Chicken Fajita Casserole Recipe

Chicken Fajita Casserole Recipe

This Chicken Fajita Casserole features tender shredded chicken, sautéed onions, and peppers, all baked in a creamy, cheesy sauce. It’s a flavorful and comforting dish that’s sure to be a hit with everyone!

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Course: Dinner, Main Course

Cuisine: American, Mexican

Keyword: Chicken Fajita Casserole Recipe

Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Servings: servings

Calories: 394kcal

Ingredients

10 boneless skinless chicken thighs (approximately 2 pounds)
1 red bell pepper, seeded and sliced into thin strips
1 large onion, peeled and sliced into thin strips
8 oz cream cheese, softened
8 oz shredded cheddar cheese
1.5 tbsp fajita seasoning
Salt and pepper, to taste (optional)

Instructions

Preheat Oven: Set your oven to 350°F (175°C). Place the chicken thighs in a casserole dish, cover with foil, and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 160°F. After baking, allow the chicken to cool slightly before shredding or chopping it into bite-sized pieces. Be sure to drain any cooking liquid from the dish.
Cook Vegetables: While the chicken is baking, heat a frying pan coated with cooking spray over medium-low heat. Add the sliced red pepper and onion. Cook, stirring occasionally, until the vegetables are soft and golden. You can let them caramelize while the chicken is baking by adjusting the heat between low and medium, stirring every 5-10 minutes.
Mix Casserole Ingredients: In a large bowl, combine the softened cream cheese, half of the shredded cheddar cheese, and the fajita seasoning. Add the shredded chicken and cooked onions and peppers, stirring everything together. Transfer this mixture back into the same casserole dish you used for baking the chicken.
Top with Cheese: Sprinkle the remaining shredded cheddar cheese evenly over the top.
Bake: Return the casserole to the oven and bake for 25-30 minutes, or until it’s hot and bubbly with a golden, melted cheese topping.

Notes

Make-Ahead: You can prepare the casserole up to step 3 and refrigerate it for 1-2 days. If the casserole is chilled, it will take 30-40 minutes to bake and get a golden, bubbly top when reheating.
Seasoning Tip: If your fajita seasoning contains salt, you may want to adjust the amount of additional salt you add, depending on your taste preferences.

Nutrition

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