Fajita Chicken Casserole
Ingredients:
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 packet (1 oz) fajita seasoning mix
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, sliced
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella or Monterey Jack
1 can (10 oz) diced tomatoes with green chiles (like Rotel), drained
1 teaspoon garlic powder
Salt & pepper to taste
Optional: cooked rice or pasta for serving, chopped cilantro for garnish
Instructions:
- Season & cook the chicken
In a bowl, toss the chicken pieces with the fajita seasoning.
Heat olive oil in a large skillet over medium-high heat.
Add the seasoned chicken and cook until browned and mostly cooked through (about 5–7 minutes).
Remove from heat.
- Sauté the vegetables
In the same skillet, add the sliced peppers and onion.
Cook for 5 minutes until softened and slightly charred.
- Make the creamy fajita mix
In a large bowl, combine:
sour cream
diced tomatoes with chiles
garlic powder
half of the cheddar and mozzarella
salt & pepper
Stir in the cooked chicken and sautéed vegetables until combined.
- Assemble the casserole
Preheat your oven to 375°F (190°C).
Spread the mixture into a greased baking dish.
Top with the remaining cheese.
- Bake
Bake uncovered for 20–25 minutes, until bubbly and golden on top.
- Serve
Garnish with cilantro.
Enjoy with rice, pasta, tortillas, or a simple green salad!