Fajita chicken casserole
Fajita chicken casserole is a fun and easy way to bring all the tasty flavors of classic fajitas into one cozy, baked dish. It’s packed with tender chicken, colorful bell…
Tip: save now, cook later.Fajita chicken casserole is a fun and easy way to bring all the tasty flavors of classic fajitas into one cozy, baked dish. It’s packed with tender chicken, colorful bell peppers, onions, and a blend of fajita spices that fill the whole kitchen with a mouthwatering aroma. The melted cheese on top adds a creamy, gooey touch that everyone loves.
I like making this casserole when I want something tasty but not too complicated. It’s perfect for busy weeknights because you can toss everything in a dish and let the oven do the work. One of my favorite tricks is to use leftover chicken or rotisserie chicken to speed things up even more. Plus, it’s a hit with kids and adults alike, making dinner a no-fuss win all around.
To serve, I usually add a dollop of sour cream and a sprinkle of fresh cilantro over the top. Sometimes I warm up some tortillas on the side so everyone can make their own little fajita wraps. It’s just the kind of meal that makes the whole family gather around the table with smiles, sharing good food and good times.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for their quick cooking and lean texture. You could swap for thighs for juicier results or use cooked rotisserie chicken to save time.
Bell peppers and onion: The mix of red, yellow, and green peppers adds sweetness and color. If fresh peppers aren’t available, frozen fajita vegetable mixes work well too.
Fajita seasoning: Buying a mix is convenient, but making your own blend adds freshness. Adjust the cayenne to control how spicy it gets.
Salsa and sour cream: These add creaminess and tang. For a dairy-free version, try a dairy-free sour cream or plain coconut yogurt and check your salsa ingredients.
Cheese: A Mexican blend is great here, but cheddar and Monterey Jack are tasty substitutes. For a lighter option, use reduced-fat cheese or skip it entirely.
How Can I Ensure the Chicken Stays Tender and Flavorful?
Cooking chicken evenly without drying it is key. Follow these tips:
- Cut chicken into similar-sized pieces so they cook at the same rate.
- Cook chicken over medium-high heat for browning, then lower heat to avoid overcooking.
- Add the salsa and sour cream after the chicken is browned; this keeps it moist and creates a flavorful sauce.
- Don’t overbake casserole once cheese is melted – about 20-25 minutes is enough to heat through without drying out the chicken.
Equipment You’ll Need
- 9×13-inch casserole dish – just the right size for the layers and easy baking.
- Large skillet – perfect for sautéing peppers, onions, and cooking chicken evenly.
- Knife and cutting board – sharp knife makes slicing peppers and chicken quick and safe.
- Mixing spoon or spatula – to stir and combine all your ingredients smoothly.
- Measuring cups and spoons – easy to get seasoning and salsa amounts right for great flavor.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a lighter, seafood twist that cooks quickly.
- Add black beans or corn to boost fiber and add a bit of sweetness and texture.
- Try pepper jack cheese for a mild kick or mozzarella for extra gooey meltiness.
- Mix in diced jalapeños or a dash of hot sauce if you like a spicier casserole.
How to Make Fajita Chicken Casserole
Ingredients You’ll Need:
For the Main Dish:
- 4 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- 1 packet (about 1 oz) fajita seasoning mix (or homemade: 1 tsp chili powder, 1 tsp paprika, ½ tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne, salt and pepper to taste)
- 1 cup salsa (mild or medium)
- ½ cup sour cream
- 1 cup cooked rice (optional for a more filling casserole)
- 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
- Fresh cilantro, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25 minutes to bake, so you’ll have a delicious meal ready in about 40 minutes. It’s perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Prep and Sauté the Veggies:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish. In a large skillet, heat olive oil over medium-high heat. Add the sliced red, yellow, and green bell peppers along with the onion. Sauté for about 5 minutes until they start to soften. Remove them from the skillet and set aside.
2. Cook the Chicken:
In the same skillet, add the bite-sized chicken pieces. Sprinkle the fajita seasoning evenly over the chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned.
3. Mix in Sauce and Optional Rice:
Lower the heat to medium-low. Stir in the salsa and sour cream with the chicken until well combined, creating a creamy fajita sauce. If you want a heartier dish, fold in the cooked rice now.
4. Assemble the Casserole:
Spread half of the chicken mixture into the bottom of your prepared casserole dish. Next, add half of the sautéed peppers and onions on top. Layer the remaining chicken mixture over the vegetables, then finish with the rest of the peppers and onions.
5. Add Cheese and Bake:
Sprinkle the shredded cheese evenly over the top of your casserole. Place it in the oven and bake uncovered for 20-25 minutes. You’re looking for melted, bubbly cheese with a slight golden color.
6. Garnish and Serve:
Remove the casserole from the oven and sprinkle with freshly chopped cilantro. Serve it hot—it’s delicious as is or with warm tortillas, extra sour cream, or guacamole on the side!
Can I Use Frozen Chicken for This Casserole?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to avoid extra moisture when sautéing.
Can I Make the Fajita Chicken Casserole Ahead of Time?
Absolutely! Assemble the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for 3-4 days. To reheat, warm gently in the oven or microwave until heated through.
Can I Customize the Vegetables in This Recipe?
Definitely! Feel free to add or swap in veggies like zucchini, mushrooms, or corn based on your preference or what you have on hand. Just sauté them along with the peppers and onions.