Quick, easy, and incredibly delicious, this Chicken Fajita Casserole is the ultimate healthy dinner recipe! My whole family loves it, and it’s one I keep making over and over.
Made with sliced fajita veggies, flavorful chicken (or rotisserie chicken), a smoky fajita sauce, whole wheat tortilla pieces, beans, spinach, and topped with cheese and cilantro. Just pop it in the oven for a melty, savoury dinner that everyone will enjoy!
This is the BEST healthy dinner recipe and one of the top chicken casseroles out there! Imagine chicken fajitas, but baked in a dish (or skillet) and covered with cheesy goodness. If I had to choose one meal to make for dinner forever, it would probably be this Chicken Fajita Casserole.
It’s just that good. The recipe is quick, easy, and packed with flavour. It’s a great way to sneak in some extra veggies while enjoying a meal that tastes like it’s from a restaurant! Plus, it can easily be made gluten-free.
I’ve also added some tips below for saving time, making this recipe ahead, and storing leftovers. Make this Chicken Fajita Casserole in just 30 minutes for the best meal ever!
Store any leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. To reheat, simply place it in the oven or microwave and heat until everything is warm. Enjoy!
Chicken Fajita Casserole Recipe
Ingredients
- 4 cups shredded Cooked chicken about 2 large breasts
- 2 cups Instant rice
- 1 10.5-ounce Can cream of chicken soup
- 1 cup Sour cream
- 1 cup frozen diced Onion and bell pepper blend
- 1 10-ounce can diced Tomatoes with chilies (like Rotel), undrained
- 1 1/2 cups Chicken broth
- 1 1.12-ounce packet Fajita seasoning (I prefer McCormick)
- 1 8-ounce package shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat your oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large bowl, mix together the chicken, uncooked rice, cream of chicken soup, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese.
- Pour the mixture into the prepared baking dish and spread it evenly. Cover tightly with aluminum foil.
- Bake for 35 to 45 minutes, or until the rice is tender.
- Remove from the oven, top with the remaining cheese, and return to the oven until the cheese is melted.
Notes
- Use Rotisserie Chicken: For a quick prep, use shredded rotisserie chicken.
- Customize Veggies: Add extra veggies like corn or black beans for added texture and flavor.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 755Â kcal |
| Carbohydrates | 55g |
| Protein | 37g |
| Fat | 41g |
| Cholesterol | 128mg |
| Sodium | 3580mg |
| Potassium | 560mg |
| Sugar | 4g |
Can I Use Fresh Vegetables Instead Of Frozen?
Yes, you can use fresh vegetables instead of frozen ones. Just chop the onions and bell peppers into small pieces and sauté them for a few minutes before adding them to the casserole. This will help them soften and blend well with the other ingredients.
How Can I Make This Recipe Spicier?
To add more heat, you can include diced jalapeños or a spicier variety of diced tomatoes with chillies. Additionally, you can add a bit of cayenne pepper or extra chilli powder to the fajita seasoning mix.
Can I Make This Casserole Ahead Of Time?
Absolutely! You can assemble the casserole and refrigerate it for up to 24 hours before baking. When you’re ready to cook, simply preheat the oven and bake as directed, adding a few extra minutes to the cooking time if needed.