Fajita Chicken Casserole recipe – Packed with flavor and so quick to throw together! This chicken fajita casserole is delicious as it is nutritious. Loaded with juicy chicken, peppers and gooey cheese, seasoned with fajita spices and baked to perfection, this quick chicken casserole dinner is equally wholesome and tasty. Since it only has a few simple ingredients and is all baked in one dish, you can have the fajita chicken casserole prepped and to the oven in as little as 10 minutes. If you are looking for a simple and delicious meal idea, try this keto-friendly, low carb recipe tonight, it’s sure to impress the entire family. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the fajita chicken casserole
- 3 or 4 small chicken breasts (1 1/2 lbs – 750g) skinless, boneless – or 2 large chicken breasts, split lengthwise
- 2 bell peppers, red and green, seeded and cut into strips
- 1 medium onion, minced
- 1 teaspoon cumin powder
- 1 1/2 teaspoon chili powder
- 1 teaspoon garlic powder, or minced garlic
- 2 teaspoon paprika
- Salt and fresh cracked pepper to taste
- 1 tablespoon vegetable oil
- 1 cup shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
- Fresh chopped cilantro, or parsley, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make fajita chicken casserole recipe: Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
2. Place chicken breasts on a shallow plate. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on both sides. Keep some of the spices for sprinkling over the vegetable.
3. Arrange chicken breasts into the prepared baking dish, and drizzle with oil. Top chicken breasts with the bell peppers and onion, then sprinkle some of the remaining fajita seasonings. Finish the casserole with shredded mozzarella cheese on top.
4. Bake the fajita chicken casserole for 20 – 30 minutes (if you split the chicken breasts lengthwise, or depending on the thickness); until chicken is cooked through and reaches an internal temperature of 165°F (74°C). You can broil your fajita chicken casserole for 2 minutes at the end to crisp up the top if you like. Serve the fajita chicken casserole immediately over cauliflower rice, steamed vegetable, zucchini noodles, or as is… enjoy!
Tips for the Fajita Chicken Casserole Recipe
- You can bake the casserole without the cheese, and add it at the end before broiling the chicken casserole if you prefer.
- If you like a meatier casserole, add chopped spicy sausage when cooking the Fajita chicken casserole.
- You can cut the chicken breasts into cubes to speed up baking time.
- Freeze individual portions of the fajita chicken casserole so you have a comforting dinner for evenings when you don’t feel like cooking from scratch.
What other readers say about this fajita chicken casserole recipe
“I didn’t measure seasoning but sprinkled liberally. It was delicious. Super easy and takes very little time. This one is a keeper!!!” – David
“I also used Mexican blend cheese and added shredded queso. The only other change was I used red, yellow, and orange peppers and left out the green and I didn’t measure the spices, just sprinkled generously. Especially the chili powder :) It was delicious!!” – Lauri
“Delicious! Family pleaser! Quick and easy! Picky eaters are ready for next time–no leftovers. Served the fajita chicken casserole over rice, with tostadas.” – Georgie
“100% recommend. I used boneless skinless chicken thighs instead of chicken breasts. Also added 4 cheese mexican instead of Mozzarella. If you’re in a pinch or don’t have all the seasonings, prepackaged Fajita seasoning works well too. For extra stuff, added sour cream and salsa to my personal plate and it was AMAZING” – Kelly
“OMG! This was excellent! I used chicken thighs instead of breasts and I cooked it 30 minutes instead of 20. Chicken was moist and cooked perfect. I used pepperjack cheese. Will definitely make this again!” – Chris
More chicken casserole recipes
- Spinach Chicken Casserole with Cream Cheese and Mozzarella
- French Onion Chicken Casserole
- Jalapeño Popper Chicken Casserole
- Broccoli Chicken Casserole with Cream Cheese and Mozzarella
Photo credit: © Eatwell101.com
