chicken fajita casserole

I made this chicken fajita casserole last Tuesday and honestly it’s one of those recipes where you dump everything in a bowl and somehow it works. The cream of mushroom soup sounds weird with fajita flavors but it holds everything together without making the whole thing dry, and the foil trick keeps the chicken from turning into rubber.

Why You’ll Love This Recipe

• You use canned soup as the base and it actually tastes right
• The black beans and corn stretch the chicken so 1 1/2 pounds feeds 8 people easily
• It bakes covered for 45 minutes which means you can ignore it
• Only 327 calories per serving but 11 grams of protein keeps you full
• The top gets this slightly crispy layer in the last 10 minutes that’s better than I expected
• Everything goes in one bowl then one pan so there’s almost nothing to clean

The Story Behind This Recipe

I needed a baked chicken recipe that wasn’t another iteration of the same boring casserole my mom used to make. Last week I had leftover rotisserie chicken taking up space and a can of green chilies I bought for something else. I thought about fajitas but didn’t want to stand at the stove flipping things in a skillet. So I threw it all in a casserole dish with the 2 cans of cream of mushroom soup I always keep around and just baked it at 350 degrees Fahrenheit. The chili powder and cumin made it taste like actual fajita chicken instead of bland chicken casserole. When I pulled off the foil after 45 minutes the edges were bubbling and I realized I’d accidentally made something I’d want to eat again.

What You Need

You’ll need 2 cans of cream of mushroom soup at 10.5 ounces each, and you don’t drain them. The liquid in those cans is what keeps everything moist while it bakes. For the chicken you want 1 to 1 1/2 pounds already cooked and either shredded or chopped, and I used rotisserie chicken because I had it sitting there but you could use whatever you have.

Grab 1 can of diced green chilies at 4 ounces, which is usually in the Mexican aisle next to the taco shells. Then you need 1 can of black beans that you actually drain and rinse this time because the liquid in bean cans makes everything too soupy. Add 1 cup of corn kernels from a can or frozen, doesn’t matter. You’ll also want 1 cup of diced bell peppers and I used red because that’s what was in my fridge but any color works.

For spices you need 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon onion powder. These three make it taste like fajita chicken instead of just plain baked chicken. At the end you’ll need 1 cup of shredded cheese and I used a Mexican blend but cheddar works fine. Parsley is optional for the top but I skipped it.

How to Make Chicken Fajita Casserole

Get a large bowl and dump in the 2 cans of cream of mushroom soup without draining them first. Add your 1 to 1 1/2 pounds of cooked shredded chicken, then the 4-ounce can of diced green chilies. Toss in the drained and rinsed black beans, 1 cup of corn kernels, and 1 cup of diced bell peppers.

Now add 1 teaspoon chili powder, 1/2 teaspoon ground cumin and 1/2 teaspoon onion powder. Stir everything together until you don’t see any dry pockets of chicken or beans hiding at the bottom. It looks kind of beige and unappetizing at this stage but that’s normal.

Spray a 9 by 13 inch casserole dish with nonstick spray, and I mean really coat it because this stuff will stick if you don’t. Pour the whole mixture into the dish and use a spatula to level the top so it bakes evenly.

Cover the dish tightly with foil. Stick it in your oven that you’ve already heated to 350 degrees Fahrenheit. Set a timer for 45 minutes and walk away. You’ll start hearing faint bubbling around the 30-minute mark when the soup base heats up and that’s when I knew it was actually cooking in there.

After 45 minutes pull the dish out and peel back the foil carefully because the steam will hit you in the face. Put it back in the oven uncovered for another 10 minutes. The top will start to look drier and develop these little crispy spots around the edges that I didn’t expect the first time. When you smell the cumin getting toasty and see the surface starting to color slightly that’s your signal to pull it.

Take it out and let it sit for a few minutes before you dig in. If you want to add parsley now’s the time but I never remember to buy fresh herbs anyway.

