I’ll never forget the first time I pulled this Fajita Chicken Casserole out of the oven. It was one of those chaotic Wednesday nights where everyone was hangry, and I needed a miracle. As soon as I opened the oven door, my kitchen was flooded with the most incredible aroma—smoky paprika, sizzling peppers and onions, and melted cheese bubbling over a golden crust. The collective “oooh” from my family told me I’d struck gold. This wasn’t just dinner; it was a warm, comforting, flavor-packed hug in a dish that came together with what I already had on hand. It’s become my absolute go-to, and I’m so excited to share it with you.
Ingredients
- 3 cups cooked shredded chicken (from a rotisserie chicken or leftover baked chicken)
- 3 cups cooked rice (white or brown both work great)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 2 cups shredded Mexican blend cheese, divided
- 1 cup sour cream
- 1 (10.5 oz) can cream of chicken soup (or mushroom for a substitute)
- 1 packet (1 oz) fajita seasoning mix
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooking spray or oil for greasing
Don’t let the list intimidate you—this is a fantastic “clean out the fridge” dish. Using a pre-cooked rotisserie chicken is my biggest time-saver here; it adds incredible flavor and shreds in minutes. I’ve tried this with both cream of chicken and cream of mushroom soup, and while both are delicious, the chicken soup gives it a richer, more cohesive savory base. Trust me, don’t skip the block of cheese you shred yourself if you can help it. The pre-bagged stuff has anti-caking agents that can make the sauce a bit grainy, and the melt just isn’t as luscious.(See the next page below to continue…)