This Fajita Chicken Casserole is a bold and creamy twist on classic Tex-Mex flavors, combining tender shredded chicken with a rich, cheesy base and zesty fajita seasoning. It’s a simple, satisfying one-dish meal that’s ideal for busy weeknights or casual gatherings. With its creamy texture, melted cheese topping, and optional crunchy tortilla layer, this casserole will quickly become a family favorite.
Why You’ll Love This Recipe
This recipe offers all the flavor of chicken fajitas with the ease of a casserole. It’s customizable, quick to prepare, and can be made using pantry staples and leftover cooked chicken. The creamy blend of sour cream and cheese, combined with the bold kick of fajita seasoning and green chilies, makes it a comforting and flavorful dish. Plus, it’s great for meal prepping and reheats beautifully.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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2 cups cooked and shredded chicken
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream
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1 cup shredded cheddar cheese (plus extra for topping)
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1 can (4 oz) diced green chilies
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1 package fajita seasoning mix
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1 tablespoon olive oil
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1/2 onion, diced
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1/2 bell pepper, diced (optional)
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1 cup tortilla chips or strips (optional topping)
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Fresh cilantro, chopped (for garnish)
Directions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish and set it aside.
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Sauté the vegetables (optional):
In a skillet over medium heat, warm the olive oil. Add the diced onion and bell pepper. Sauté for 4–5 minutes until softened. Remove from heat. -
Mix the filling:
In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, shredded cheddar, diced green chilies, and fajita seasoning. If you sautéed vegetables, fold them in now. Stir until well mixed. -
Assemble the casserole:
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle additional shredded cheddar on top, if desired. -
Bake for 25–30 minutes, until hot and bubbly and the top cheese is melted and lightly golden.
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Add crunchy toppings (optional):
If using, sprinkle tortilla chips or strips on top during the last 5 minutes of baking or immediately after baking for a crisp texture. -
Serve:
Remove from the oven and garnish with freshly chopped cilantro. Serve warm.
Servings and Timing
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
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Servings: 4 to 6
Variations
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Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling for extra heat.
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Protein Swap: Substitute cooked ground beef or turkey for the chicken.
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Veggie Boost: Stir in corn, black beans, or diced tomatoes for added flavor and substance.
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Tortilla Layer: Line the bottom of the baking dish with tortillas or layer them throughout like a Tex-Mex lasagna.
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Low-Carb Option: Omit the tortilla chips and use low-carb cream soup and sour cream alternatives.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. If using tortilla chips on top, re-crisp under a broiler for 1–2 minutes. This casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, assemble the casserole a day in advance and refrigerate until ready to bake.
What kind of chicken works best?
Rotisserie chicken is quick and flavorful, but any cooked, shredded chicken will work well.
Can I freeze this dish?
Yes, freeze the unbaked or baked casserole for up to 2 months. Thaw before reheating.
Is this casserole spicy?
It has a mild heat from the fajita seasoning and green chilies, but you can adjust the spice level to your preference.
Can I make this dish gluten-free?
Use gluten-free cream of chicken soup and check that the fajita seasoning and chips are gluten-free.
Print
Fajita Chicken Casserole
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fajita Chicken Casserole is a cheesy, creamy, flavor-packed dinner perfect for busy weeknights. Made with tender shredded chicken, fajita seasoning, sour cream, and melty cheddar cheese, it’s topped with crispy tortilla chips for the ultimate Tex-Mex comfort food dish your whole family will crave!
Ingredients
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2 cups cooked and shredded chicken
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream
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1 cup shredded cheddar cheese (plus extra for topping)
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1 can (4 oz) diced green chilies
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1 package fajita seasoning mix
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1 tablespoon olive oil
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1/2 onion, diced
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1/2 bell pepper, diced (optional)
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1 cup tortilla chips or strips (optional, for topping)
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Fresh cilantro, chopped (for garnish)
Instructions
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Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch casserole dish.
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Sauté Veggies (Optional): In a skillet, heat olive oil. Sauté diced onion and bell pepper for 4–5 minutes until soft.
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Mix Filling: In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, 1 cup cheddar, green chilies, fajita seasoning, and sautéed veggies (if using). Mix well.
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Assemble: Spread the chicken mixture evenly in the prepared casserole dish. Top with extra cheese if desired.
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Bake: Bake for 25–30 minutes until hot and bubbly and cheese is melted and golden.
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Add Crunch (Optional): Sprinkle tortilla chips/strips on top during the last 5 minutes of baking or just before serving.
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Garnish & Serve: Top with fresh cilantro and serve hot.
Notes
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Rotisserie chicken saves time and adds great flavor.
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Add corn, black beans, or tomatoes to bulk it up.
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Serve with avocado, salsa, or extra sour cream for more Tex-Mex flair.
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