Chicken Fajita Casserole makes the perfect weeknight dinner when you’re short on time! This is a terrific dinner idea that you can get on the table in under 40 minutes, plus it’s made in just ONE dish.
If you’re looking for an easy chicken dinner to make on a busy weeknight, then this cheesy chicken fajita casserole is the answer! It’s a 5-ingredient dinner, and all you have to do is prep the ingredients, throw them in a baking dish, and bake until everything is baked to perfection.
This chicken fajita casserole is loaded with juicy chicken, colorful bell peppers, fajita seasoning, and gooey cheese! It’s low-carb, and you can always reduce the amount of cheese used or use breadcrumbs if you’re watching your calorie intake.
Once you’ve made this, try something new and add my Chicken Spaghetti Casserole to the menu plan too!
How to Make Chicken Fajita Casserole
The steps are quite simple, here’s what you’ll need to make this delicious dinner:
- Chicken – I like to use skinless and boneless chicken breasts, but chicken thighs can work here too.
- Bell peppers – Use any color that you have, I try to use different colors when I have them.
- Shredded cheese – Go for Mexican cheese blend, mozzarella, cheddar, fontina, or any melty cheese that you like.
- Fajita seasoning – I always make my own homemade fajita seasoning as it’s healthier, cheaper, and so easy to make!
- Onion – Yellow onion works best.
Once you gather the ingredients, making this chicken casserole is a breeze! I like to use a baking dish, but you can also use a baking sheet if that’s what you have.
- To make the chicken fajita casserole, in the baking dish season the chicken breasts with fajita seasoning and oil. Make sure that the seasoning is well distributed (I like to use my hands).
- Top the chicken with sliced bell peppers, and onion. Sprinkle a little bit more seasoning and top with shredded cheese.
- In a preheated oven (at 400°F, 200°C), bake the chicken casserole uncovered for 25-30 minutes.
- To check if the chicken is cooked through and safe to eat, insert the thermometer in the center of the chicken, and the internal temperature of the chicken should read 165°F or 75°C.
Complete list of ingredients and amounts can be found in the recipe card below.
Make-Ahead
This chicken casserole is perfect to make ahead of time! Just prep the ingredients, put everything in a baking dish, and keep it in the fridge until you’re ready to bake it. So you can prepare this chicken casserole tonight, and cook it tomorrow!
Tips and Variations
- To cook this chicken casserole quicker, you can cube the chicken into smaller pieces and reduce the cooking time.
- Feel free to leave out the cheese if you want a lighter version of this.
- Swap out the cheese with a breadcrumb topping. Season panko breadcrumbs with garlic powder, paprika, salt, and pepper.
- You can add cooked pasta to the casserole (cooked to al dente).
- Reheat in the oven at 350°F (175°C) for 15-20 minutes, or in the microwave if that’s easier.
What to Serve With
Serve the chicken with garlic butter pasta, plain pasta, plain rice, Mexican rice, or cauliflower rice for a low-carb option.
And don’t forget to whip up a quick pico de gallo, lime crema, and fresh guacamole to turn this into a Mexican feast!
Recommended Equipment
- Casserole dish, use a 9×13″ ceramic or a cast iron baking dish, the one that I use in the pictures is a ceramic dish by Staub.
- Sharp knife. This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend. This one is also currently on sale and well worth the money.
- I love these stainless steel measuring cups and use them every time I cook, as well as those measuring spoons.
- Stainless steel locking tongs. a kitchen essential!
More Easy Chicken Dinners
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Fajita Casserole
Equipment
Ingredients
- 4 (1 1/2 lbs – 750g) chicken breasts skinless and boneless
- 2 tablespoons fajita seasoning
- 1 tablespoon vegetable oil
- 2 bell peppers cut into strips
- 1 medium yellow onion sliced
- 1 and ½ cups shredded cheese
- fresh chopped cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In the baking dish season the chicken breasts with fajita seasoning and oil. Make sure that the seasoning is well distributed (I like to use my hands).
- Top the chicken with sliced bell peppers, and onion. Sprinkle a little bit more seasoning and top with shredded cheese.
- Bake the chicken casserole in the oven uncovered for 25-30 minutes.
- Serve immediately, garnished with fresh cilantro leaves if desired.
Notes:
- To check if the chicken is cooked through and safe to eat, insert the thermometer in the center of the chicken, and the internal temperature of the chicken should read 165°F or 75°C.
- Any melting cheese is fine for this recipe.
- CALORIE REDUCTION: Leave out all the cheese, top with parmesan mixed with panko breadcrumbs, spray with oil, and bake.
- To cook this chicken casserole quicker, you can cube the chicken into smaller pieces and reduce the cooking time.
- You can add cooked pasta to the casserole (cooked to al dente).
- Serve the chicken with garlic butter pasta, plain pasta, plain rice, Mexican rice, or cauliflower rice for a low-carb option.
- Reheat in the oven at 350°F (175°C) for 15-20 minutes, or in the microwave if that’s easier.
Video
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
kazy says
I loved this. It turned out great. I did make some changes. I doubled the amount so it would be for 8 servings. I did not use breasts but instead chose a more juicy and moist chicken part: thighs. I added mushrooms to the vegetable medley. I used your amazing fajita seasoning and rubbed the chicken thighs down with it as you instructed, but I left them in the fridge overnight before slicing them into thick strips like you get when you order it in a restaurant and then I marinated it in a liquid fajita marinade along with the rest of the sliced vegetables for a few hours, which I feel really kicked it up a notch. I don’t use vegetable oil as it’s highly inflammatory. I added sour cream and your wonderful recipe of guacamole as a garnish. I also served it with some salsa and chips on the side, and on some nights put the chicken and vegetables on a tortilla, topping it with sour cream and guacamole and made myself a burrito. Loved this recipe. It’s a keeper and I will certainly be making it again. Thanks so much for sharing.
Diana says
Thank you for sharing this with me, Kazy! Glad you enjoyed this recipe and the fajita seasoning too!
Phil says
Made this last night and the family and I LOVED it. Would suggest coming the veggies for a little bit before baking.