This Fajita Chicken Casserole is loaded with tender chicken, colorful bell peppers, onions, and a creamy, cheesy sauce with just the right amount of seasoning. It is the kind of dish that the whole family gets excited about on a weeknight!
A Deliciously Easy Fajita Casserole Recipe
I have been making this Fajita Chicken Casserole for years and it is honestly one of those recipes that I come back to again and again. It has all the bold, delicious flavors of your favorite restaurant fajitas but baked right into a comforting, cheesy casserole that feeds the whole family without a lot of fuss. It comes together quickly, uses simple ingredients, and the leftovers are absolutely fantastic the next day. Serve it with some warm flour tortillas or over rice and you have got a complete meal that everyone at the table will love!
This is also one of those great recipes I love to make ahead on a Sunday and have ready for a busy weeknight. I have even brought it to potlucks and I am always asked for the recipe!
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking my own?
Absolutely! A store-bought rotisserie chicken works perfectly here and saves you a ton of time. Just shred it up and you are good to go. It is one of the easiest shortcuts for this recipe.
What kind of peppers should I use?
I like to use a combination of red, yellow, and green bell peppers for color and a little sweetness. You can use whatever combination you prefer or whatever you have on hand. If you like a little heat, you can even throw in a diced jalapeño!
Can I make this ahead of time?
Yes! You can assemble the entire casserole the night before, cover it tightly with foil, and store it in the refrigerator. When you are ready to bake, just pop it in the oven. You will want to add about 5-10 minutes to the baking time since everything will be starting cold.
Can this be frozen?
Yes, this casserole freezes very well. Assemble it, cover it tightly to protect against freezer burn, and it will keep for up to 3 months. When you are ready to use it, let it thaw in the refrigerator overnight before baking.
How do I store leftovers?
Allow the casserole to cool fully then transfer it to a covered airtight container and store in the refrigerator where it will keep for up to 3 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm it back up in the oven at 325°F.
Can I use a different cream soup?
You can pretty much use any cream soup your family enjoys. Cream of chicken, cream of mushroom, or even cream of celery will all work here. Use what you have or what is within your budget.
What can I serve with this casserole?
My absolute favorite way to serve this is with warm flour tortillas so everyone can scoop it up like a fajita. It is also fantastic served over white rice or cilantro lime rice. A side of sour cream, guacamole, or pico de gallo on the table never hurts either!
Can I use a different protein?
Of course! Ground beef or even shrimp would work really well here. You can customize this recipe so easily to fit what your family loves.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- chicken breasts – you can use boneless, skinless chicken thighs if you prefer a little more flavor and richness. Rotisserie chicken is also a great shortcut here.
- bell peppers – I like to use a mix of red, yellow, and green for color and sweetness. Use whatever combination you enjoy.
- onion – yellow onion works great here. A red onion would also be delicious if that is what you have on hand.
- garlic – freshly minced garlic or the jarred kind both work perfectly. Use whichever is easiest for you.
- cream of chicken soup – this is the base of our creamy sauce. If you are watching sodium, grab a low or no-sodium version.
- sour cream – adds a wonderful creaminess to the sauce. Plain Greek yogurt can be substituted if you prefer.
- chicken broth – I always recommend low or no sodium here since the other ingredients already bring plenty of salt to the party.
- fajita seasoning – use a store-bought packet or your own homemade blend. It is the star of the flavor here!
- shredded Monterey Jack and cheddar cheese – shred your own for the best melt or use a pre-shredded Mexican blend for convenience. Pepper Jack is a great option if you love a little kick.
- olive oil – for sautéing the peppers and onions.
- salt and pepper – season to your taste as you go.
How to Make Fajita Chicken Casserole
Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
Season your chicken breasts on both sides with half of the fajita seasoning, salt, and pepper. In a large oven-safe skillet over medium-high heat, add a drizzle of olive oil and cook chicken for about 5-6 minutes per side until cooked through. Remove from pan, let rest for a few minutes, then shred or slice into bite-sized strips. Set aside.
In the same skillet over medium-high heat, add another drizzle of olive oil. Add the sliced bell peppers, onion, and garlic. Sauté for about 4-5 minutes, stirring occasionally, until they are softened and slightly caramelized. Season with the remaining fajita seasoning. Remove from heat.
In a large bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth and combined. Add half of the shredded cheese to the bowl and stir it in.
Add the shredded chicken and sautéed peppers and onions into the creamy mixture. Stir everything together until it is all well coated and combined. Pour the mixture evenly into your prepared 9×13-inch baking dish and spread it out.
Sprinkle the remaining shredded cheese evenly over the top. Cover tightly with aluminum foil (spray the inside of the foil with a little nonstick spray so the cheese does not stick!) and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly and the edges are golden. Let it rest for about 5 minutes before serving.
Pro Tips for the Best Fajita Chicken Casserole
- Do not overcook your peppers. You want them to still have a slight bite when they go into the oven since they will continue to soften during baking. Overcooked peppers can get mushy in the casserole.
- Shred your own cheese. I know it is tempting to grab the pre-shredded bag (and honestly, that works fine!) but when you shred your own block cheese it melts so much better and gives you that gooey, stretchy top that everyone fights over.
- Let it rest. I know it is hard to wait when it comes out of the oven smelling incredible, but letting the casserole rest for about 5 minutes makes it so much easier to serve and keeps all that creamy sauce from running everywhere when you scoop it out.
- Taste and adjust your seasoning. Different fajita seasoning packets can vary in saltiness. Give the filling mixture a taste before it goes into the baking dish and adjust with salt, pepper, or a little extra fajita seasoning as needed.
What to Serve With Fajita Chicken Casserole
This casserole is honestly a complete meal on its own but I love serving it with a few fun sides to make it feel like a real fajita night at home. Warm flour tortillas on the side are a must in my house — everyone loves scooping it up and wrapping it. Cilantro lime rice or Spanish rice is another fantastic base. For toppings, set out some sour cream, fresh pico de gallo, sliced avocado or guacamole, pickled jalapeños, and a squeeze of fresh lime juice. A simple side salad with a cilantro ranch dressing is also a really nice way to round out the meal!
Fajita Chicken Casserole
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Season chicken breasts on both sides with half of the fajita seasoning packet (about 1.5 teaspoons), salt, and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until cooked through and internal temperature reaches 165°F. Remove from pan, let rest for 5 minutes, then shred into bite-sized pieces or strips.
- In the same skillet, add the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced bell peppers, onion, and minced garlic. Sauté for 4-5 minutes, stirring occasionally, until softened and slightly caramelized. Season with the remaining half of the fajita seasoning packet. Remove from heat.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth. Stir in 1 cup of the shredded cheese blend.
- Add the shredded chicken and sautéed pepper mixture to the bowl. Stir everything together until well coated and combined.
- Pour the mixture evenly into the prepared 9×13-inch baking dish and spread into an even layer. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Spray the inside of a sheet of aluminum foil with nonstick spray and cover the baking dish tightly. Bake for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is melted, bubbly, and lightly golden on the edges. Let rest for 5 minutes before serving.
- Serve with warm flour tortillas, cilantro lime rice, sour cream, and your favorite toppings!
Looks yummy