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–+ servings
Chicken Fajita Casserole

Cozy Chicken Fajita Casserole for Effortless Weeknight Dinners

This Chicken Fajita Casserole merges bold flavors of classic fajitas into a comforting, one-dish meal, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Chicken Main protein source; feel free to substitute with turkey or use cooked, shredded chicken for a quick option.
  • 2 tablespoons Olive Oil Essential for sautéing; can swap for canola or avocado oil if preferred.
  • 2 tablespoons Fajita Seasoning Infuses Tex-Mex flavor; check labels to choose gluten-free varieties.
  • 2 cups Bell Peppers Adds sweetness and vibrant color; try zucchini or mushrooms for a delightful twist.
  • 1 medium Onion Enhances flavor depth; both red and yellow onions work interchangeably.
  • 8 ounces Cream Cheese Creates creaminess and binds ingredients; Neufchâtel cheese is a lighter alternative.
  • 1 cup Sour Cream Brings tang and richness; yogurt can substitute for a healthier option.
  • 1 cup Chicken Stock Provides moisture and flavor; vegetable stock works for a vegetarian version.
  • 1 cup Instant Rice Acts as a base; ensure it’s pre-cooked if not using instant varieties.
  • 2 cups Colby Jack Cheese Melts beautifully, adding creamy goodness; substitute with cheddar or a Mexican blend if desired.
  • to taste Salt & Pepper Essential for seasoning; adjust according to personal taste preference.

Equipment

  • 9×13-inch baking dish
  • Large skillet
  • mixing bowl

Method
 

Step-by-Step Instructions for Chicken Fajita Casserole
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a medium bowl, coat your chicken pieces with olive oil and fajita seasoning, ensuring every piece is evenly coated.
  3. Heat a tablespoon of olive oil in a large skillet over medium-high heat and sauté the seasoned chicken for 5-7 minutes until cooked through.
  4. In the same skillet, add sliced bell peppers and onions; sauté for 5-6 minutes until they soften.
  5. In a mixing bowl, blend cream cheese and sour cream until smooth, then mix in chicken stock, instant rice, one cup of shredded cheese, the sautéed chicken, and the cooked vegetables. Season to taste.
  6. Pour the mixture into the prepared baking dish and top with the remaining cheese.
  7. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  8. Allow the casserole to rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 60mgCalcium: 20mgIron: 10mg

Notes

This casserole can be made ahead and stored in the fridge or freezer for convenient meals.

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