Chicken Fajita Rice Casserole

This Chicken Fajita Rice Casserole is what I make when I want a proper dinner without turning the kitchen upside down. You add the chicken, rice, peppers, onion, corn, broth, and fajita seasoning straight into one baking dish. Cover it, bake it, add the mozzarella… and let the oven finish the job!

The rice cooks right with the chicken and soaks up all that fajita seasoning, which is what makes every scoop taste like more than plain baked rice. It’s high in protein, around 500 calories per serving, and filling enough for a real family dinner.

Add salsa, avocado, tortilla chips, or lime at the table and everyone can build their plate the way they like it (which always helps, right? Haha).

Why You’ll Love This Chicken Fajita Rice Casserole

• Everything bakes in one dish. You are not cooking chicken in one pan, rice in another, and peppers somewhere else (thank goodness).
• The rice gets real flavor. It cooks with the chicken, broth, and fajita seasoning, so every scoop tastes seasoned all the way through.
• It is a full dinner. You get chicken, rice, peppers, onion, corn, and cheese in one warm filling casserole.
• It is high in protein. Each serving has about 41g protein, so it actually keeps you full and does not feel like a sad healthy dish.
• It works for family dinner. Add salsa, avocado, tortilla chips, or lime at the table and let everyone fix their plate how they like it.
• It is ideal for meal prep. It keeps well in the fridge and reheats easily for lunch or another quick dinner.

It’s unbelievably easy to make! You add the chicken, rice, peppers, onion, corn, broth, and fajita seasoning to one baking dish, give it a quick stir, cover it tightly, and let the oven take over.

Then, sprinkle the mozzarella on top and pop it back in the oven for 5 min. Looveee it!

Below the recipe card, I’ll show you the step-by-step photos so you can see exactly how it should look along the way.

How to Make Chicken Fajita Rice Casserole

Start by preheating your oven to 375°F. Add the chicken, bell pepper, red onion, and corn straight into a large casserole dish. Sprinkle the fajita seasoning over everything, then toss it around so the chicken and veggies get nicely coated.

Use an 8 x 8-inch casserole dish or another deep 2-quart baking dish. A 9 x 9-inch pan should also work, but start checking the rice a little earlier. Avoid a large 9 x 13-inch pan because the mixture will spread too thin and the liquid may evaporate before the rice softens.

Add the rinsed long-grain white rice and pour in the hot chicken broth. Give it a gentle stir so the rice is mixed through the dish, not sitting in one big pile at the bottom (we want fluffy rice, not a rice brick… haha).

Spread everything into an even layer, then cover the dish tightly with aluminum foil. This part matters! The rice needs that trapped steam to cook properly while the chicken bakes.

Bake for 40–45 minutes, until the rice is tender and the liquid has been absorbed. Carefully remove the foil, then fluff the rice gently with a fork.

If it is still firm, add a small splash of hot chicken broth, cover the dish tightly again, and bake for another 5 to 10 minutes.

Sprinkle the mozzarella over the top and put the dish back in the oven under the broiler or top heat for about 5 minutes. Once the cheese is melted and lightly golden, it’s ready.

Let the casserole rest for 5 minutes, then scoop it into bowls and add whatever you like on top: salsa, avocado, tortilla chips, cilantro, or a little squeeze of lime.

Variations and Tips

Use chicken broth if you can: It gives the rice more flavor as it bakes, but water still works if that’s what you have.

Make your own fajita seasoning: No packet? Mix 1 tsp paprika, 1 tsp chili powder, ½ tsp ground cumin, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ¼ tsp black pepper, and ½ tsp salt.

Make it creamier: Stir in 2 to 3 tablespoons of sour cream before baking, or add a dollop on top when serving.

Add toppings at the end: Salsa, avocado, lime, cilantro, or tortilla chips make each bowl even better and let everyone fix their plate how they like it.

Make Ahead and Storage

This is a super good recipe for meal prep because it reheats well and already has the chicken, rice, veggies, and cheese all in one container. Pack it for work the next day and lunch is DONE.

Store leftovers in an airtight container in the fridge for up to 4 days. When you reheat it, use the microwave for a quick lunch or warm a bigger portion in the oven until heated through.

You can also freeze this casserole for up to 2 months. Let it cool first, pack it in a freezer-safe container, and thaw it overnight in the fridge before reheating.