Can I use brown rice instead of white?

Absolutely! Just note that brown rice takes longer to cook. Add an extra 10–15 minutes and a bit more broth.

What if the rice isn’t fully cooked after baking?

No stress—just add a little more chicken broth, cover again, and bake for another 10 minutes.

Can I use rotisserie chicken?

Yes! Add it in during assembly, but reduce baking time slightly since it’s already cooked.

How about bone-in chicken like drumsticks?

That works too. Sear them first, then place them on top of the rice mixture. You’ll need to extend the baking time and keep an eye on doneness.

Can I make this ahead of time?

Definitely. Assemble everything, cover, and refrigerate. When ready to cook, bake as directed (you may need a few extra minutes).

How long does it keep?

Stored in an airtight container, it’ll last 3–4 days in the fridge. Reheat with a splash of broth to keep it moist.

Easy Chicken Fajita Rice Casserole Recipe: 6 Easy Wins

Name: Easy Chicken Fajita Rice Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 2 cups cooked chicken, shredded or diced; 1 cup uncooked long-grain rice; 2 cups chicken broth; 1 can (10 oz) diced tomatoes with green chilies, drained; 1 cup corn (frozen or canned); 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small onion, thinly sliced; 1 packet fajita seasoning (or 2 tbsp homemade); 1 cup shredded cheddar cheese; 1/2 cup shredded mozzarella cheese; 2 tbsp olive oil; Salt and pepper to taste; Optional: chopped cilantro, sour cream for serving

Description

This Easy Chicken Fajita Rice Casserole is a bold, comforting one-pan dinner packed with juicy chicken, seasoned rice, colorful bell peppers, and melty cheese. It’s the perfect weeknight meal when you want big Tex-Mex flavor without a lot of fuss.

Ingredients

Scale

2 cups cooked chicken, shredded or diced
1 cup uncooked long-grain rice
2 cups chicken broth
1 can (10 oz) diced tomatoes with green chilies, drained
1 cup corn (frozen or canned)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, thinly sliced
1 packet fajita seasoning (or 2 tbsp homemade)
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tbsp olive oil
Salt and pepper to taste
Optional: chopped cilantro, sour cream for serving

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Instructions

Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
Heat olive oil in a skillet over medium heat. Sauté onion and bell peppers for 4–5 minutes until slightly softened.
Stir in the chicken and fajita seasoning. Cook for 2 minutes until coated and fragrant.
Add uncooked rice, chicken broth, diced tomatoes, and corn. Stir well to combine.
Transfer mixture into the prepared baking dish and spread evenly.
Cover tightly with foil and bake for 35 minutes.
Remove foil, sprinkle cheddar and mozzarella cheese over the top.
Return to oven uncovered and bake for another 10–15 minutes until cheese is melted and bubbly.
Let rest for 5 minutes before serving. Garnish with cilantro if desired.

Notes

Use rotisserie chicken for a quick shortcut.

Slice peppers evenly so they cook at the same rate.

If rice isn’t fully tender, add a splash of broth and bake a few extra minutes.

Spice level can be adjusted with mild or hot diced tomatoes.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 4g
Sodium: 620mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg