This Chicken Fajita Casserole is an easy, one-dish dinner that’s perfect for busy weeknights. Fluffy rice bakes with tender chicken strips, bell peppers, onion, black beans, salsa and taco seasoning, then finishes under melty cheese. It’s family-friendly, low-maintenance, and full of bold fajita flavor.
Casseroles are my go-to when I want something comforting that the whole family will eat. This fajita-inspired casserole adds black beans for fiber and juicy chicken for protein, and it all bakes together in one pan. Simply combine the ingredients, bake, then top with avocado and lime for a fresh finish.
For more fajita-flavored dinners, try similar recipes like Chicken Fajita Pasta and Shrimp Fajita Bowl.
Recipe Overview
- Skill Level: Beginner
- Prep Time: 10 mins
- Cook Time: 54 mins
Ingredients Needed
Below are the key ingredients used for this Chicken Fajita Casserole. Quantities for the full recipe are listed in the recipe card further down.
- Jasmine rice: A slightly aromatic, starchy rice that bakes up fluffy. You can substitute long-grain white or brown rice but adjust baking time if needed.
- Salsa: Use a tomato-based red salsa for sweet and savory balance. Plain tomato pasta sauce works in a pinch; avoid Italian-seasoned sauces to keep the Mexican flavor profile.
- Black beans: Canned beans are convenient and add fiber and extra protein. Pinto or red kidney beans can be used instead.
- Chicken broth: Keeps the rice moist while baking. Vegetable or beef broth may be substituted if preferred.
- Bell peppers: Red and green peppers provide color and flavor. Use orange or yellow peppers instead of red if you prefer, but keep one green for a less-sweet finish.
- White onion: Mild and slightly sweet; swap for yellow onion if you want a stronger onion flavor.
- Chicken breast: Boneless, skinless breasts are convenient and lean. Shredded leftover chicken or rotisserie chicken also works.
- Olive oil: Helps the spices coat the chicken and vegetables; avocado oil is an alternative.
- Taco seasoning: Use a store-bought blend for convenience or your favorite homemade Mexican seasoning.
- Mexican cheese blend: A mixture like Monterey Jack and cheddar melts beautifully; shred it yourself for the best melt.
- Avocado and lime: Sliced or chopped avocado tossed with lime juice brightens the finished casserole and prevents browning.
- Kosher salt: Used to season the components before baking.
How to Make Chicken Fajita Casserole
Before you start: Preheat your oven to 400°F.
- Prep the rice: Rinse 1 cup jasmine rice in cold water until the water runs clear, then drain.
- Make the base: Combine the rinsed rice with 1½ cups salsa (or plain tomato sauce), 15 ounces drained and rinsed black beans, 1 cup chicken broth and 1 teaspoon kosher salt. Stir well and transfer to a large baking dish.
- Season the chicken and veggies: In the same bowl, toss 1 red bell pepper (sliced), 1 green bell pepper (sliced), 1 large white onion (sliced), and 1 lb chicken breast cut into strips with 1½ tablespoons olive oil, 2 tablespoons taco seasoning and ½ teaspoon kosher salt until everything is evenly coated.
- Assemble: Spoon the chicken and pepper mixture over the rice and bean base. Evenly sprinkle 1 cup shredded Mexican cheese blend over the top.
- Bake covered: Cover the dish tightly with aluminum foil and bake for about 50 minutes, or until the rice is tender and the chicken is cooked through.
- Stir midpoint: After 30 minutes of baking, remove the foil and stir gently to help the rice cook evenly, then re-cover and continue baking.
- Broil to finish: When the casserole is cooked, remove foil and broil 3–4 minutes to brown and melt the cheese.
- Prepare avocado: Chop 1 hass avocado and immediately toss with the juice of 1 lime to keep it from browning.
- Serve: Top the baked casserole with the avocado mixture and serve hot.