What I Did Wrong the First Time

I didn’t spray the casserole dish well enough and when I tried to serve it half the bottom layer stayed glued to the pan. Had to soak that thing for an hour before I could scrub it clean. Now I use way more nonstick spray than seems necessary, especially in the corners where the edges get crispy. The other thing is I forgot to level the mixture before baking so one side was thicker and took longer to heat through while the other side was already starting to dry out.

chicken fajita casserole

By Emma

Prep:

10 min

Cook:

55 min

Total:

1h 5min

Servings:

8 servings

Ingredients

• 2 cans cream of mushroom soup, 10.5 oz each, not drained
• 1 to 1 1/2 pounds cooked chicken, shredded or chopped
• 1 can diced green chilies, 4 oz
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced bell peppers
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1 cup shredded cheese of choice
• parsley, optional for garnish

Method

1. 1 In a large bowl, combine the cream of mushroom soup, shredded chicken, diced green chilies, black beans, corn, diced bell peppers, chili powder, cumin, and onion powder. Stir thoroughly until all elements are evenly coated without dry pockets.
2. 2 Spray a 9 by 13 inch casserole dish generously with nonstick spray to prevent sticking as it bakes. Pour the mixture into the dish, leveling the top gently with a spatula.
3. 3 Cover the dish tightly with foil. Place it in a preheated 350 degrees Fahrenheit oven. Let it bake undisturbed for 45 minutes; you’ll hear the faint bubbling begin when the filling is warming through.
4. 4 After 45 minutes, carefully remove the foil. Continue baking for another 10 minutes to develop a golden, slightly crispy top layer. The aroma of spices and cooked veggies will fill the kitchen signaling it’s ready.
5. 5 Remove from the oven and let the casserole rest a few minutes before serving. Sprinkle chopped parsley if desired to brighten the flavors and add a touch of color.

Nutritional information

Calories

327

Protein

11g

Carbs

56g

Fat

6g

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Tips for the Best Chicken Fajita Casserole

Use rotisserie chicken that’s still slightly warm if you can. The heat helps it absorb the soup mixture better than cold chicken straight from the fridge, and I noticed the texture stayed more moist that way.

Don’t skip rinsing those black beans even though it feels like an extra step. The starchy liquid from the can makes the whole casserole watery and dilutes the fajita flavors you’re trying to build with the chili powder and cumin.

Press the foil down around the edges of the dish before baking so steam can’t escape from the corners. I had one side dry out faster than the other when the foil wasn’t sealed tight and it threw off the whole texture.

Stir the mixture one more time right before you pour it into the dish. The soup settles to the bottom while you’re prepping and you’ll end up with uneven distribution if you don’t give it a final mix.

Let it rest for 5 minutes after baking before you serve it. The filling is molten hot and if you scoop it immediately everything slides apart on the plate instead of holding together like a proper chicken casserole should.

Serving Ideas

I put it over white rice the first night and the rice soaked up all the creamy soup base that pooled at the bottom. Way better than eating it plain.

Tortilla chips on the side work but I crumbled some right on top of my serving and the salty crunch against the soft baked chicken was better than I expected. Sour cream and hot sauce turn it into something that feels more like a fajita bowl than a standard casserole.

Sometimes I’ll dice up an avocado and throw it on at the end when the dish is still hot. The cool avocado against the warm fajita chicken is one of those combinations that just makes sense.

Variations

You can swap the cream of mushroom soup for cream of chicken if you want a lighter flavor that doesn’t compete with the cumin as much. I tried it once and it worked fine but the mushroom soup adds a deeper background taste I actually prefer.

Ground turkey instead of chicken makes this way leaner but you’ll need to cook it first with a little oil since raw ground meat won’t work in this baked chicken recipe. Add an extra 1/4 teaspoon of chili powder because turkey tastes blander.

Throw in a diced jalapeño with the bell peppers if you want actual heat. The canned green chilies are pretty mild and sometimes I want more kick than they give.

Skip the beans and double the corn for a sweeter version that my kids ate without complaining. It changes the protein content but it still fills you up and the corn gets these little caramelized spots on top during the final 10 minutes.

