What’s for dinner

That Fajita Chicken Casserole

It is weeknight gold — creamy, cheesy, and packed with fajita flavor without having to stand over a skillet. Serves 8.

Ingredients:

Main:

4 cups cooked shredded chicken — rotisserie works perfect here

2 cups instant rice, uncooked — like Minute Rice

1 can cream of chicken soup, 10.5 oz

1 packet fajita seasoning, ∼1 oz — or 2 tbsp homemade

1 cup sour cream

1 cup chicken broth — needed to cook the instant rice

Fajita Veggies & Mix-ins

1 red bell pepper, diced

1 green bell pepper, diced

½ yellow onion, diced — or use frozen pepper/onion blend to save time

1 can Rotel diced tomatoes & green chilies, 10 oz, undrained

2 cups shredded Mexican blend or Colby Jack cheese, divided

Optional: ¼ cup chopped cilantro

Instructions:

Preheat & prep: Preheat oven to 375°F. Lightly grease a 9x13 baking dish.

Cook the veggies: If using fresh peppers/onion, sauté them in a skillet over medium‑high heat for 4–5 min with a drizzle of oil until just softened. Skip this if using pre-cooked or frozen — they’ll cook in the oven.

Mix the base: In a large bowl, combine uncooked instant rice, cream of chicken soup, sour cream, chicken broth, fajita seasoning, and undrained Rotel. Stir until smooth. This is your “sauce” that cooks the rice.

Add the good stuff: Fold in shredded chicken, sautéed peppers/onions, and 1 cup of the shredded cheese. Mix well so the seasoning coats everything. It’ll look soupy — that’s right. The rice soaks it up.

Assemble: Pour mixture into your greased 9x13 dish. Spread evenly. Top with remaining 1 cup cheese.

Bake: Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes more until cheese is melted, bubbly, and edges are golden. Rice should be tender — test a bite.

Rest & serve: Let it sit 5–10 minutes before serving. It sets up as it cools. Top with cilantro, extra sour cream, or sliced jalapeños if you want.

Tips for Best Results:

Don’t use regular rice: Instant rice is key here. Regular uncooked rice won’t cook through in this time/liquid ratio. If you only have regular rice, use 2 cups cooked rice and reduce broth to ½ cup.

Rotisserie shortcut: One whole rotisserie chicken = about 4 cups shredded. Buy it, shred it, done.

Not soupy: If it looks too wet after baking, let it rest longer. Instant rice keeps absorbing. If it looks dry before baking, add ¼ cup more broth.

Make it spicier: Add 1 diced fresh jalapeño with the bell peppers, or use “Hot” fajita seasoning + “Hot” Rotel.

Freezer friendly: Assemble unbaked, cover tight, and freeze up to 3 months. Bake from frozen at 375°F covered for 45 min, then uncovered 15–20 min.

Serving Ideas:

Scoop it as-is, or serve with tortilla chips, warm flour tortillas, or a simple side salad. Leftovers are even better day 2 — the fajita flavor soaks into everything.