
This creamy chicken fajita bake is my favorite when I want something warm and filling but don't wanna mess with a bunch of steps. It crams those bold fajita flavors into a cheesy oven dish that nobody ever complains about. It's easy enough for a weeknight and still impressive when friends swing by unannounced.
First time I made this was on a Saturday during a movie night. It vanished long before the trailers ended and now it's in the family dinner rotation.
Delicious Ingredients
- Diced tomatoes with chilies: brings tang and a gentle heat, plus keeps everything juicy. Don't drain them.
- Rotisserie chicken, shredded: easy and flavorful, plus it saves loads of time. Any cooked chicken's fine.
- Sour cream: adds a nice little zing and smooth texture. The full fat stuff is extra tasty.
- Cream of chicken soup: makes it all creamy and holds things together. Go low sodium if you wanna control salt.
- Instant rice: fluffs up and soaks all the flavors. Pick a brand you trust for the best texture.
- Frozen peppers and onions: no knife work needed and packs that classic fajita punch.
- Chicken broth: keeps it moist and adds extra flavor. Homemade or a good store-bought kind both work.
- Mexican blend cheese, shredded: pull everything together with melty, cheesy goodness. Freshly shredded melts even better.
- Fajita seasoning: gives that zingy classic taste. Use a low sodium one if salt worries you.
Easy Instructions
- Top It Off With Cheese:
- Peel off the foil (watch out for steam), sprinkle on the rest of the cheese, and toss it back in uncovered for about 10 minutes. When the cheese bubbles and browns at the edges, it's done.
- Bake It Covered:
- Wrap the pan snug with foil and pop it in the oven (set at 350°F) for about 35 minutes so the rice gets nice and soft and everything cooks together.
- Smooth Out the Mixture:
- Pour that big bowl of filling into your oiled baking dish. Spread it out edge to edge and glaze the top so it bakes up even.
- Mix It All Together:
- Grab a roomy bowl and dump in your chicken, rice (uncooked), soup, sour cream, frozen onion/pepper mix, those tomatoes and chilies (liquid and all), broth, fajita spice, and half your cheese. Stir until you can’t see any dry bits.
- Get the Pan Ready:
- Give your 13 x 9 pan a spray with oil so the baked chicken rice doesn’t stick. Makes cutting and serving much easier later.

The part I crave first? Those extra crisp cheesy corners where the rice gets a little crunchy. One time my niece said the edges tasted like nachos and now she asks for more every time. I started letting it bake a minute or two longer just for her.
How to Store
Cover and let cool before tucking away in the fridge—it’ll last about four days. Freezing? Portion it out and stash it in airtight tubs for up to three months. Reheat in the microwave or oven till it’s hot again and it’s dinnertime in a flash.
Swap Ideas
No chicken? Leftover turkey or cooked pork fit right in too without any extra steps. Quick-cook white or brown rice both work—just use a splash more broth for brown rice. Greek yogurt can stand in for the sour cream easy peasy.
Fun Ways to Serve
I like to pair it with a crisp salad and a scoop of tortilla chips for crunch. It rolls up great in warm tortillas if you want burritos. Add avocado slices or extra sour cream to pump up those Tex-Mex vibes.

Culture Notes
This kind of big-batch oven meal comes from American kitchens that borrow those strong fajita flavors from the Southwest. You’ll find a version like this at just about any potluck, church dinner, or family get-together in the South or Midwest. It’s comforting and crowd-pleasing for a reason.
Common Recipe Questions
- → Can I swap instant rice for fresh-cooked rice?
Stick with instant rice so everything bakes up right. Cooked rice usually soaks up less of the liquid, and you'll probably wind up with a drier dish.
- → What if I don’t have cream of chicken soup?
No worries—use cream of mushroom or celery if that’s what you’ve got. Or go for homemade, mild white sauce instead.
- → Will this dish turn out spicy?
Spice is really up to what kind of diced tomatoes with chilies and fajita seasoning you toss in. Want it milder? Use mild ingredients and skip the chilies.
- → How far ahead can I make this?
Prep the whole thing and stick it in the fridge until you’re ready to bake. If it’s cold when you start, just add a few minutes in the oven.
- → What should I serve with it?
Try some sliced avocado, crisp salad, or warm up tortillas on the side. It brings a fresh touch and makes it extra filling.
- → Can I freeze this for later?
Absolutely—you can freeze it either before it’s baked or after. Just cover it well. Reheat in the oven till it’s heated through and cheesy again.