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Chicken Fajita Casserole - A Cozy, Flavor-Packed Weeknight Bake

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces (or use cooked rotisserie chicken to save time)
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 3 bell peppers (mix of red, yellow, and green), thinly sliced
  • 3 cloves garlic, minced
  • 1 packet fajita seasoning (about 3 tablespoons), or make your own
  • 1 teaspoon smoked paprika (optional, for extra smokiness)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup salsa (mild, medium, or hot)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup chicken broth
  • 2 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
  • 1 cup cooked rice or cauliflower rice (optional, for a heartier casserole)
  • Fresh lime, for squeezing over the top
  • Chopped cilantro, for garnish
  • Optional add-ins: 1 can black beans (drained and rinsed), 1 cup corn kernels, sliced jalapeños

Method
 

  1. Preheat and prep. Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
  2. Season the chicken. In a bowl, toss the chicken pieces with half the olive oil, fajita seasoning, smoked paprika, cumin, chili powder, salt, and pepper. If using cooked chicken, toss gently to coat.
  3. Sauté the veggies. In a large skillet over medium-high heat, warm the remaining olive oil. Add sliced onions and peppers. Cook, stirring, until they soften and get a few charred edges, about 6–8 minutes. Stir in the garlic for the last 30 seconds.
  4. Build the sauce. In a small bowl, whisk together salsa, sour cream (or Greek yogurt), and chicken broth until smooth. Adjust salt to taste.
  5. Assemble the casserole. Add the cooked veggies to the baking dish. Layer the seasoned chicken on top. If using rice, cauliflower rice, beans, or corn, scatter them evenly. Pour the sauce over everything and give it a gentle stir to distribute.
  6. Add the cheese. Sprinkle half the cheese over the mixture. Reserve the rest for the end so it stays gooey and melty.
  7. Bake. Cover with foil and bake for 20 minutes. Remove the foil, sprinkle on the remaining cheese, and bake another 8–12 minutes, until the chicken is cooked through (165°F/74°C) and the cheese is bubbling.
  8. Finish and serve. Let it rest for 5 minutes. Squeeze fresh lime over the top and garnish with chopped cilantro. Serve with warm tortillas, over rice, or with a simple salad.