Chicken Fajita Casserole is a one-pan Tex-Mex bake layering seasoned chicken, bell peppers, onions, and rice, finished with melted cheddar and pepper jack cheese. It's a complete, hands-off weeknight meal that comes together in under an hour.
Delivery in as fast as one hour.*
Prices vary by store
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In a large bowl, combine the sliced bell peppers, sliced onion, and chicken pieces.
Drizzle with olive oil, add the packet of fajita seasoning, and mix until everything is well coated.
In a 9x13 inch casserole dish, add the long grain rice.
Pour the chicken broth over the rice and give it a good stir to combine.
Layer the seasoned chicken and vegetable mixture evenly on top of the rice. Do not mix them together.
Cover the dish very tightly with aluminum foil.
Bake in a preheated oven at 350°F for 45 minutes.
After baking, carefully remove the foil and check that the rice is fluffy and fully cooked.
Sprinkle the shredded cheddar and pepper jack cheese over the top of the casserole.
Return the casserole to the oven, uncovered, and bake for another 5-10 minutes, or just until the cheese is melted and bubbly.
Serve hot, with an optional dollop or drizzle of sour cream.
Refrigerate covered up to 4 days. Reheat covered in a 350°F oven until warmed through, about 15–20 minutes, or microwave individual portions.
9x13-inch casserole dish · instant-read thermometer
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Add 10–15 minutes to the baking time if baking from cold.
Long-grain white rice is traditional and absorbs the broth evenly. Brown rice works but requires additional liquid and longer cooking time.
Yes. Thighs stay moist and add richer flavor. Cut into similar-sized pieces and bake as directed.
The rice should be tender, the chicken cooked through (165°F internal temp), and the cheese melted and lightly golden, about 35–40 minutes at 375°F.
Assemble unbaked, cover tightly, and freeze up to 3 months. Thaw overnight and bake, adding 10–15 minutes to cooking time.
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