Chicken Fajita Casserole (One-Pan Tex-Mex) | CookOS

Chicken Fajita Casserole

Name: Chicken Fajita Casserole (One-Pan Tex-Mex)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 cup sour cream; 1 can (10.5 oz) cream of chicken soup; 1 can (14.5 oz) chicken broth; 1 can (10 oz) diced tomatoes and green chiles; 2 packages (5.5 oz each) fajita rice mix; 2 tbsp fajita seasoning; 2 cups shredded Mexican cheese blend, divided; 1/2 cup white onion, diced; 1/2 cup red bell pepper, diced; 1/2 cup green bell pepper, diced; 1.5 lbs cooked chicken breast, sliced or shredded; 1/4 cup fresh cilantro, chopped for garnish

This Chicken Fajita Casserole layers fajita rice, shredded chicken, sautéed peppers and onions, and a creamy sour cream–soup base, topped with melted Mexican cheese for a complete one-pan meal that tastes restaurant-quality but comes together on a weeknight.

🌍Tex-Mex 🏷️Chicken fajita casserole 🏷️Casserole 🏷️Chicken 🏷️Cheese Weeknight dinner

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by dinnerin321

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Ingredients

1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1 can (14.5 oz) chicken broth
1 can (10 oz) diced tomatoes and green chiles
2 packages (5.5 oz each) fajita rice mix
2 tbsp fajita seasoning
2 cups shredded Mexican cheese blend, divided
1/2 cup white onion, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1.5 lbs cooked chicken breast, sliced or shredded
1/4 cup fresh cilantro, chopped for garnishoptional

12 Ingredients

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Instructions

1
Preheat your oven to 350°F (175°C).
2
In a large bowl, combine the sour cream, cream of chicken soup, and chicken broth. Whisk until smooth.
3
Stir in the diced tomatoes and green chiles, fajita rice mix, fajita seasoning, 1 cup of the shredded cheese, diced onion, and diced bell peppers.
4
Fold in the cooked chicken until everything is well combined.
5
Grease a 13x9 inch baking dish and pour the mixture into it, spreading evenly.
6
Top with the remaining 1 cup of shredded cheese.
7
Cover the dish tightly with aluminum foil and bake for 30-40 minutes, or until hot and bubbly.
8
Optionally, remove the foil for the last 10 minutes of baking to brown the cheese.
9
Garnish with fresh cilantro before serving, if desired.

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Tips & Notes

Pro tips

Dice peppers and onions into uniform, small pieces so they cook evenly and blend throughout rather than staying chewy.
Stir the sour cream mixture well before pouring to ensure the cream of chicken soup, broth, and seasonings are fully combined for even flavor distribution.
Reserve half the cheese to sprinkle on top in the last 5 minutes of baking for a crispy, browned cheese layer instead of fully melted throughout.
Do not overbake; once cheese is melted and the edges bubble, remove from the oven. Continued heat can dry out the rice and curdle the sour cream sauce.

Substitutions

Fajita rice mix → long-grain white or brown rice (adjust broth ratio to 2:1 liquid to rice; omit any seasoning packets from the mix)
Sour cream → plain Greek yogurt or Mexican crema (use equal amounts; flavor will be slightly tangier)
Mexican cheese blend → sharp cheddar or Monterey Jack (use equal amounts; flavor profile shifts but still melts well)
Diced tomatoes and green chiles → fresh pico de gallo added after baking, or salsa mixed into the sour cream base

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat covered at 350°F for 15–20 minutes until hot through; add a splash of broth if the rice seems dry.

Equipment

9×13 inch baking dish · large mixing bowl

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole completely, cover, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the total bake time.

Can I use rotisserie chicken instead of raw chicken?

Absolutely. Shred 2–3 cups cooked rotisserie chicken and skip the precooking step; add it directly to the casserole before baking.

What can I substitute for cream of chicken soup?

Use cream of mushroom soup or make a quick béchamel (2 tbsp butter, 2 tbsp flour, 1 cup broth). The texture will be slightly thinner but still creamy.

Can I freeze this casserole?

Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge and reheat covered at 350°F until hot through (20–30 minutes).

How do I know when the casserole is fully cooked?

The rice should be tender, the sauce should be bubbling around the edges, and the cheese should be melted and lightly browned on top—usually 35–40 minutes at 350°F.