Fajita Chicken Casserole
Okay, Let’s Talk Casseroles
Hey there! So, you wanna make something comforting, easy, and packed with flavor? Well, lemme tell ya, this Fajita Chicken Casserole? It’s my absolute weeknight hero. Seriously. There was this one time, years ago, I was trying to recreate those sizzling fajitas you get at restaurants, but, you know, without all the fuss and mess and potential for setting off the smoke alarm (don’t ask). I started tossing things into a dish, kinda winging it, and BAM! This casserole was born. It’s got all the good stuff – the chicken, the peppers, the onions, the cheese – but it’s baked into a warm, bubbly hug. My kids actually cheer when they know this is for dinner. Which, if you have kids, you know is practically a miracle.
Why I Keep Coming Back to This Dish
Honestly? It’s just EASY. Like, ridiculously easy. I make this when I’ve had one of those days where my brain is mush and the idea of chopping a million things sounds like actual torture. Plus, my family, bless their picky hearts, devour it. It’s got familiar flavors, which is key in my house. And leftover? Oh buddy, it’s even better the next day, if that’s even possible (though honestly, leftovers are a rare sight with this one!). It’s also a fantastic way to use up leftover rotisserie chicken if you’re anything like me and sometimes buy one with the best of intentions, and then… well, you know how it goes.
What You’ll Need (The Good Stuff!)
- Chicken: About 3-4 cups cooked, shredded chicken. Like I said, rotisserie is a lifesaver here! Or boil some breasts, whatever works.
- Bell Peppers: 2-3 large ones, mixed colors look pretty (red, yellow, orange are my faves). Sliced thin.
- Onion: One large onion, also sliced thin.
- Fajita Seasoning: About 2-3 tablespoons. Use your favorite store-bought blend, or whip up your own! There are tons of recipes online, like this simple one, if you feelin’ ambitious.
- Olive Oil or Butter: A couple tablespoons for sautéing the veggies.
- Cream Cheese: 8 ounces, softened. This is the secret weapon for creaminess!
- Sour Cream: About 1/2 cup. Adds a nice tang. Plain Greek yogurt works too if you’re trying to be… slightly healthier?
- Chicken Broth: 1/2 cup. Just to loosen things up.
- Shredded Cheese: About 2 cups. Cheddar, Monterey Jack, a Mexican blend – anything melty and delicious! My local grocery store has a really good Sargento Mexican blend I often grab.
- Optional additions: A can of black beans (drained and rinsed), a can of corn (drained), diced green chiles for a little kick.
Let’s Get This Casserole Cookin’ (The Steps!)
- Prep those veggies: Heat the oil or butter in a large skillet over medium-high heat. Toss in your sliced peppers and onions. Cook ’em until they start to soften and get a little browned around the edges, maybe 5-7 minutes? You want them tender but still with a little bite. This is where all that fajita flavor starts to build!
- Add the flavor: Sprinkle that fajita seasoning over the veggies and stir it around for another minute or so until it smells amazing. My kitchen always smells like a Tex Mex joint at this point, it’s the best!
- Make the creamy base: Reduce the heat to low. Add the softened cream cheese, sour cream (or yogurt!), and chicken broth to the skillet with the veggies. Stir it all together until it’s nice and smooth and creamy. Don’t worry if it looks a bit lumpy at first, just keep stirring gently over the low heat and it’ll come together.
- Mix in the star: Add your shredded cooked chicken (and any optional black beans or corn here if you’re using ’em) to the creamy veggie mixture. Stir it all up until everything is coated. This is where I usually sneak a little spoonful just to make sure it’s *chef’s kiss* perfect. It always is.
- Cheese time!: Stir in about 1 cup of the shredded cheese into the chicken mixture. This helps bind it all together and adds more cheesy goodness inside.
- Assemble the magic: Pour the entire mixture into a 9×13 inch baking dish. Spread it out evenly.
- Top it off: Sprinkle the remaining 1 cup of shredded cheese generously over the top. Because, cheese.
- Bake away: Pop the dish into a preheated oven at 375°F (190°C). Bake for about 20-25 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and slightly golden brown. You want it hot all the way through, like properly hot. You can use an instant read thermometer if you’re unsure, aim for around 165°F (74°C) internal temp, especially if your chicken wasn’t super hot when it went in.
- Rest and Serve: Let it sit for 5-10 minutes before serving. This helps it firm up a little bit so it’s not a total melty mess when you scoop it out. Though honestly, a melty mess isn’t always a bad thing!
