Name: Chicken Fajita Casserole Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 3 chicken breasts; Salt and pepper, to taste; 2 bell peppers (1 red, 1 green), seeds removed and sliced into strips; 1/2 large onion, sliced into strips; 1/4 cup canned diced tomatoes and green chilies (such as Rotel); 2 tablespoons taco seasoning, divided; 1 cup shredded cheese (cheddar and Monterey Jack), divided; 8 oz cream cheese, softened; 1/4 cup heavy cream

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Introduction

This Chicken Fajita Casserole is a flavorful, comforting dish that combines tender chicken, sautéed peppers, and creamy cheese in one easy bake. It’s perfect for busy weeknights when you want something delicious and satisfying without much fuss.

The dish is a baked casserole in a white oval ceramic dish with handles on the sides. The top layer is golden brown melted cheese with browned spots, showing a crispy texture. Below the cheese are visible slices of red and green bell peppers mixed with creamy sauce and soft chunks of chicken or vegetables. A spoon lifts a serving, revealing a thick, creamy inside with layers of melted cheese, small pieces of veggies, and lightly browned baked bits. The dish rests on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 chicken breasts
2 bell peppers, seeds removed and sliced into strips (1 red and 1 green recommended)
1/2 large onion, sliced into strips
1/4 cup canned diced tomatoes and green chilies (such as Rotel)
2 tablespoons taco seasoning, divided
1 cup shredded cheese, divided (cheddar and Monterey Jack work well)
8 oz cream cheese, softened
1/4 cup heavy cream

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Season the chicken breasts lightly with salt and pepper. Bake them for 20 to 25 minutes, or until no longer pink in the center.
Step 3: While the chicken is baking, heat a greased skillet and sauté the sliced bell peppers, onions, and diced tomatoes with green chilies until the vegetables are tender. Transfer them to a large mixing bowl.
Step 4: Once the chicken has cooled slightly, chop it into bite-sized pieces and add it to the bowl with the vegetables.
Step 5: Sprinkle 1 tablespoon of taco seasoning over the chicken and vegetables, then toss to coat evenly.
Step 6: Add half of the shredded cheese, all the softened cream cheese, and the heavy cream to the bowl. Mix everything thoroughly. Add the remaining taco seasoning and stir again until well combined.
Step 7: Transfer the mixture to a casserole dish and top with the remaining shredded cheese. Bake at 350°F (175°C) for 30 to 35 minutes, until bubbly and golden on top.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper or use a spicy taco seasoning blend.
Try swapping bell peppers for poblano peppers for a smoky flavor.
Use a mix of cheeses like pepper jack or mozzarella to vary the taste and meltiness.
Leftover casserole can be topped with fresh cilantro and a squeeze of lime for extra freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. This casserole also freezes well—freeze in portions for up to 2 months, then thaw overnight before reheating.

How to Serve

A white plate on a white marbled surface holds a serving of creamy cheesy casserole. The dish has several layers visible: at the bottom is a mix of soft white slices, likely tortilla or pasta, followed by chunks of green and red vegetables like bell peppers. The top layer is melted golden cheese with some browned spots and small green cilantro leaves scattered over the dish, adding a fresh touch. A gray cloth is softly folded behind the plate, and there is a small bunch of green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of baking raw chicken?

Yes, you can use cooked shredded chicken to save time. Just add it directly to the sautéed vegetables and proceed with the recipe as directed.

Can I make this casserole dairy-free?

To make a dairy-free version, substitute the cream cheese and shredded cheese with dairy-free alternatives and use coconut cream or a non-dairy milk thickened with a little flour or cornstarch instead of heavy cream.