Let's Talk Fajita Chicken Casserole
So, here's the thing: I started making Fajita Chicken Casserole on a random Tuesday when I realized I had way too many bell peppers threatening to stage a mutiny in my fridge. It was one of those nights where I was already in my pajamas by 5pm (don’t judge). Ever since then, if I need an easy, hearty dinner that basically screams "eat me straight out of the dish," this is it. My cousin Sam once called it "fajitas for the lazy chef," which, to be honest, felt like a compliment. And if you want to know real chaos, try making this while your dog is convinced shredded cheese is a food group.
Why You'll Love This (Or at Least I Hope You Do)
I make this Fajita Chicken Casserole when I want something punchy but can't deal with a million pans. My family goes a bit bonkers for this because it's got those classic Tex-Mex flavors, but you don't have to stand over a hot skillet flipping chicken. Big win. Plus—confession time—sometimes I just throw in whatever odds and ends are knocking about in the veggie drawer. The smell alone pulls people into the kitchen (unless you burn the onions, which I may have done once. Or twice.)
Here's What You'll Need (And Some Swaps)
- About 2 large chicken breasts (or thighs—I actually prefer thighs for more flavor, but you do you)
- 3 bell peppers, sliced (red and yellow look pretty, but green is fine, too—my gran swore by red only, but who's got the budget for that?)
- 1 large onion, sliced (I've used red onion when that's all I had, nobody noticed)
- 2 teaspoon fajita seasoning (packet or homemade, but I won't tell if you use the packet—sometimes I double it when feeling spicy)
- 1 cup shredded cheese (cheddar, Monterey Jack, or honestly, the pre-shredded "taco blend" is what I grab when I'm tired)
- A handful of cherry tomatoes, halved (optional, but they do add a nice pop)
- 1 small can black beans, drained & rinsed (if you remember, otherwise just toss them in and hope for the best)
- 2 tablespoon olive oil (or avocado oil—it all fries the same to me)
- Salt and pepper, to taste (I basically guess; you can always add more later)
How I Usually Make It (Don't Sweat the Small Stuff)
- Preheat your oven to 400°F (about 200°C for my UK pals). Grease a medium casserole dish. Or skip greasing if you like living dangerously.
- Slice up your chicken, peppers, and onion. I try to keep the strips about the same size, but let's be honest, some are always chunkier than others.
- Toss the chicken, peppers, onion, and tomatoes (if using) with the oil, fajita seasoning, and a good pinch of salt and pepper. Use your hands, it's more fun. (This is where I usually sneak a taste of the raw bell pepper. Don't judge—it's oddly satisfying.)
- Scatter everything in the casserole dish. If you're using beans, throw them in here. (It'll look a bit messy at this stage, but trust the process.)
- Bake uncovered for about 25–30 minutes. Halfway through, I sometimes give it a stir, but sometimes I forget, and honestly? Still works out.
- Pull it out, sprinkle cheese all over the top (pile it on, nobody's counting), then bake another 5–7 minutes until the cheese is bubbly and a little golden.
- Let it cool for 5 minutes—unless you're the impatient type, then grab a fork and risk a burned tongue (not that I know anything about that...)
Stuff I Learned (Usually the Hard Way)
- I once used smoked paprika instead of fajita seasoning; actually, it worked nicely, but it was not quite the same. Lesson: don't panic, just taste as you go.
- If you're out of cheese, I've even topped it with a bit of Greek yogurt and some crushed tortilla chips. Weird but not bad!
- Trying to make this with frozen peppers? Run them under hot water and pat dry first, otherwise, the whole thing gets watery. Ask me how I know.
If You Want to Switch It Up (Or Maybe Don’t!)
- I tried using leftover roast turkey once—good, but drier than chicken. Probably better if you add extra salsa.
- For a veggie version, skip the chicken and double up the beans. Even my meat-loving brother didn't complain (much).
- I once put rice in the bottom, hoping for a one-dish meal, but it turned out a bit gummy. Maybe pre-cooked rice next time?
Don’t Have a Casserole Dish? No Biggie
I once made this in my battered old skillet and just covered it with foil for the oven part. Works in a roasting tin too, or even a deep cake pan (not that you have to tell anyone).
How Long Does It Last? (Not Long in My House)
If you actually have leftovers, they'll keep in the fridge for up to 3 days, sealed up tight. I think it tastes even better the next day, but honestly, it rarely lasts that long. Freezes okay, too, but the peppers go a bit soggy—just being honest.
How We Like to Serve It (Yes, It’s Over the Top)
Scoop it into warm tortillas, or over rice if you want a hearty meal. Sometimes we top it with a dollop of sour cream and a shameless mountain of salsa. My kids like crushing up tortilla chips on top for crunch. Oh, and if you’re feeling extra, a squeeze of lime is magic.
Things I Wish I Knew Before
- I once rushed the cheese step and ended up with rubbery cheese. Just wait those last few minutes for bubbly, golden goodness—it’s worth it.
- Let it cool a bit before diving in, or you'll be doing that awkward mouth-fanning dance. (I never learn.)
- If you use super thick chicken pieces, they’ll take longer to cook. I once served underdone chicken and, well, let’s just say the microwave came to the rescue.
People Have Actually Asked Me These Things
- Can I prep this ahead?
- You absolutely can! I sometimes throw everything (except cheese) in the dish in the morning and refrigerate. Bake when ready. You might need an extra 5 minutes if it’s cold from the fridge.
- Is this gluten-free?
- Yup, as long as your fajita seasoning doesn’t have any sneaky flour or gluteny bits. Double-check the packet just in case.
- What if I don’t have fajita seasoning?
- Honestly, a mix of cumin, chili powder, smoked paprika, garlic powder, and a pinch of cayenne works too. Or check out this homemade blend from Simply Recipes.
- Can I use rotisserie chicken?
- Of course! Just toss it in with the peppers and onions and bake a bit less—otherwise, it dries out. (I may have learned this the hard way...)
- Do I need to cover it?
- Nope, I leave it uncovered for a bit of caramelization on top. If you like it super juicy, you can throw on some foil for the first half of baking.
If you want to Learn More about fajita-style cooking or get tips on perfecting homemade Tex-Mex, I found some fun inspiration over at Serious Eats—their deep dive on fajitas is a good read (warning: makes you hungry). And if you want another casserole idea, this Chicken and Rice Casserole from The Kitchn is pretty reliable, too.
That's it! Go forth and make dinner easy (and messy, and delicious). Oh, and don't forget to share your weirdest substitution—I'm always looking for new excuses to clean out my fridge.
Ingredients
- 2 large chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons fajita seasoning
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Salt and black pepper to taste
Instructions
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1Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
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2In a large skillet, heat olive oil over medium heat. Add chicken strips and cook until lightly browned, about 5 minutes.
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3Add sliced bell peppers and onion to the skillet. Sprinkle with fajita seasoning, salt, and black pepper. Cook for another 5 minutes until vegetables are slightly tender.
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4Transfer the chicken and vegetable mixture to the prepared casserole dish. Spread evenly.
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5Dollop sour cream over the mixture and sprinkle shredded cheddar cheese on top.
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6Bake uncovered for 20 minutes, or until the cheese is melted and bubbly. Serve hot.
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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