Fajita Chicken Casserole is a tasty, hands-on dish that brings the bold flavors of fajitas to a cozy baked meal. It’s loaded with tender chicken, colorful bell peppers, onions, and a mix of fajita spices that give it just the right kick. Melted cheese on top adds that gooey, comforting touch that makes this casserole a winner every time.
I love making this casserole on busy weeknights because it’s simple to pull together and has so much flavor in every bite. One of my favorite tricks is to use a mix of red, green, and yellow peppers for a bright, cheerful look that makes it fun to eat. Plus, the leftovers heat up perfectly, which means I get to enjoy those tasty fajita vibes all week long.
When I serve this casserole, I like to add a dollop of sour cream and some fresh cilantro on top—it really amps up the freshness and balances the spices. It’s a great dish to share with family or friends, especially when you want something that feels warm and homemade but still has a little excitement on the plate.
Key Ingredients & Substitutions
Chicken breast: I like using chicken breast for its lean, tender qualities. You can also use chicken thighs for a juicier result. Rotisserie chicken works great if you want to save time.
Bell peppers: Using a mix of red, green, and yellow peppers adds color and sweetness. If you don’t have all three, just use whatever you have. Frozen pepper strips also work in a pinch.
Rice: White rice is classic here, but brown rice adds nuttiness and more fiber. For a lower-carb option, try cauliflower rice.
Cheese: Cheddar melts well and adds sharpness. Mexican blend cheese is a tasty alternative if you can find it. Monterey Jack or mozzarella can work too.
How Can I Get Perfectly Cooked Chicken and Peppers Every Time?
The key is to cook the chicken and peppers separately but in the same pan for flavor. Here’s what I do:
- Heat oil over medium-high heat before adding chicken to get a nice sear.
- Cook chicken just until no longer pink inside—about 6-8 mins—to keep it juicy.
- Remove chicken, then sauté peppers and onions with remaining spices until tender but still bright—about 4-5 mins.
- This keeps the veggies crisp and the chicken tender, so the casserole isn’t mushy.
With this approach, your fajita chicken casserole will have vibrant veggies and juicy, flavorful chicken every time!
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and sautéing peppers all in one pan.
- Casserole dish – a 9×13-inch dish works great to hold and bake the whole casserole evenly.
- Mixing bowls – handy for tossing chicken in spices and mixing ingredients.
- Sharp knife – to slice chicken, peppers, and onions cleanly and quickly.
- Cutting board – keep your prep organized and safe with a sturdy board.
Flavor Variations & Add-Ins
- Use ground beef or turkey instead of chicken for a different protein option with similar flavor.
- Add black beans or corn for extra fiber and a touch of sweetness that pairs well with fajita spices.
- Swap cheddar for pepper jack cheese to add a mild spicy kick and creamy melt.
- Mix in some diced jalapeños if you like more heat and a bright peppery flavor.
Fajita Chicken Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked rice (white or brown)
- 1 lb (450g) boneless, skinless chicken breast, cut into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons olive oil
Spices & Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
Toppings & Garnish:
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- ¼ cup fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the chicken and vegetables, plus 15-20 minutes baking time. Overall, plan for about 35-40 minutes from start to finish, perfect for a hearty weeknight meal.
Step-by-Step Instructions:
1. Prepare Your Oven and Spice Mix:
Preheat your oven to 375°F (190°C) and lightly grease a casserole dish. In a small bowl, combine chili powder, ground cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper to create your fajita spice mix.
2. Cook the Chicken:
Toss the chicken strips in half of the spice mix until they’re well coated. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Cook until the chicken is browned and cooked through, which takes about 6-8 minutes. Remove the chicken and set it aside.
3. Sauté the Vegetables:
Using the same skillet, add the sliced bell peppers and onions along with the remaining spice mix. Sauté them until they’re tender but still bright and colorful, usually about 4-5 minutes. This keeps the veggies fresh and flavorful.
4. Assemble the Casserole:
Spread the cooked rice evenly in the bottom of your prepared casserole dish. Layer the cooked chicken strips evenly over the rice. Then, spread the sautéed peppers and onions on top of the chicken.
5. Add Cheese and Bake:
Sprinkle the shredded cheddar or Mexican blend cheese generously over the entire dish. Place the casserole in the preheated oven, uncovered, and bake for 15-20 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve:
Remove the casserole from the oven and sprinkle freshly chopped cilantro on top. Serve warm, optionally with sour cream or guacamole for an extra touch of creaminess and flavor.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken strips, but make sure to thaw them completely before cooking. Thaw in the fridge overnight or use the cold water method for quicker results. Pat the chicken dry to avoid extra moisture in the skillet.
Can I Make Fajita Chicken Casserole Ahead of Time?
Absolutely! You can prepare the chicken, veggies, and rice separately and store them in the fridge for up to 24 hours. Assemble and bake the casserole just before serving for the best texture and flavor.
What Can I Substitute for Bell Peppers?
If you’re not a fan of bell peppers or don’t have them on hand, try using zucchini, mushrooms, or even sliced carrots. These veggies provide a nice texture and flavor but cook quickly, so adjust sauté time accordingly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through to keep the chicken juicy and the cheese melty.