Oh yes — Fajita Chicken Casserole 🌶️🍗 — all the flavors of sizzling fajitas in a cozy, baked, one-dish meal. Here’s a full recipe:
Fajita Chicken Casserole
Serves: 4–6
Ingredients
- 1½ lbs boneless, skinless chicken breasts, cut into strips
- 2 bell peppers (any color), sliced
- 1 medium onion, sliced
- 2 cups cooked rice (white, brown, or Mexican-style)
- 1 cup shredded cheddar or Mexican blend cheese
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp garlic powder
- Salt & pepper, to taste
- 1 tbsp olive oil
- Optional toppings: sour cream, salsa, avocado, cilantro
Instructions
1. Preheat oven
- Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook chicken & veggies
- Heat olive oil in a skillet over medium heat.
- Season chicken with chili powder, paprika, cumin, garlic powder, salt, and pepper.
- Cook chicken 5–7 minutes until lightly browned and nearly cooked through.
- Add bell peppers and onion, sauté 3–4 minutes until slightly softened.
3. Assemble casserole
- Spread cooked rice in the bottom of the prepared dish.
- Layer chicken and veggies on top.
- Sprinkle shredded cheese evenly over the top.
4. Bake
- Bake 20–25 minutes until cheese is melted and bubbly.
5. Serve
- Garnish with sour cream, salsa, avocado, or fresh cilantro.
Tips & Variations
- Spicy: Add diced jalapeños or a few dashes of hot sauce.
- Creamy version: Mix ½ cup sour cream or cream cheese with the chicken before baking.
- Low-carb: Swap rice for cauliflower rice or tortilla strips.
- Make-ahead: Assemble, cover, refrigerate, and bake next day (add 5 extra minutes).
If you want, I can give you a one-pan slow-cooker version of this fajita chicken casserole for effortless weeknight cooking.
Do you want me to do that?
