Chicken Fajita Casserole
This cheesy chicken fajita casserole is a simple and flavorful dish featuring seasoned chicken, colorful bell peppers, and melted cheese. Ready in under an hour, it's perfect for busy weeknights and casual gatherings alike.
Servings: 6
Calories: 401kcal
Ingredients
- 2 pounds boneless skinless chicken breast, cut into 1 inch wide strips
- 2 tablespoons olive oil
- 1 ounce fajita seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium red bell pepper, seeds and veins removed, cut into ¼-½ inch wide strips
- 1 medium yellow bell pepper, seeds and veins removed, cut into ¼-½ inch wide strips
- 1 medium green bell pepper, seeds and veins removed, cut into ¼-½ inch wide strips
- 1 large yellow onion, cut into ¼-½ in strips
- 8 ounces cheddar-jack cheese, shredded (yields approximately 2 ½ cups)
Optional serving toppings and sides
- Sour cream
- Sliced avocado
- Chopped fresh cilantro
Instructions
- Preheat oven to 375°F. Lightly spray a 9x13 baking dish with non-stick cooking spray. Set aside.
- To a large bowl add the boneless skinless chicken breast strips.
- To a second large bowl add the sliced red bell pepper, green bell pepper, yellow bell pepper and sliced yellow onion.
- In a small bowl combine together the olive oil and fajita seasoning packet. Reserve 1 tablespoon of this mixture in a separate small bowl.
- Add the reserved 1 tablespoon of the fajita seasoning mixture to the bowl of sliced vegetables. Gently toss to coat the bell pepper and onion slices. Set aside.
- Add the remaining fajita seasoning mixture to the bowl of chicken slices. Gently toss to coat the chicken slices with the fajita seasoning mixture.
- Transfer the seasoned chicken slices to the prepared 9x13 baking dish and arrange them into an even layer covering the bottom surface of the baking dish.
- Season the chicken with salt and black pepper.
- Transfer the seasoned bell pepper and onion slices to the baking dish and spread them into an even layer covering the chicken.
- Top the bell peppers and onions with the shredded cheddar-jack cheese.
- Bake the chicken fajita casserole, uncovered, for 30-35 minutes or until the cheese is melted and lightly golden. Allow the casserole to rest on the counter for 5 minutes before serving.
Video
Notes
- Marinating Time: If you have extra time, let the chicken marinate in the seasoning mixture for 30 minutes to an hour for a deeper flavor.
- Pat the Chicken Dry: Pat the chicken strips dry with a paper towel before adding the seasoning. This helps the seasoning stick better and prevents excess moisture.
- Vegetable Preparation: This recipe makes tender-crisp peppers. If you prefer even softer vegetables, sauté them lightly in a large skillet before adding them to the casserole.
- Cheese Shredding: For the best melting and texture, shred the cheese from a block rather than using pre-shredded cheese, which often contains anti-caking agents.
- Prevent Sticking: Make sure to spray the baking dish thoroughly with non-stick spray to prevent sticking and make cleanup easier.
- Even Baking: Rotate the baking dish halfway through the baking time to ensure even cooking if your oven has hot spots.
- Juice Management: If the casserole produces a lot of liquid during baking, you can carefully drain some off to keep the dish from becoming too soupy.
- Oven Position: Place the baking dish on the middle rack of the oven to promote even heat distribution.
- Resting After Baking: Cover the casserole lightly with foil while it rests to keep it warm without trapping too much moisture.
Nutrition
Calories: 401kcal | Carbohydrates: 9g | Protein: 42g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 1000mg | Potassium: 745mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1602IU | Vitamin C: 84mg | Calcium: 287mg | Iron: 1mg