Description

This Fajita Chicken Casserole is a creamy, cheesy, flavor-packed dish loaded with juicy chicken, colorful bell peppers, onions, and classic fajita spices. It’s low-carb, family-friendly, and perfect for busy weeknights. Everything bakes together in one dish — no need for tortillas unless you want them on the side.

🧾 Ingredients

For the Chicken & Veggies

2–3 chicken breasts (cut into bite-size pieces)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 tbsp olive oil

Fajita Seasoning

1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp oregano
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional for heat)

Creamy Sauce

1 cup sour cream or Greek yogurt
4 oz (½ cup) cream cheese, softened
½ cup shredded cheddar cheese
½ cup shredded mozzarella
Juice of ½ lime
1 tbsp chopped cilantro (optional)

Topping

Extra cheese (¼–½ cup)
Cilantro, lime wedges, jalapeños (optional)

👩‍🍳 Instructions (Step-by-Step)

1️⃣ Prep Chicken & Vegetables

In a bowl, combine:

chicken pieces
bell peppers
onion
olive oil
all fajita seasoning

Mix to coat evenly.

2️⃣ Make the Creamy Sauce

In another bowl, whisk:

sour cream or Greek yogurt
cream cheese
cheddar
mozzarella
lime juice
cilantro

Mix until smooth and creamy.

3️⃣ Combine Everything

Add seasoned chicken + veggies into a greased baking dish.
Spoon the creamy sauce on top and mix lightly so everything is coated.

4️⃣ Add Cheese

Sprinkle extra cheese over the top.

5️⃣ Bake

Bake in a preheated oven at:

375°F (190°C) for 25–30 minutes,
or until chicken is fully cooked and cheese is melted & bubbly.

6️⃣ Serve

Garnish with:

cilantro
lime wedges
sliced jalapeños

Serve with:

rice
tortillas
quinoa
cauliflower rice
salad

✨ Chef Tips

Cut the chicken into even pieces so they cook evenly.
For smoky flavor, add a splash of Worcestershire or liquid smoke.
Use pre-cooked shredded chicken to make it even faster.
Add black beans or corn for a Tex-Mex twist.
Use Greek yogurt for a lighter version.

📦 Storage & Meal Prep

Fridge: 3–4 days in an airtight container
Freezer: Up to 2 months (without peppers for best texture)
Reheat: Microwave or oven (350°F for 10–12 minutes)

❓ Q/A Section (Common Questions)

Q1: Can I use chicken thighs instead of chicken breasts?

Yes! Thighs stay juicier and add more flavor.

Q2: Can I make it without cream cheese?

Yes — replace with:

extra ½ cup sour cream OR
½ cup Greek yogurt OR
¼ cup heavy cream

Texture will be slightly different but still delicious.

Q3: Do I have to sauté the veggies first?

No, not necessary. They soften beautifully while baking.
But if you like charred fajita-style veggies, sauté 3–4 minutes first.

Q4: Can I make this low-carb or keto?

It already is!
Just serve with cauliflower rice or on its own.

Q5: My casserole came out watery — why?

Possible reasons:

Using frozen peppers (they release water)
Not draining chicken juices
Adding too much lime juice

Use fresh peppers for best results.