Fajita chicken casserole brings chicken strips, peppers, onion, seasoned rice, and melted cheese into one baking dish. The chicken and rice are cooked before assembly, which keeps the oven stage short and predictable. The finished casserole is moist and scoopable with the familiar flavor of a fajita skillet.
Recipe Details
Serves 6–8 | Prep: 20 minutes | Cook: 20 minutes | Bake: 20–25 minutes | Rest: 5 minutes | Total: About 1 hour 10 minutes
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into thin strips
- 2 tablespoons olive oil, divided
- 2 bell peppers, mixed colors, sliced into short strips
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, divided, or to taste
- ½ teaspoon black pepper
- 3 cups cooked long-grain white rice
- 1 cup salsa
- ½ cup sour cream
- ½ cup low-sodium chicken broth
- 2 cups shredded Mexican-style cheese blend, divided
- 2 tablespoons chopped cilantro, optional
- Lime wedges, for serving
How to Make Fajita Chicken Casserole
1. Prepare the dish and seasoning
Heat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish. Mix chili powder, cumin, paprika, ¾ teaspoon salt, and pepper. Toss the chicken with half the spice mixture.
2. Cook the chicken
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken in batches until browned and the thickest strips reach 165°F (74°C). Transfer to a plate.
3. Cook peppers and onion
Add remaining oil, peppers, and onion. Cook for 6–8 minutes until softened with a little color. Add garlic and remaining spice mixture, stirring for 30 seconds.
4. Mix the rice base
In a large bowl, stir cooked rice, salsa, sour cream, broth, and 1 cup cheese together. Fold in chicken and vegetables. Taste and add the remaining ¼ teaspoon salt only if needed.
5. Fill and top
Spread the mixture evenly in the baking dish. Sprinkle the remaining 1 cup cheese over the surface.
6. Bake and rest
Bake uncovered for 20–25 minutes until bubbling and the center reaches 165°F (74°C). Rest for 5 minutes. Finish with cilantro if using and serve with lime wedges.
Tips for the Best Results
Use cooked rice. The liquid in this recipe is not enough to cook raw rice. Measure 3 cups after cooking.
Cook chicken separately. Browning the chicken before assembly develops flavor and avoids uneven cooking in the casserole.
Adjust for salsa. Salsa varies in salt and moisture. Use a spoonable salsa rather than a very watery fresh mixture.
Serving and Variations
Offer sour cream, avocado, shredded lettuce, and warm tortillas alongside. A squeeze of lime at the table balances the creamy rice. For more heat, use a spicy salsa or add a small diced jalapeño when cooking the peppers.
Storage and Reheating
Refrigerate within 2 hours in shallow covered containers for 3–4 days. Reheat covered until the entire portion reaches 165°F (74°C). Freeze cooled portions for up to 2 months and thaw in the refrigerator. If preparing ahead, assemble with cooled ingredients, refrigerate up to 1 day, and allow additional oven time from cold.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Use about 3 cups shredded cooked chicken and toss it with half the seasoning. Skip the raw chicken cooking step and heat the assembled casserole thoroughly.
Can I use brown rice?
Yes, if already fully cooked. Keep the amount at 3 cups and add a splash more broth if the mixture seems dry.
Can I omit cilantro?
Yes. It is an optional finish; parsley or just lime wedges also works.