Hot Tip
For an even quicker method, combine all prepared ingredients (except the avocado) directly in the baking dish, mix, top with cheese, cover and bake. This reduces bowls and cleanup.
Variations & Tips
- Serve with warm flour tortillas for easy scooping or as fajita-style wraps.
- Stir in drained canned corn for extra sweetness and texture.
- Garnish with chopped fresh cilantro for a bright herbal finish.
- Add a dollop of sour cream or Greek yogurt when serving for creaminess.
- Top with sliced black olives or crushed tortilla chips for contrast.
- For smoky heat, mix in chipotle paste or flakes before baking.
- If the rice isn’t tender after baking, add a splash of hot water, cover and bake a bit longer.
- Leftover shredded or rotisserie chicken can replace raw chicken breasts for a faster bake.
- Let the casserole rest 5 minutes before serving so the rice absorbs any remaining liquid.
Common Questions
Allow the casserole to cool completely, then cover or transfer to an airtight container and refrigerate for up to 3 days. To freeze, portion and freeze in suitable containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat in a baking dish at 350°F, covered with foil and sprinkled with a few tablespoons of water, for about 20–30 minutes until piping hot. You can also microwave individual portions until hot throughout.
No — the rice and chicken cook together in the casserole. Covering the dish while it bakes traps steam and helps both components cook evenly.
Yes — use a store-bought fajita or chili seasoning, or your preferred homemade Mexican spice blend to adjust heat and flavor.
The casserole is done when the rice is tender and the chicken is no longer pink inside. A thermometer inserted into the thickest piece of chicken should read 165°F.
Other Casserole Recipes
- Dump and Bake Meatball Casserole
- Mexican Chicken Casserole
- Stuffed Pepper Casserole
- Chicken Noodle Casserole
- Cabbage Roll Casserole
- Buffalo Chicken Casserole
- Healthy Butternut Squash Casserole
If you try this recipe, please leave a review and share feedback in the comments — I enjoy hearing how it turned out for you.
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Chicken Fajita Casserole — Recipe Card
Servings: 8 | Prep: 10 mins | Cook: 54 mins
Ingredients
- 1 cup uncooked jasmine rice, rinsed
- 1½ cups salsa or tomato pasta sauce
- 15 oz black beans, drained and rinsed
- 1 cup chicken broth
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 large white onion, sliced
- 1 lb boneless, skinless chicken breast, cut into strips
- 1½ tbsp olive oil
- 2 tbsp taco seasoning
- 1½ tsp kosher salt (use 1 tsp for the rice mixture and ½ tsp for chicken mixture)
- 1 cup shredded Mexican cheese blend
- 1 hass avocado, chopped
- 1 lime, juiced
Instructions
- Preheat oven to 400°F.
- Rinse and drain the rice. Combine rice, salsa, black beans, chicken broth and 1 tsp kosher salt in a bowl, then transfer to a large baking dish.
- In the same bowl, toss peppers, onion, chicken strips, olive oil, taco seasoning and ½ tsp kosher salt until well coated.
- Arrange the chicken and vegetables over the rice mixture and sprinkle with shredded cheese.
- Cover with foil and bake for about 50 minutes, until rice is tender and chicken is cooked through. After 30 minutes, uncover and stir once to promote even cooking, then re-cover.
- Remove foil and broil 3–4 minutes to brown cheese if desired.
- Toss chopped avocado with lime juice and top the casserole before serving.
Notes
- Storage: Cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
- Reheat: Reheat covered at 350°F with a splash of water until hot, or microwave individual portions.
- Food safety: Cool and refrigerate leftovers promptly — cooked rice should not sit at room temperature for extended periods.
Nutrition (approx. per serving)
Calories: 370 kcal | Carbohydrates: 42 g | Protein: 24 g | Fat: 13 g | Fiber: 9 g | Sodium: 971 mg
Additional Info
Course: Gluten-Free, Main Course. Cuisine: Mexican / Tex-Mex.
