Chicken Fajita Casserole

Chicken Fajita Casserole – An Easy Dump & Bake for Taco Night 🌮

Some nights, you just need dinner to be simple—and that’s where this Chicken Fajita Casserole shines. With all the bold, zesty flavors of a fajita night and none of the fuss, this easy dump-and-bake recipe is a true time-saver. You literally combine everything in one dish, pop it in the oven, and let it work its magic!

It’s the perfect main dish to anchor your taco night spread, pairing beautifully with chips and salsa, a fresh salad, or a warm stack of tortillas. Plus, it’s a crowd-pleaser—cheesy, creamy, and just the right amount of kick.

Our version uses Walnut Creek favorites like Cilantro Lime Rice, Cream of Chicken Soup, and Shredded Mexican Blend Cheese, all available in-store. If you’re stocking up for taco night, you can find everything you need in this week’s Taco Night Essentials ad!

Whether you’re feeding family or friends, this casserole is the kind of dish that disappears fast—so don’t expect leftovers. 😉

📍 Find the full recipe below, then stop by Walnut Creek Cheese & Market to pick up your ingredients. And if you try it, don’t forget to rate the recipe and let us know what you think!

Chicken Fajita Casserole

Test Kitchen

Cuisine

Mexican

Category

Main Dish

All the flavors of fajita night in one dish! This easy dump-and-bake casserole is cheesy, zesty, and perfect for taco night.

Chicken Fajita Casserole

Ingredients

  • 4 Cups Shredded Fajita Chicken, cooked

  • 2 Cup WC Cilantro Lime Rice

  • 1 (10.5 oz) Can WC Cream of Chicken Soup

  • 1 Cup WC Sour Cream

  • 1 Cup Diced Onion & Bell Pepper, frozen

  • 1 (10oz) Can Diced Tomatoes w/ Chilies

  • 1 ½ Cups WC Chicken Broth

  • 2 TBs + 1 tsp Fajita Seasoning

  • 1 (8oz) package WC Shredded Mexican Blend Cheese (about 2 cups)

Directions

  1. Preheat oven to 350 degrees. Lightly spray a 9x13 inch baking dish with nonstick cooking spray

  2. In a large bowl, stir together the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, tomatoes w/ chilies, chicken broth, fajita seasoning, and about half of the cheese.

  3. Pour the mixture into the prepared baking dish and spread it evenly. Wrap tightly in aluminum foil. Bake for 35 to 45 minutes or until the rice is tender.

  4. Remove from the oven, top with the remaining cheese and return to oven until the cheese is melted.

Back to blog