Chicken Fajita Casserole

chicken fajita casserole

This week I found myself with a lot of left over chicken that I had cooked and put in the fridge. I decided to mix it into something new. This Chicken Fajita Casserole took an interesting turn for a couple of reasons.

First off, I took this chance to make a series of video clips to post the recipe on TikTok. Let’s just say I learned a lot during that process (both what to do, and what NOT to do). Needless to say, I’ve got room for improvement.

Secondly, in trying to make the video I didn’t quite think through what I was doing and made recipe harder on myself than it had to be.

Now that we’ve got that out of the way, on to the recipe. (Note, I had left over cooked chicken and cooked rice that used when making this)


  • 26oz Cooked Chicken Breast
  • 1 Bag Chopped Onions and Bell Peppers
  • 1 Can Cream of Chicken Soup
  • 1 Can Black Beans
  • 1 Can Diced Tomatoes with Green Chilies
  • 1 Cup Rice, Cooked (measured before cooking)
  • 1 Packet Fajita Seasoning
  • 1 Cup Chicken Broth
  • 1 Cup Sour Cream
  • 8oz Shredded Cheese, Fiesta Blend


  1. Preheat oven to 350°F
  2. In a large bowl, combine cream of chicken soup, diced tomatoes, chicken broth, sour cream, half of the shredded cheese, fajita seasoning, and chicken. Mix well.
  3. In a 9×13 pan layer rice, beans, and onion/bell pepper mix.
  4. Spread on the mixture from step 2.
  5. Bake for 20-25 minutes, then spread the remaining cheese on top to keep baking until melted on top.


I made this divided into 6 containers which yielded the following after entered in MyFitnessPal.

  • Calories: 495
  • Fat: 22g
  • Carbs: 33.6g
  • Protein: 38.4g

If you want to watch a quick video of the recipe, visit me on TikTok. Feel free to share on Facebook or Twitter if you enjoyed it!

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