This Easy Chicken Fajita Casserole is a flavorful dish packed with chicken, colorful peppers, and tasty spices, all layered with cheese! It’s like a fiesta in a dish.
I love how simple it is to throw together. Just mix, bake, and enjoy! Perfect for busy days when you want something delicious without the fuss!
Key Ingredients & Substitutions
Chicken: You can use rotisserie chicken for quick prep, or leftover chicken works fantastic. For a lighter option, turkey breast is an easy substitute.
Bell Peppers: I love using red and green for their sweetness and crunch. Yellow or orange bell peppers will also work beautifully if you prefer a sweeter flavor. Feel free to mix in any other veggies you enjoy, like zucchini or mushrooms!
Cream Soup: Using cream of mushroom adds a nice richness. If you’re dairy-free or want a healthier twist, try a homemade white sauce or a can of coconut milk for a different flavor profile.
Cheese: Cheddar and Monterey Jack are classic, but you can substitute with Pepper Jack for extra spice or vegan cheese for a dairy-free version. Just keep in mind, the melting quality may differ.
How Do I Make Sure My Casserole Is Creamy and Delicious?
The key to a creamy casserole is balancing the moisture content. The cream soup and sour cream add richness, but make sure not to overbake it. Here’s how to nail that creaminess:
- Mix your chicken and veggies with cream soup and sour cream until well blended – this ensures even creaminess.
- Incorporate some cheese into the mix for added creaminess, then save some for the topping.
- Watch the baking time; if overcooked, the casserole can dry out. It should be bubbling and slightly golden when done.
Finally, letting it rest for 5 minutes will help the casserole set up a bit, making serving easier!
Easy Chicken Fajita Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 large chicken breasts, cooked and shredded
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 cup cooked rice (optional for added bulk)
- 1 (10 oz) can of cream of mushroom or cream of chicken soup
- 1 cup sour cream
- 1 packet fajita seasoning mix (about 1 oz)
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese or Mexican blend cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious casserole will take about 15 minutes to prepare and then 25-30 minutes to bake in the oven. So, you can expect to have this meal ready in under an hour!
Step-by-Step Instructions:
1. Prepping the Oven:
First, preheat your oven to 375°F (190°C). This ensures your casserole will cook evenly and come out perfectly bubbly and golden.
2. Sauté the Veggies:
In a large skillet, heat two tablespoons of olive oil over medium heat. Once hot, add in the diced onions and peppers. Sauté them for about 5 minutes until they’re tender and fragrant. Then, stir in the minced garlic and let it cook for another minute. Now, remove the skillet from heat.
3. Mix the Filling:
In a large mixing bowl, combine the shredded chicken, the sautéed vegetables, and cooked rice if you’re including it. Next, add the can of cream of mushroom (or chicken) soup, the sour cream, and the fajita seasoning. Mix everything together until well combined; you want all the flavors to meld nicely!
4. Add the Cheese:
Now it’s time to add some cheesy goodness! Stir in 1 cup of the shredded cheddar cheese along with the Monterey Jack or Mexican blend cheese. This will make your casserole creamy and delicious.
5. Assemble the Casserole:
Pour your mixture into a greased 9×13-inch casserole dish. Spread it out evenly so every bite has the same great flavor. Top it off with the remaining 1/2 cup of shredded cheddar cheese to create a cheesy layer on top.
6. Bake to Perfection:
Bake your casserole uncovered for about 25-30 minutes. You’re looking for it to be hot, bubbly, and for the cheese on top to be melted and lightly golden.
7. Cool and Serve:
Once it’s done, remove it from the oven. Let it rest for about 5 minutes before serving; this helps it set a little so it’s easier to cut and serve! For extra flair, you can garnish with fresh cilantro, sliced jalapeños, or a squeeze of lime to brighten the dish.
This cheesy, colorful casserole combines the flavors of fajitas in an easy, hearty dish perfect for a weeknight meal! Enjoy!
FAQ for Easy Chicken Fajita Casserole
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. The best method is to thaw it overnight in the refrigerator or to quickly thaw it in a sealed plastic bag submerged in cold water. Cook it thoroughly before shredding for the casserole.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day in advance. Just cover it tightly and refrigerate. When you’re ready to bake, give it an extra 5-10 minutes in the oven since it’ll be cold from the fridge.
What Are Some Good Substitutions for the Ingredients?
If you don’t have certain ingredients on hand, here are some easy swaps:
- Use cooked ground turkey or beef instead of chicken for a different protein.
- Try Greek yogurt instead of sour cream for a lighter option.
- Use different veggies like zucchini, corn, or black beans to customize it to your taste.
How Should I Store Leftover Casserole?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or use the microwave in short intervals, stirring occasionally.
