Why You’ll Love This Recipe
I find this fajita chicken casserole to be a weeknight lifesaver. With just a handful of ingredients—like leftover rotisserie chicken, bell peppers, onions, rice, and cheese—it comes together in under 35 minutes. The smoky fajita seasoning infuses the dish with bold flavor, while the melted cheese adds a comforting richness. It’s a one-pan meal that satisfies everyone at the table, making it my go-to for busy evenings.
Ingredients
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups cooked chicken, shredded (rotisserie chicken works great)
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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1 medium onion, thinly sliced into half-moons
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1 tablespoon olive oil
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1 cup cooked rice (white or brown)
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1 tablespoon fajita seasoning (homemade or store-bought)
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1 cup shredded cheese (Mexican blend, cheddar, or Monterey Jack)
Directions
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Preheat Oven: I begin by preheating my oven to 375°F (190°C).
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Sauté Vegetables: In a large skillet, I heat the olive oil over medium-high heat. I add the sliced bell peppers and onions, cooking them for about 5–7 minutes until they start to soften and get a golden edge.
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Prepare Chicken: While the vegetables are cooking, I shred the cooked chicken if it’s not already prepared.
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Combine Ingredients: In a large mixing bowl, I combine the sautéed vegetables, shredded chicken, cooked rice, and fajita seasoning. I mix everything thoroughly to ensure the seasoning is evenly distributed.
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Assemble Casserole: I transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Then, I sprinkle the shredded cheese over the top, covering the entire surface.
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Bake: I place the dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
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Optional Crisping: For a crispier top, I switch the oven to broil for the last 2–3 minutes, keeping a close eye to prevent burning.
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Serve: After removing the casserole from the oven, I let it cool for a few minutes before serving.
Servings and Timing
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Servings: 6
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: 35 minutes
Variations
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Vegetarian Option: I can substitute the chicken with black beans or tofu for a vegetarian version.
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Spicy Kick: Adding diced jalapeños or a sprinkle of cayenne pepper can give the casserole an extra heat boost.
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Extra Veggies: Incorporating corn, zucchini, or mushrooms can enhance the dish’s flavor and nutrition.
Storage/Reheating
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Storage: I store any leftover casserole in an airtight container in the refrigerator for up to 3 days.
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Reheating: To reheat, I place individual servings in the microwave for 1–2 minutes or warm the entire dish in a 350°F (175°C) oven for about 10 minutes until heated through.
FAQs
Can I use uncooked chicken?
Yes, I can cook the chicken in the skillet with the vegetables before adding the rice and seasoning. Just ensure it’s cooked through before assembling the casserole.
Can I make this ahead of time?
Absolutely. I can prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to bake, I add 5–10 minutes to the cooking time.
Can I freeze this casserole?
Yes, I can freeze the assembled casserole before baking. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. To bake, I thaw it overnight in the refrigerator and then bake as directed.
Can I use a different type of cheese?
Certainly. I can use any cheese that melts well, such as mozzarella, pepper jack, or a blend of cheeses.
Can I add beans to the casserole?
Yes, adding black beans or pinto beans can enhance the dish’s texture and flavor. I just mix them in with the other ingredients before baking.
Conclusion
I find this easy fajita chicken casserole to be a flavorful and convenient meal that brings the taste of fajitas to the dinner table with minimal effort. It’s versatile, customizable, and perfect for busy weeknights or meal prepping. Whether I stick to the classic recipe or add my own twist, it’s always a hit with the family.
Print
Easy Fajita Chicken Casserole
- Total Time: 35 minutes
- Yield: 4 servings
Description
A quick and flavorful weeknight meal, this casserole combines juicy shredded chicken, sautéed bell peppers and onions, seasoned rice, and melted cheese—all baked to golden perfection in just 35 minutes.
Ingredients
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 tablespoon olive oil
1 cup cooked rice (white or brown)
1 tablespoon fajita seasoning (store-bought or homemade)
1 cup shredded cheese (Mexican blend, cheddar, or Monterey Jack)
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions. Sauté for 5–7 minutes until vegetables are softened and slightly caramelized.
In a large mixing bowl, combine sautéed vegetables, shredded chicken, cooked rice, and fajita seasoning. Mix well to combine.
Transfer the mixture into a greased 9×13-inch baking dish. Spread evenly.
Sprinkle shredded cheese evenly over the top.
Bake for 20 minutes, or until the cheese is melted and bubbly. For extra crispy cheese, broil for an additional 2–3 minutes, watching closely to prevent burning.
Let the casserole cool for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
