Fajita chicken casserole takes all the bold flavors of sizzling fajitas and turns them into an easy, oven-baked comfort dish—great for weeknights.
🍗 Fajita Chicken Casserole
Ingredients:
- 2 cups cooked chicken (shredded or cubed)
- 1 bell pepper (sliced)
- 1 onion (sliced)
- 1 cup cooked rice (or quinoa)
- 1 can diced tomatoes (drained)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream or cream cheese
- 1–2 tbsp oil
Seasoning:
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt & pepper to taste
🔪 Instructions:
- Preheat oven
180°C (350°F). - Cook veggies
Sauté peppers and onions in oil until slightly soft. - Mix filling
In a bowl, combine chicken, rice, tomatoes, cooked veggies, seasoning, and sour cream. - Assemble
Spread mixture into a greased baking dish. - Top with cheese
Sprinkle evenly over the top. - Bake
20–25 minutes until hot and bubbly.
🔄 Variations
- Low-carb: Skip rice and add cauliflower rice
- Spicy: Add jalapeños or hot sauce
- Extra creamy: Mix in a bit of cream of chicken soup
- Tex-Mex style: Serve with tortillas or tortilla chips
💡 Tips
- Use rotisserie chicken for convenience
- Don’t overcook veggies—they’ll soften more in the oven
- Add fresh cilantro or lime juice after baking for brightness
If you want, I can give you a one-pan stovetop version or a slow cooker fajita casserole to make it even easier.