Chicken Fajita Casserole (Cozy & Filling)

Name: Chicken Fajita Casserole
Prep time: 10 min
Cook time: 54 min
Total time: 64 min
Ingredients: 1 cup uncooked jasmine rice (rinsed); 1 ½ cup salsa or tomato pasta sauce; 15 ounces black beans (one can, rinsed and drained); 1 cup chicken broth; 1 red pepper (cut into strips); 1 green pepper (cut into strips); 1 large white onion (sliced); 1 pound boneless, skinless chicken breast (cut into strips); 1 ½ tablespoons olive oil; 2 tablespoons taco seasoning; 1½ teaspoon kosher salt; 1 cup shredded Mexican cheese blend; 1 hass avocado; 1 lime (juiced)

This post may contain affiliate links. Please read our disclosure policy.

This Chicken Fajita Casserole is an easy, hands-off meal that’s full of flavor and made in one dish! With fluffy rice, tender chicken breast, bell peppers, onion, and taco seasoning, then baked and topped with gooey cheese.

Chicken fajita casserole with rice in a white baking dish with a white serving spoon.

When I want a comforting, no-fuss dinner that I know my kids will enjoy, I often turn to casseroles. This fajita-inspired version is always a winner, with black beans and peppers for fiber and juicy chicken pieces for protein. I love that you just mix, dump into a casserole, and bake. It couldn’t be simpler!

For more fajita-flavored dinners, try my Chicken Fajita Pasta and Shrimp Fajita Bowl recipes.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

54 mins

Ingredients Needed

Below are the ingredients you’ll need to make this Chicken Fajita Casserole. The full quantities are listed on the recipe card below.

ingredients to make chicken fajita casserole.

Jasmine rice: A starchy rice that is slightly aromatic. You can use long-grain white or brown rice, such as basmati, instead, but you may need to adjust the baking time to ensure it cooks through.
Salsa: Use a tomato-based red salsa here for a nice balance of sweet and savory flavors. Alternatively, you can use a jarred tomato pasta sauce; just look for one without Italian seasonings, as this will clash with the Mexican flavors.
Black beans: Canned beans make this casserole so easy and bring some protein and fiber. You can also use red kidney beans or pinto beans, if you like.
Chicken broth: You can also use beef or vegetable broth if you like.
Red and green bell pepper: You can also use orange or yellow peppers instead of the red pepper, but I recommend using one green pepper so the casserole doesn’t taste too sweet.
White onion: Has a mild flavor and a hint of sweetness. You can use a yellow onion for a stronger flavor.
Chicken breast: Use boneless, skinless breasts to make prep easy. You can use chicken thigh strips instead for a richer flavor although these contain more fat than breast.
Olive oil: Helps to carry all the flavors from the spices through the dish. You can use avocado oil instead if you like.
Kosher salt
Taco seasoning: For a shortcut, use store-bought. You can also just make homemade taco seasoning instead.
Mexican cheese blend: A mild blend of shredded cheeses, usually containing Monterey Jack, cheddar, mozzarella, and asadero. It melts well and complements the flavors in this dish. For the best melt, shred the cheese yourself! Swap for shredded cheddar or mozzarella in a pinch.
Avocado: Brings some creamy freshness to the top of the casserole. If you’re not a fan of avocado, feel free to leave it off.
Lime: Helps prevent the sliced avocado from browning while adding a zingy flavor to balance the flavors.

How to Make Chicken Fajita Casserole

Before you start: Preheat the oven to 400°F. (see hot tip below before you get started)

process shot to make the salsa base with the beans for the casserole. Next frame is an image of a bowl with chicken and sliced pepper.

Step 1: In a large bowl, rinse the rice until the water runs clear. Drain well and add to a medium bowl.

Step 2: Add in the salsa, beans, and chicken broth. Add 1 tsp kosher salt and mix well, then transfer to a large baking dish.

Step 3: To the same bowl (you don’t even have to wash it!), add the pepper strips, onion, chicken, oil, taco seasoning, and 1/2 tsp kosher salt. Thoroughly mix to coat all pieces with the seasonings.

process shot tof assembling the chicken fajita casserole in the dish and topping with shredded cheese.

Step 4: Spoon the fajita chicken mixture over the rice in the dish. Sprinkle with the Mexican cheese blend.

Step 5: Cover with aluminum foil and bake for around 50 minutes, or until the chicken is cooked through and the rice is tender.

Step 6: After it’s been in the oven for 30 minutes, remove the aluminum foil and give it a good stir to help the rice cook evenly.

Step 7: Once the casserole is done baking, broil for 3-4 minutes.

Step 8: In a small bowl, chop the avocado, then immediately squeeze the juice of 1 lime over it. Stir to combine.

Step 9: Once the chicken fajita casserole is done, top with the avocado and serve.

Hot Tip

A super quick and lazy way to make this dish is to add all the prepared ingredients (except the avocado) to the dish, mix, top with cheese, cover, and bake.

chicken fajita in a dish topped with sliced avocado.

Variations & Tips

Serve with warm flour tortillas for easy scooping.
Stir in drained canned corn for extra veggies.
Finish with chopped fresh cilantro for a fresh, herby touch.
Add a dollop of sour cream or Greek yogurt for creaminess and tang.
Top with sliced black olives for a salty bite.
Mix in chipotle paste or chipotle flakes for smoky heat.
Sprinkle crushed tortilla chips on top for crunch.
If the rice isn’t tender, drizzle a little hot water over the dish, cover, and bake a bit longer.
Use leftover shredded or rotisserie chicken instead of chicken breast.
Let the casserole rest for 5 minutes before serving so the rice can soak up the last bit of liquid.

Common Questions

How do I store it?

Let the casserole cool fully, then cover (or transfer to an airtight container) and store in the fridge for up to 3 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating.

How do I reheat it?

Place leftover casserole in a baking dish (unless it’s still in the casserole dish you baked it in), drizzle with a few tablespoons of water, and cover with foil. Bake at 350F for 25-35 minutes until piping hot throughout. Alternatively, microwave individual portions in a microwave-safe bowl on high until piping hot throughout.

Do I need to cook the rice or chicken first?

No! The rice and chicken cook together in the casserole dish with the broth. Covering the casserole for the first part of the bake helps it to steam, which cooks everything nicely.

Can I substitute the seasoning mix?

Yes! You can use fajita seasoning or chili seasoning mixes from the grocery store, or even try this homemade Mexican Seasoning.

How do I know when the casserole is done?

You’ll know the casserole is done when the rice is tender, and the chicken is no longer pink in the middle (and the meat has an internal temperature of 165°F when probed with a digital thermometer).