Let me tell you about the night I fell in love with this Fajita Chicken Casserole. It was a frantic Wednesday, the kind where everyone is hangry and the pantry seems bare. I had leftover shredded chicken and a desperate need for something comforting, fast, and packed with flavor. I threw together the ingredients you see here, crossed my fingers, and popped it in the oven. Twenty-five minutes later, my kitchen was filled with the most incredible aroma—smoky cumin, melted cheese, and savory peppers. That first bite was pure magic: creamy, hearty, and bursting with fajita zest. It wasn’t just dinner; it was a revelation that the coziest meals can also be the simplest. It’s been a beloved staple in my home ever since, and I’m so excited to share it with you.
Ingredients
- 4 cups shredded cooked chicken (from a rotisserie chicken or leftover baked chicken)
- 2 cups instant rice (uncooked)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cups shredded Mexican blend cheese, divided
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup sour cream
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
- 2 tablespoons fajita seasoning blend (store-bought or homemade)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Let’s talk ingredients for a second because a few choices here make a world of difference. Using a pre-cooked rotisserie chicken is my biggest time-saver—it’s juicy, flavorful, and makes this recipe feel effortless. I’ve tried this with both fresh sliced peppers and frozen, and while frozen works in a pinch, fresh peppers retain a better texture and won’t water down the casserole. Don’t skip rinsing the black beans; it removes that starchy can liquid and keeps the dish from getting gloppy. And trust me, the combination of cream of chicken soup and sour cream is non-negotiable for that iconic, creamy base—low-fat sour cream can work, but avoid fat-free as it can separate.(See the next page below to continue…)