FAQ

Can I use raw chicken instead of cooked chicken?
No, raw chicken won’t cook through properly in 55 minutes at 350 degrees Fahrenheit when it’s mixed with all these other ingredients. You’d end up with undercooked meat in the center and dried out edges. Always start with cooked chicken that’s already shredded.

Do I have to use cream of mushroom soup or can I substitute something else?
You can use cream of chicken soup and it’ll work almost the same way. I wouldn’t use tomato soup or anything with a strong competing flavor because it’ll drown out the fajita spices.

Can I make this ahead and bake it later?
Yeah, mix everything in the bowl and pour it into your sprayed dish then cover it with plastic wrap and stick it in the fridge for up to 24 hours. Pull it out 30 minutes before baking so it’s not ice cold going into the oven.

How do I store leftover chicken fajita casserole?
Let it cool completely then cover the dish with foil or transfer portions to containers with lids. It keeps in the fridge for 3 to 4 days and honestly tastes better the next day after the flavors have time to sink in.

What’s the best way to reheat this?
Microwave individual portions for 1 to 2 minutes until hot all the way through. If you’re reheating the whole dish stick it back in a 325 degrees Fahrenheit oven covered with foil for 20 minutes.

Can I freeze chicken fajita casserole?
I’ve frozen it after baking and it reheats fine but the texture of the bell peppers gets a little softer. Wrap portions tight in foil then put them in freezer bags and use within 2 months.

Why is my casserole watery?
You probably didn’t drain and rinse the black beans or you used frozen corn that still had ice crystals on it. Both add extra liquid that doesn’t cook off during baking and makes everything soupy.

Can I use fresh bell peppers instead of frozen?
The recipe already calls for fresh diced bell peppers at 1 cup. I used fresh red ones because that’s what I had and they worked great.

Do I really need to cover it with foil for the first 45 minutes?
Yes, the foil traps steam and keeps the chicken from drying out while everything heats through. Without it the top layer turns into leather before the center gets hot.

What if I don’t have a 9 by 13 inch dish?
You can use an 8 by 8 inch dish but you’ll need to add 10 more minutes to the covered baking time since the mixture will be thicker. A larger dish means it’ll cook faster and might dry out.

Can I add rice directly to the casserole before baking?
I wouldn’t recommend it because uncooked rice needs more liquid and a longer cooking time than this recipe gives. You’d end up with crunchy rice and a dried out mess.

How do I know when it’s done baking?
After the final 10 minutes uncovered the edges should be bubbling and the top should look drier with some crispy spots forming. If you stick a spoon in the center it should be hot enough that steam rises immediately.

Can I use a different type of cheese?
Yeah, any melting cheese works here. I used a Mexican blend but cheddar, Monterey Jack or even pepper jack if you want heat will all melt fine on top.

What can I use instead of black beans?
Pinto beans work the same way, just drain and rinse them like you would the black beans. Kidney beans are too firm and don’t blend in as well with this texture.

Is there a way to make this spicier?
Add a diced jalapeño with the bell peppers or increase the chili powder to 1 1/2 teaspoons. You could also use pepper jack cheese instead of regular cheese for some extra kick throughout.

Can I skip the corn?
Sure, just add another 1/2 cup of bell peppers and 1/2 cup more black beans to make up the volume. The texture stays about the same but you lose that little bit of sweetness the corn adds.

Why did the bottom stick to my pan even after spraying?
You probably didn’t use enough nonstick spray especially in the corners where the mixture gets thick. I spray way more than feels necessary now because scrubbing baked-on chicken casserole off a dish is the worst.

Do I need to stir it halfway through baking?
No, leave it alone for the full 45 minutes covered. Opening the oven and stirring lets all the steam escape and you’ll end up with dry chicken instead of the moist texture you want.

Can I add more vegetables?
Diced zucchini or chopped spinach would work but add them raw with everything else and don’t increase the amount too much or you’ll have excess water pooling at the bottom. Maybe 1/2 cup max of additional veggies.

What if I only have 1 pound of chicken instead of 1 1/2 pounds?
It’ll still work fine, you’ll just have a slightly higher ratio of beans and vegetables to meat. The casserole will be a little less filling but it’ll still taste right.