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

To freeze, place the casserole in a freezer-safe container and cover tightly for up to 2 months.

Reheat in the oven at 350 °F (175 °C) until warmed through, or microwave individual portions until hot.

What to Serve with Chicken Fajita and Rice Casserole

Here are some of our favorites to serve with Fajita Chicken and Rice Casserole:

Guacamole: Dollop a bit on top of your piece.

Tortilla chips: Perfect for scooping up bites.

Mexican street corn: Sweet, smoky, and slightly spicy, it balances the richness of the casserole.

Simple salad: A light green salad with lime or vinaigrette.

Salsa or pico de gallo: Fresh tomatoes and herbs bring a little heat to each bite.

Black beans or refried beans: Add extra protein and fiber for a more filling meal.

Warm tortillas: Great for wrapping leftovers or making mini fajita-style bites.