Chicken Fajita Casserole: Bold Flavors, Big Comfort
This Chicken Fajita Casserole takes all the deliciousness of fajitas and transforms it into a cheesy, comforting bake that’s perfect for any night of the week.
With tender chicken, sautéed peppers and onions, and a creamy, bubbling cheese sauce, this casserole will quickly become your new weeknight favorite.
It’s simple, flavorful, and ready in under 90 minutes – comfort food at its best!
For Chicken Fajita Casserole
- Chicken Thighs – I use boneless, skinless chicken thighs for this dish, but you can substitute with chicken breasts if you prefer. Both work great!
- Red Bell Pepper – Adds sweetness and a nice pop of color to the casserole.
- Onion – Sautéed to bring out its natural sweetness and add depth to the dish.
- Cream Cheese – Makes the casserole creamy and rich, blending perfectly with the other flavors.
- Shredded Cheddar Cheese – Gives that melty, cheesy goodness on top of the casserole.
- Fajita Seasoning – The star of the dish! It adds all the zesty, savory flavors to the chicken and veggies.
- Salt & Pepper – Optional, but helps balance the flavors and adds seasoning to taste.
For the Chicken Fajita Casserole Sauce
- Cream Cheese – Creates the rich base for the casserole sauce.
- Shredded Cheddar Cheese – Melts into the cream cheese to create a creamy, cheesy sauce.
- Fajita Seasoning – Brings the authentic fajita flavor to the sauce, making the dish full of bold flavors.
Chicken Fajita Casserole Recipe
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.
- Can I use pre-cooked chicken to save time?
Absolutely! If you’re in a rush, using pre-cooked chicken, like rotisserie chicken, will save you loads of time. Just shred it up and add it to the casserole mix. You’ll get all the flavor without the fuss!
- Do I really need to sauté the vegetables first?
While sautéing the veggies brings out their full flavor, you can skip it if you’re short on time. Just chop them up, toss them in, and they’ll cook just fine in the casserole.
- Can I make this casserole ahead of time?
Yes, you can prep everything up to the point of baking. Just cover it and pop it in the fridge for up to two days. When you’re ready, bake it like normal – it’ll take about 30 minutes if chilled.
- What can I use if I don’t have cream cheese?
Not a fan of cream cheese? No problem! You can use Greek yogurt or sour cream for a lighter, tangy twist. Both work well for keeping that creamy texture!
- How can I adjust the spiciness?
If you’re not into spice, simply reduce the fajita seasoning, or use a mild version. For an extra cooling effect, serve with a dollop of sour cream or guacamole to balance out the heat!
