Chicken Fajita Casserole made with chicken, brown rice, bell peppers, onion, tomatoes, and melted cheese.

There’s a very specific mood that leads to Chicken Fajita Casserole in my kitchen. It’s that moment when you want something warm and flavorful, maybe a little Tex-Mex-ish, but you do not want to stand there flipping chicken strips like you’re working a grill shift. You know the feeling. You’re hungry, everyone else is hungry, and suddenly fajitas feel like too much responsibility.

This casserole was my compromise. Same flavors. Less chaos. And honestly? I’m not mad about it.

The first time I made this Chicken Fajita Casserole, I wasn’t even confident it would work. I remember dumping everything into the dish and thinking, Is this… too easy? Because sometimes easy recipes lie. They promise comfort and deliver disappointment.

But when it came out of the oven, bubbling around the edges, smelling like cumin and roasted peppers, I relaxed a little. It reminded me of those family-style meals where no one complains because there’s cheese involved. It felt cozy. Familiar. Like something you’d bring to a casual get-together and quietly hope someone asks for the recipe.

It also reminded me of restaurant fajitas — minus the sizzling drama and the awkward moment when the server tries to squeeze past your table with a hot skillet. I love that part… in theory. At home? This is better.

Why you’ll Love this Chicken Fajita Casserole?

There’s something reassuring about a recipe that doesn’t ask for perfection. This Chicken Fajita Casserole is forgiving. You can eyeball the spices. You can mix everything in the dish instead of a bowl. You can forget to drain the tomatoes perfectly and it’ll still be fine.

It’s also one of those meals that feels balanced without trying too hard. Protein, veggies, rice, cheese — it all shows up. Not aggressively healthy, but not heavy either. Somewhere in the middle. And honestly, that middle ground is where I live most nights.

Ingredient Notes

Even simple ingredients behave better when you know what they’re doing.

• Brown Rice: I like brown rice here because it holds up and gives the casserole some structure. That said, I’ve used white rice when that’s what I had. No regrets.
• Chicken Breasts: Slice them thin. This matters. Thick pieces take longer and can dry out, and no one wants to chew through dinner.
• Bell Pepper & Onion: These soften beautifully and add sweetness that balances the spices. If they release extra moisture, don’t panic. It happens.
• Fire-Roasted Tomatoes: Not required, but they add a subtle smokiness that makes the whole thing taste more intentional.
• Spices: This combo is mild, warm, and flexible. Some nights I add more cumin. Some nights I don’t. Depends on my mood.
• Cheddar Cheese: Sharp cheddar melts well and gives you that comforting finish. Monterey Jack works too. I won’t judge.

How to Make Chicken Fajita Casserole?

1. This is not a complicated process, and that’s kind of the point. You preheat the oven, spray your dish, and then mix everything — rice, chicken, peppers, onion, tomatoes, oil, spices — together until it looks evenly coated. Not beautiful. Just ready.
2. Once it’s in the oven, you get a break. No stirring. No checking. Just 20 minutes of freedom. Then comes the cheese, which is really just the universe saying, You’ve earned this.
3. After it finishes baking, let it sit. I know. Waiting is hard. But giving it a few minutes helps everything settle so it scoops instead of sloshes. If it’s still juicy? Use a slotted spoon and move on with your life. Dinner doesn’t have to be perfect to be good.

Storage Options

This Chicken Fajita Casserole is one of those rare leftovers that I actually look forward to. Store it in an airtight container in the fridge for up to four days. It reheats well in the microwave, though the oven gives it that just-baked vibe again.

Freezing works too. I usually freeze it without toppings and add those fresh later. It’s not fancy freezer food, but it’s dependable — and that counts for a lot.

Variations & Substitutions

This casserole doesn’t mind a little creativity.

• Swap chicken for shrimp (just shorten the bake time)
• Use cauliflower rice for a lighter version
• Add black beans or corn for extra texture
• Turn up the heat with jalapeños or extra cayenne
• Serve with Greek yogurt instead of sour cream

Some days I go heavier on cheese. Some days I don’t. I’m undecided on which version I like better, honestly.

What to Serve With Chicken Fajita Casserole?

Most nights, this Chicken Fajita Casserole is the meal. But if you’re feeling ambitious:

• Tortilla chips for scooping
• A simple green salad
• Warm tortillas or wraps
• Avocado slices or guacamole

Or just add toppings and eat it straight from the dish. I won’t tell anyone.

FAQ

Can I prep this ahead of time?
Yes. Assemble it, cover, refrigerate, and bake when you’re ready.

Will the chicken dry out?
Not if it’s sliced thin and baked as directed. That part matters.

Is it spicy?
Not really. Mild and family-friendly, unless you decide otherwise.

This Chicken Fajita Casserole isn’t trying to impress anyone. It’s just here to make dinner easier, warmer, and a little more enjoyable. And honestly? On a busy night, that’s more than enough.

If you make it, tell me — did you tweak the spices or keep it simple? I always love hearing how recipes land in real kitchens.

Chicken Fajita Casserole

Chicken Fajita Casserole is a wholesome baked dish made with tender chicken, brown rice, bell peppers, onion, tomatoes, warm spices, and a melted cheese topping—an easy, flavorful dinner ideal for busy weeknights or meal prep.

Print Pin Rate

Course: Casserole, Main Course

Cuisine: American, Tex-Mex

Keyword: Chicken Fajita Casserole

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Ingredients

• 2 c cooked brown rice prepared from approximately ¾ c uncooked rice
• 1½ lb boneless skinless chicken breasts cut into thin strips (about ½-inch thick)
• 1 large bell pepper sliced
• 1 small onion sliced
• 1 14.5-oz can diced tomatoes well drained (fire-roasted preferred)
• 1 tbsp extra-virgin olive oil
• 1½ tsp ground cumin
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp cayenne pepper optional
• ¼ tsp black pepper
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• 1 –2 c shredded cheddar cheese

Optional for Serving:

• Shredded lettuce, salsa, sour cream or Greek yogurt, avocado slices, or other fajita-style toppings

Instructions

• Preheat the oven to 400°F (205°C). Lightly grease a 9×13-inch or 2-quart casserole dish with cooking spray and set aside.
• In a large mixing bowl, combine the cooked brown rice, sliced chicken, bell pepper, onion, diced tomatoes, olive oil, cumin, oregano, salt, cayenne pepper (if using), black pepper, garlic powder, and onion powder. Stir until all ingredients are evenly coated and well combined.
• Transfer the mixture to the prepared casserole dish and spread it evenly. Bake uncovered for 20 minutes.
• Remove the casserole from the oven and evenly sprinkle the shredded cheddar cheese over the top. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and the chicken is fully cooked.
• Remove from the oven and allow the casserole to rest for 5–10 minutes before serving to allow the juices to redistribute. If excess liquid is present, serve using a slotted spoon.
• Garnish with desired toppings and serve warm.

Notes

To make this Chicken Fajita Casserole gluten-free, ensure that the diced tomatoes, spices, and shredded cheese are certified gluten-free and free from cross-contamination. If using a store-bought fajita seasoning instead of individual spices, verify that it is labeled gluten-free.