This post may contain affiliate links. Please read my disclosure policy.
Looking for an easy weeknight dinner? This Fajita Chicken Casserole has got you covered! Juicy chicken, fresh bell peppers, and gooey cheese come together for a meal that’s as comforting as it is delicious.
Super Easy Fajita Chicken Casserole
This Fajita Chicken Casserole is a game-changer in my kitchen. I love how effortlessly it comes together – just layer the ingredients and let the oven work its magic. The result is juicy chicken and perfectly cooked bell peppers, all smothered in melty cheese. It’s the kind of recipe that makes you look like a culinary genius without breaking a sweat.
What’s great about this dish is its versatility. Serve it over rice for a hearty meal or wrap it in tortillas for that classic fajita experience. Either way, it’s packed with bold, vibrant flavors that make every bite irresistible. It’s one of those go-to recipes that I can always count on for a delicious, stress-free dinner.
Ingredients You’ll Need
- Chicken breasts, boneless and skinless: I like to use chicken breasts but you can easily substitute with chicken thighs if you prefer.
- Bell peppers (green and red), thinly sliced: Feel free to use any color bell peppers you like.
- Large onion: A red onion can be a nice alternative.
- Mozzarella cheese: Melts beautifully and gives a gooey texture. If you prefer, you can use Monterey Jack or even pepper jack for a bit of heat.
- Cheddar cheese: For a sharp, tangy flavor that complements the mozzarella.
- Olive oil: Helps to coat the veggies and adds a touch of richness. Any cooking oil can work in a pinch.
- Fajita seasoning: Brings all the flavors together with a nice, spicy kick. You can use a store-bought mix or make your own blend.
- Fresh cilantro: Perfect for a fresh garnish and adds a burst of color and flavor. If you’re not a fan of cilantro, parsley works too.
Prepare the Chicken
Start by preheating your oven to 375°F (190°C). While it’s heating up, lightly grease a 9×13 inch baking dish to prevent sticking. Pat the chicken breasts dry with paper towels, then season them with half of the fajita seasoning mix. Rub the seasoning onto the chicken breasts until they’re well coated.
Get the Veggies Ready
Next, toss the sliced bell peppers and onions with olive oil and the remaining fajita seasoning.
Assemble the Casserole
Arrange the chicken in the bottom of your prepared baking dish. Next, layer the veggies over the chicken in the baking dish, making sure they’re evenly distributed. Now, sprinkle the shredded cheddar and mozzarella cheese evenly over the top of the peppers and onions.
Bake the Casserole
Cover the baking dish with aluminum foil and bake in your preheated oven for 25 minutes. Then, remove the foil and continue baking for another 10-15 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (75°C), and the cheese should be melted and bubbly. For a browned top, switch your oven to broil for the last 2-3 minutes, watching carefully to avoid burning.
How To Serve
After you remove the casserole from the oven, let it sit for a few minutes before serving. Garnish with chopped cilantro or parsley and serve with lime wedges on the side. You can also serve it along these sides:
Frequently Asked Questions
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. When you’re ready to cook, let it sit at room temperature for about 20 minutes before baking to ensure even cooking.
What can I use instead of bell peppers?
If you’re not a fan of bell peppers, you can substitute with other vegetables like zucchini, mushrooms, or even thinly sliced carrots. Just make sure they’re evenly sliced for consistent cooking.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to check the thickest part of the chicken breasts to ensure they are done. If you don’t have a thermometer, the chicken should be no longer pink in the center and the juices should run clear.
Expert Tips
- Season Evenly: Make sure to rub the fajita seasoning evenly on the chicken breasts.
- Cheese Combination: Mix different cheeses like mozzarella and cheddar to get a perfect balance of gooeyness and sharpness.
- Shred Your Own Cheese: Shred your own cheese to avoid the additives in pre-shredded cheese, which can prevent it from melting smoothly.
- Broil Carefully: If you broil the casserole, watch it closely to avoid burning the cheese.
- Rest Before Serving: Let the casserole sit for a few minutes after baking to allow the flavors to meld and the cheese to set.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked casserole by wrapping it tightly in plastic wrap and aluminum foil, then freezing for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through.
Discover More Delicious Casseroles
- Baked Crack Chicken Casserole
- French Chicken Casserole
- Chicken Tetrazzini
- Beef Stroganoff Casserole
- Chicken Spaghetti
- Chicken Enchilada Casserole
Fajita Chicken Casserole
Equipment
Ingredients
- 4 chicken breasts boneless and skinless
- 2 medium bell peppers green and red, thinly sliced
- 1 large onion thinly sliced
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 2 tablespoons olive oil
- 1 ounce fajita seasoning
- fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Pat the chicken dry with paper towels and season the chicken breasts with half fajita seasoning mix. Rub the fajita seasoning onto the chicken breasts until well coated. Arrange the seasoned chicken breasts in the bottom of the prepared baking dish.
- Toss the sliced bell peppers and onions with olive oil and remaining fajita seasoning, then layer them over the chicken in the baking dish.
- Sprinkle the shredded cheddar and mozzarella cheese evenly over the top of the peppers and onions.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue to bake for another 10-15 minutes or until the chicken is cooked through (reaching an internal temperature of 165°F or 75°C) and the cheese is melted and bubbly. If you want to brown the cheese further, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- Remove the casserole from the oven and let it sit for a few minutes before serving. Garnish with chopped cilantro or parsley and serve with lime wedges on the side.
Tips & Notes:
- Pat the chicken dry to help the seasoning stick better.
- Shred your own cheese for smoother melting.
- To reduce spice, use a milder fajita seasoning or make your own blend.
- Let the casserole sit for a few minutes after baking to enhance the flavors.
