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.
Growing up, our family dinners were always a vibrant affair, filled with laughter, stories, and of course, a medley of delightful dishes. One of my absolute favorites was the Chicken Fajita Casserole, a recipe that has been passed down in my family. It brings the comfort of a home-cooked meal and the zest of Mexican cuisine, all in one dish. Now, I am thrilled to share this cherished recipe with you, so you can bring a burst of flavor and joy to your family dinners.
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.
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:
The Ingredients
- Chicken: Preferably skinless and boneless chicken breasts. You could also opt for thighs if that’s what you have on hand.
- Bell peppers: Grab different colored ones if you can, it makes the dish colorful and fun.
- Shredded cheese: Your choice here – Mexican blend, mozzarella, cheddar, or even fontina works great here.
- Fajita seasoning: I always make my own homemade fajita seasoning as it’s healthier, cheaper, and so easy to make!
- Onion: A yellow onion is perfect for this recipe.
Complete list of ingredients and amounts can be found in the recipe card below.
The instructions
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 74°C.
Make-Ahead Tips
If you’re planning ahead, this casserole can be prepared in advance! Simply prepare it up to the baking step, cover it, and store it in the fridge. When you’re ready, just bake it as instructed – a real time-saver for busy days.
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 (180°C) for 15-20 minutes, or in the microwave if that’s easier.
What to Serve With
Turn this meal into a feast by serving it with some of these delicious sides:
- Garlic butter pasta or plain pasta.
- Plain rice or a fancier Mexican rice.
- For a low-carb option, cauliflower rice pairs wonderfully.
Don’t forget some fresh sides to balance the meal! Quick pico de gallo, lime crema, and fresh guacamole are easy to whip up and add a burst of freshness to your meal.
More Easy Chicken Dinners To Try
Teriyaki Chicken Stir Fry
Easy Chicken Scampi Recipe
Garlic Butter Chicken Tenders
Creamy Lemon Chicken
I would love to hear how this recipe turned out for you! Feel free to share your experiences in the comments below. And if you made any tweaks or added a special ingredient, do share that too! Your insights might just inspire someone else to try a new variation.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Fajita Casserole
Recipe Video
Ingredients
- 1 ½ pounds (680 g) chicken breasts skinless and boneless
- 2 tablespoons fajita seasoning
- 1 tablespoon vegetable oil
- 2 medium bell peppers cut into strips
- 1 medium yellow onion sliced
- 1 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 74°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.
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
Victoria M Spiegel says
Delicious casserole we love it!
Thank you
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.