Chicken Fajita Casserole
Shredded chicken, cooked rice, and sautéed peppers make a moist, salsa-tinted casserole with melted cheese across the top. The peppers stay visible in the filling, and fresh cilantro goes on after baking.
Both the chicken and rice are fully cooked before assembly. The covered bake heats the filling through without drying it out; the cheese goes on only once the center is hot. This recipe makes 6 servings and takes about 1 hour, plus extra baking time if assembled cold.
Ingredients for Chicken Fajita Casserole
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced (about 150g)
- 1 medium green bell pepper, diced (about 150g)
- 1 medium yellow onion, diced (about 150g)
- 2 tablespoons fajita seasoning, or about one 1-ounce packet (28g)
- 3 cups fully cooked shredded chicken (about 425g)
- 3 cups fully cooked long-grain white rice (about 465g)
- 3/4 cup thick, mild salsa (about 180g)
- 4 ounces cream cheese, softened and cubed (about 115g)
- 1/4 cup chicken broth (60ml)
- 2 cups shredded Mexican-style cheese blend, divided (about 225g)
- 2 tablespoons chopped fresh cilantro
Rotisserie chicken works well. Fajita seasoning blends vary in salt content, so taste the filling before adding any extra salt.
How to Make Chicken Fajita Casserole
- Prepare the oven and dish: Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish. Dice the peppers and onion into small pieces.
- Sauté the vegetables: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the peppers and onion and cook for 7 to 9 minutes, stirring occasionally, until softened and no puddle of liquid remains. The pieces should still hold their shape.
- Mix the filling: Reduce the heat to low. Stir in the fajita seasoning, salsa, cream cheese, and broth until the cream cheese melts. Fold in the cooked chicken, cooked rice, and 1/2 cup of the shredded cheese. Stir until evenly coated; the filling should be moist and cohesive, not runny.
- Bake covered: Spread the filling evenly in the dish and cover snugly with foil. Bake for about 18 to 22 minutes, checking the center starting at 18 minutes. Before adding the topping, the center should be hot and the edges beginning to bubble. If using a thermometer, check for 165°F (75°C) in the center.
- Melt the cheese: Remove the foil and scatter the remaining 1 1/2 cups cheese over the filling, leaving a little filling visible. Bake uncovered for 7 to 10 minutes, checking at 7 minutes, until the cheese is melted and lightly bubbly.
- Rest and garnish: Let the casserole stand for 5 minutes, then scatter the cilantro over the top. Serve from the baking dish.
Why the Rice Must Be Cooked First
Measure 3 cups of fully cooked rice, not dry or instant rice. The 1/4 cup of broth keeps the filling moist but cannot cook dry rice; a raw-rice casserole needs a different liquid ratio and baking method. Fully cooked brown rice can replace the white rice, though its texture will differ.
How to Keep the Filling Moist, Not Watery
Sautéing the peppers and onion cooks off liquid that could collect in the baking dish. Use thick salsa rather than a thin, watery one. Once the filling is hot, keep the uncovered bake brief so the cooked chicken and rice do not dry out while the cheese melts.
If the chicken and rice are refrigerator-cold, the covered bake may take longer than 22 minutes. Check the center before adding cheese rather than extending the uncovered bake. A smaller, deeper dish can also take longer to heat through.
Serving and Variations
Serve with cilantro on top. Offer sour cream, sliced avocado, or extra salsa for individual portions, or add a simple green salad alongside.
For more heat, add jalapeño to the vegetable sauté or replace some of the topping cheese with pepper Jack. Taco seasoning can stand in for fajita seasoning; taste the filling before adding salt.
Storing, Reheating, and Making Ahead
Refrigerate leftovers promptly in an airtight container for up to 3 to 4 days. Reheat portions covered in the microwave until hot throughout, adding a small splash of broth if the rice seems dry. Cover larger portions and reheat in a 350°F (175°C) oven until hot throughout.
To assemble ahead, cover and refrigerate the filling in the baking dish, reserving the topping cheese. Allow extra time for the covered bake, and add the cheese only when the center is hot.
For another chicken-and-rice dinner, try Cheesy Broccoli Chicken and Rice Casserole.
Nutrition
Approximate per serving, based on 6 servings: 485 calories, 35g protein, 23g fat, and 34g carbohydrates. Approximate per 100g: 155 calories, 11g protein, 7g fat, and 11g carbohydrates. Values vary with the chicken, salsa, seasoning, and cheese used.
Equipment
- 9-by-13-inch baking dish
- 12-inch skillet
- Aluminum foil
Ingredients
For the casserole
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced (about 150g)
- 1 medium green bell pepper, diced (about 150g)
- 1 medium yellow onion, diced (about 150g)
- 2 tablespoons fajita seasoning, or about one 1-ounce packet (28g)
- 3 cups fully cooked shredded chicken (about 425g)
- 3 cups fully cooked long-grain white rice (about 465g)
- 3/4 cup thick, mild salsa (about 180g)
- 4 ounces cream cheese, softened and cubed (about 115g)
- 1/4 cup chicken broth (60ml)
- 2 cups shredded Mexican-style cheese blend, divided (about 225g)
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish. Dice the peppers and onion.
- Heat the olive oil in a 12-inch skillet over medium-high heat. Add the peppers and onion and cook for 7 to 9 minutes, stirring occasionally, until softened and no puddle of liquid remains.
- Reduce the heat to low. Stir in the fajita seasoning, salsa, cream cheese, and broth until the cream cheese melts.
- Fold in the cooked chicken, cooked rice, and 1/2 cup of the shredded cheese. Stir until evenly coated and the filling is moist but not runny.
- Spread the filling in the prepared dish and cover snugly with foil. Bake for 18 to 22 minutes, checking the center starting at 18 minutes. The center should be hot and the edges beginning to bubble; if using a thermometer, check for 165°F (75°C).
- Remove the foil and scatter the remaining 1 1/2 cups cheese over the filling, leaving a little filling visible. Bake uncovered for 7 to 10 minutes, checking at 7 minutes, until the cheese is melted and lightly bubbly.
- Let the casserole rest for 5 minutes, then garnish with cilantro and serve.
Tips
- Use fully cooked rice; dry rice will not cook properly with the amount of broth in this recipe.
- Sauté the peppers and onion until their excess liquid has cooked off to help prevent a watery casserole.
- Use thick salsa rather than a thin, watery salsa.
- If using refrigerator-cold chicken and rice, check that the center is hot before adding the cheese; it may need extra covered baking time.
- Taste the filling before adding extra salt because fajita seasoning blends vary in saltiness.
Variations
- Spicier Fajita Casserole: Add jalapeño to the vegetable sauté or replace some of the topping cheese with pepper Jack.
- Taco Seasoning Casserole: Use taco seasoning in place of fajita seasoning, tasting the filling before adding salt.
- Brown Rice Casserole: Replace the cooked white rice with fully cooked brown rice; the texture will differ.