Chicken Fajita Casserole is a creamy, cheesy casserole packed with chicken, rice and veggies. Its a quick and easy one-dish meal, perfect for busy weeknights!A FAST CASSEROLE RECIPEIf you enjoy chicken fajitas then you will surely love this casserole! It takes all the things you love about chicken fajitas but puts it in a casserole which is fast and easy to throw together. This ended up being a huge hit with us. I took a few shortcuts to make it quicker to prepare but I give notes below on how you can change it up if you want to put a little more work into it. This is definitely a fun meal to add to your Taco Tuesday rotation when you want something a little different on the menu!FREQUENTLY ASKED QUESTIONS:What to serve with Chicken Fajita Casserole? This casserole is super filling and hearty as it is. If you want to add some more veggies, I think adding some steamed veggies would be nice. Serving with a side salad is always great. I think you could even serve this with some tortillas and scoop the filling into them and enjoy it that way. See my recipe for Homemade Flour Tortillas! Can I make this a bit more homemade? So this recipe was created to be a quick throw together casserole. Obviously, you can make it more homemade if thats what you would prefer.Quick, easy, and convenient is what I was going for with this original recipe. You could make your own Mexican Rice and your own Homemade Salsa and your own Fajita Seasoning. You can make this as complicated or as simple as you like. Can I swap out the chicken? Certainly. I used rotisserie chicken to make this a simple dish to whip up. But you can cook up some Instant Pot Shredded Chicken, Air Fryer Chicken Breasts, homemade roasted chicken or a crock pot rotisserie chicken, or even make some chicken thighs and use that instead. Other cuts of chicken can be used and you could even swap the chicken out for cooked shrimp or cooked steak (just make sure they are cooked before adding.) What other rice options can I try? If you dont have the Spanish Rice packets from the store, you can make some Homemade Spanish Rice (my recipe uses ground beef- just omit it for this recipe), my 3 Ingredient Mexican Rice, or use other options like cooked white rice or cilantro rice. How to store leftover casserole? You can keep the leftovers in the fridge for up to 3-5 days. The longer it sits in the fridge beyond 3 days it will get a little dry. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)green and red bell peppersyellow onionolive oilchopped rotisserie chicken if you need other ideas, you can check out the Frequently Asked Questions section where I shared a few ideas. Spanish style rice cook according to the directions on the package. See my Frequently Asked Questions above for some homemade rice options to try out here.cream of chicken soup grab a can from the grocery store or use some Homemade Cream of Chicken Soup.salsa grab some of your favorite salsa, or make some Homemade Salsa.cream cheese softened to room temperature. If you didnt do this ahead of time, use my Tips to Soften Cream Cheese QuicklyMexican shredded cheese you can use your favorite shredded cheese.sour creamfajita seasoning packet grab a packet from the store or make your own Homemade Fajita Seasoning. chopped cilantro this is an optional ingredient as I know people have a love hate relationship with it.HOW TO MAKE CHICKEN FAJITA CASSEROLE:Preheat the oven to 350. In a saut pan add the peppers, onion, and 1 Tablespoon of oil over medium heat. Saute for 5 minutes or until the onions are translucent.To the saute pan add the chicken, rice, soup, salsa, cream cheese, 1/2 of the cheese, sour cream, and fajita seasoning packet. Stir for 5 minutes until creamy.Remove from the heat. Set aside. Oil a 913-inch baking dish with the remainder of the oil. Transfer the chicken mixture to the 913 baking dish.Cover the baking dish with aluminum foil.Bake for about 15-20 minutes (it should be fully warm all the way through).Remove the foil and top the dish with the remainder of the cheese.Bake for an additional 5 minutes or until the cheese has completely melted.Top with chopped cilantro.CRAVING MORE RECIPES?Chicken FajitasChicken Enchilada CasseroleCrock Pot Chicken FajitasSheet Pan Beef FajitasAir Fryer Steak FajitasEasy Arroz Con PolloSteak Bite Fajita BowlsChicken Tostadas PrintChicken Fajita CasseroleEverything you love about chicken fajitas, but in casserole form.Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutesServings 6Calories 913kcalAuthor Brandie SkibinskiIngredients1 cup diced green bell pepper1 cup diced red bell pepper1 cup diced yellow onion2 Tablespoons oil (divided use, can use avocado or olive oil)4 cups chopped rotisserie chicken2 (8.8 ounce) packages Spanish style rice (cook according to the directions)1 (10.5 ounce) can cream of chicken soup1 cup salsa1 (8 ounce) block cream cheese, softened to room temperature8 ounce package Mexican shredded cheese (divided use) cup sour cream1 (1.25 ounce) packet fajita seasoning 3 Tablespoons chopped cilantro (optional)InstructionsPreheat the oven to 350In a saut pan add 1 cup diced green bell pepper, 1 cup diced red bell pepper, 1 cup diced yellow onion and 1 Tablespoon oil over medium heat. Saute for 5 minutes or until the onions are translucent. To the saute pan add 4 cups chopped rotisserie chicken, 2 (8.8 ounce) packages Spanish style rice, 1 (10.5 ounce) can cream of chicken soup, 1 cup salsa, 1 (8 ounce) block cream cheese, softened to room temperature, 1/2 of the Mexican shredded cheese, 1/2 cup sour cream and 1 (1.25 ounce) packet fajita seasoning . Stir until fully combined and everything is melted. Remove from the heat. Set aside. Oil a 913-inch baking dish with the remainder 1 Tablespoon oil.Transfer the chicken mixture to the 913-inch baking dish. Cover the baking dish with aluminum foil.Bake for about 15-20 minutes (it should be warmed all the way through and a little bubbly.) Remove the foil and top the dish with the remainder of the Mexican shredded cheese.Bake for an additional 5 minutes or until the cheese has completely melted. Top with 3 Tablespoons chopped cilantro (optional.) NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 913kcal | Carbohydrates: 58g | Protein: 63g | Fat: 49g | Sodium: 2565mg | Fiber: 5g | Sugar: 10g