This Easy Chicken Fajita Casserole is a fun and tasty dish! It combines tender chicken, colorful bell peppers, and zesty spices, all baked together with melted cheese on top.
I love how this casserole comes together quickly. Just mix, bake, and voilĂ ! It’s perfect for a busy weeknight when you want something hearty and flavorful. Plus, who doesn’t love cheese? 🧀
Key Ingredients & Substitutions
Cooked Chicken Breast: Shredded rotisserie chicken works great for this recipe! If you’re vegetarian, you can substitute it with cooked black beans or chickpeas for a hearty alternative.
Bell Peppers: The red and green peppers add color and flavor. Feel free to use yellow or orange peppers instead, or even zucchini for a different twist!
Sour Cream: If you’re looking for a lighter option, Greek yogurt is a fantastic substitute. It adds creaminess and protein without sacrificing flavor.
Cheese: Cheddar and Monterey Jack are my favorites, but you can mix it up! Try pepper jack for a little heat, or use a dairy-free cheese if you’re avoiding dairy.
Fajita Seasoning: If you don’t have a packet, you can easily make your own with cumin, chili powder, garlic powder, and a pinch of salt. It’s a fun way to control the spice level!
How Do I Ensure My Casserole Doesn’t Turn Out Dry?
To keep your casserole moist and creamy, pay attention to the ratios when mixing the ingredients. The sour cream and milk provide moisture, while the cooked rice acts as a binding agent.
- Make sure to use enough sour cream and milk to create a creamy texture. If it’s too thick before baking, add a little more milk.
- Cover the dish with aluminum foil for the first 15-20 minutes of baking. This helps steam the casserole and keeps it from drying out.
- Let it rest for a few minutes after baking. This allows the flavors to meld and will help the casserole be easier to serve.
Easy Chicken Fajita Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 cups cooked chicken breast, shredded
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced (optional)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (or Mexican blend)
- 1 packet (about 1 oz) fajita seasoning mix
- 1/2 cup milk
- 2 cups cooked white rice
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
Time Needed:
This casserole takes about 10 minutes to prep and 30 minutes to bake, totaling around 40 minutes from start to finish. It’s the perfect quick meal for a busy day!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with a little cooking spray or oil to prevent sticking.
2. Sauté the Veggies:
In a large skillet over medium heat, add the olive oil or butter. Once hot, toss in the diced red and green bell peppers. If you’re using onion, add that too! SautĂ© the veggies for about 5-7 minutes or until they’re soft and fragrant.
3. Mix the Filling:
In a large mixing bowl, combine the shredded chicken, sautĂ©ed peppers and onion, cooked rice, sour cream, and milk. Add in the fajita seasoning and half of the shredded cheddar and Monterey Jack cheese. Stir everything together really well until it’s mixed and creamy. Taste it and season with a bit of salt and pepper as desired.
4. Assemble the Casserole:
Transfer the chicken mixture into the greased baking dish, spreading it out evenly. Make sure it’s evenly distributed so it cooks nicely.
5. Cheese It Up:
Sprinkle the remaining cheese on top of the casserole. This will create a delicious, melty topping!
6. Bake:
Put the casserole dish in the preheated oven and bake uncovered for about 25-30 minutes. You want it to be hot and bubbly with the cheese melted and slightly golden on top.
7. Serve and Enjoy:
When it’s done, take the casserole out of the oven and let it rest for about 5 minutes before serving. This will help it set a little and makes it easier to serve. Garnish with chopped cilantro, sliced jalapeños, or a dollop of sour cream if you like!
Enjoy your comforting and cheesy Easy Chicken Fajita Casserole! It’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Casserole?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Just make sure it’s shredded or chopped into bite-sized pieces for even mixing.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare it ahead! Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if you’re cooking it straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the casserole in the oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave individual servings in short intervals.
Can I Freeze the Casserole?
Yes, this casserole freezes well! Just assemble it without baking, wrap it tightly, and freeze for up to 3 months. Thaw it in the fridge overnight before baking as usual. You might want to add a bit more milk if it looks dry after thawing.