Just a Couple Notes From My Kitchen
- Make sure your cream cheese is *really* softened, otherwise you’ll have little cream cheese lumps, and while they don’t hurt the flavor, they aren’t as pretty. I usually just leave it out on the counter for an hour or two.
- Don’t overcook the peppers and onions initially. You want them tender, not mushy! They cook more in the oven.
- You can assemble this ahead of time! Just cover it and pop it in the fridge. You might need to add a few extra minutes to the baking time if it’s going in cold.
Playing Around with Variations
I’ve experimented a bit! Sometimes I add a layer of crushed tortilla chips or even cornbread batter on top before the cheese – gives it a cool texture. I tried adding rice directly into the mix once, thinking it would be a one-dish wonder, but it made the whole thing a little too dense and… well, gloopy. Stick to serving it *with* rice, not *in* it, trust me on that one. You could also swap the chicken for ground beef or turkey browned with taco seasoning, or even use sliced sausage. Get creative!
Tools That Make Life Easier
Honestly, a good large skillet is key for cooking the veggies and sauce all in one place. A 9×13 casserole dish is pretty standard for this size batch. And a sturdy spatula for stirring. If you don’t have a big skillet, you can cook the veggies in a pot and then just combine everything in the casserole dish before baking. No sweat!
Storage Stuff
If you actually have leftovers (big IF!), just cover the dish tightly with foil or plastic wrap, or transfer to airtight containers. It keeps in the fridge for 3-4 days. Reheat portions in the microwave or put the whole dish back in the oven until warmed through. It also freezes pretty well! Just make sure to cool it completely first, then wrap it up tight. But, like I said before, this stuff disappears form my fridge faster than free cookies.
How We Like to Eat It
Okay, serving time! We usually scoop this over some fluffy cilantro lime rice. A dollop of extra sour cream or Greek yogurt on top? Absolutely essential. And don’t forget the fixings! Shredded lettuce, diced tomatoes, a sprinkle of fresh cilantro, maybe some salsa or guacamole. You could also just scoop it into warm tortillas (flour or corn!) and eat it like deconstructed fajitas. Whatever floats your boat!
Lessons Learned (AKA Pro Tips)
- Softened Cream Cheese is Non-Negotiable: I tried rushing this step once and regretted it because I spent way too long trying to get those little cold lumps to melt. Patience is a virtue here.
- Don’t Skip Sautéing the Veggies: Just throwing raw peppers and onions in won’t give you that same depth of flavor or tender texture. You gotta get a little color on ’em.
- Taste and Adjust Seasoning: Before you pour it into the dish, taste the chicken mixture! Need more salt? More fajita seasoning? A pinch of cayenne? Now’s the time to make it perfect.
Hey, You Got Questions?
Q: Can I use frozen peppers and onions?
A: Yeah, totally! They might release a little more water when you sauté them, so just cook them a bit longer until that extra liquid evaporates before adding the seasoning and creamy stuff.
Q: Is this casserole spicy?
A: It depends on your fajita seasoning! Most store-bought ones have a little warmth but aren’t super hot. If you like heat, add a pinch of chili flakes when you sauté the veggies or stir in some hot sauce.
Q: Can I make this vegetarian?
A: Absolutely! Skip the chicken and load up on extra veggies – maybe some zucchini, mushrooms, sweet potatoes? Or use plant-based protein like crumbled tofu or a meat substitute seasoned with fajita spices. Black beans are great in a veggie version too!
Q: What kind of cheese is best?
A: Honestly, it’s your call! A classic cheddar or Monterey Jack works beautifully. I often use a pre-shredded ‘Mexican blend’ because it’s easy and melts well. Pepper Jack would add a nice kick!
Alright, go forth and make this amazing Fajita Chicken Casserole! Hope y’all love it as much as we do!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded or diced
- 2 large bell peppers (any color), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 1 packet (1 oz) fajita seasoning mix
- 1 cup salsa
- 1/2 cup sour cream or plain Greek yogurt
- 6-8 small flour tortillas, cut into strips or pieces
- 2 cups shredded Mexican blend cheese
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
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2Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onion and cook until softened, about 5-7 minutes.
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3Add the cooked chicken, fajita seasoning, salsa, and sour cream to the skillet with the vegetables. Stir to combine and heat through.
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4Gently stir in the tortilla pieces into the chicken mixture.
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5Pour the mixture into the prepared baking dish and spread evenly. Top with the shredded cheese.
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6Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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