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Delicious Cheesy Chicken Fajita Rice Casserole with melted cheese and colorful veggies.

Cheesy Chicken Fajita Rice Casserole

A comforting and flavorful casserole that combines tender chicken, peppers, onions, and rice, topped with gooey cheese. Perfect for weeknight dinners or feeding a crowd.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb boneless skinless chicken breasts or thighs, cut into small bite-sized pieces
  • 4 cups cooked rice (white, brown, or leftover takeout) Cooked rice works best
  • 2 cups mixed bell peppers (red and green) For color
  • 1 medium yellow or sweet onion, sliced
  • 2 cups cheddar, Monterey Jack, or Mexican blend cheese, shredded Use freshly shredded cheese for better melting
  • 1 can black beans (optional) Great for stretching the meal
  • 1 cup corn (optional) Adds sweetness and texture
  • 1 cup salsa or diced tomatoes For moisture and flavor
  • 1 cup sour cream or Greek yogurt Makes it creamy
  • 2 tablespoons fajita seasoning (homemade or store bought)
Good to have in the pantry
  • 2 cups chicken broth If your mixture feels dry
  • 1 tablespoon oil For cooking the chicken and veggies
  • 1 medium lime For serving
  • optional tortillas or chips Fun bonus for serving

Method
 

Preparation
  1. Heat a little oil in a skillet over medium heat, toss in the chicken, and cook until it is no longer pink. Sprinkle in some fajita seasoning while it cooks.
  2. In the same skillet, add the sliced peppers and onions, cooking for a few minutes until they are slightly soft but not mushy.
  3. In a large bowl, stir together the cooked rice, salsa (or diced tomatoes), sour cream, and a handful of cheese. Add a splash of broth if it looks thick, then mix in the cooked chicken and veggies.
Baking
  1. Spread the rice mixture in a greased baking dish, then top with the remaining cheese.
  2. Bake at 375°F (190°C) for about 20 to 25 minutes, or until hot and bubbly. Broil for 1 to 2 minutes for a golden top, watching closely.
Serving
  1. Let the casserole rest for 5 minutes before serving. Serve with lime wedges and chopped cilantro.

Notes

This casserole freezes well. Cool completely, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge before baking. You can also make it ahead of time and bake it after refrigerating for 24 hours, adding about 10 extra minutes to the bake time.