🌶️ Fajita Chicken Casserole
🧂 Ingredients (serves 4–6)
For the filling:
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2 cups cooked chicken, shredded or diced (rotisserie works great)
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 yellow bell pepper, sliced
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1 medium onion, sliced
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1 tbsp olive oil
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1 tsp chili powder
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1 tsp smoked paprika
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½ tsp cumin
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½ tsp garlic powder
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Salt and pepper, to taste
For the creamy layer:
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1 can (10.5 oz) cream of chicken soup
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½ cup sour cream or Greek yogurt
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½ cup shredded cheddar cheese
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½ tsp chili powder or fajita seasoning
For topping:
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1–1½ cups shredded Mexican blend cheese
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Fresh cilantro, chopped (for garnish)
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Optional: sliced jalapeños, avocado, or diced tomatoes
🥣 Instructions
1. Preheat oven
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350°F (175°C). Grease a 9×13-inch baking dish.
2. Sauté the vegetables
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Heat olive oil in a skillet over medium heat.
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Add onions and bell peppers, season with chili powder, paprika, cumin, garlic powder, salt, and pepper.
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Cook 5–7 minutes until tender-crisp. Remove from heat.
3. Mix the creamy layer
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In a large bowl, combine cream of chicken soup, sour cream, ½ cup cheese, and ½ tsp chili powder.
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Stir in cooked chicken and sautéed veggies until evenly coated.
4. Assemble the casserole
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Pour mixture into the prepared baking dish.
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Sprinkle remaining cheese evenly on top.
5. Bake
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Bake uncovered for 20–25 minutes, until bubbly and cheese is melted.
6. Serve
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Garnish with fresh cilantro, jalapeños, avocado, or diced tomatoes.
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Serve with tortilla chips, rice, or warm tortillas for scooping.
đź’ˇ Tips
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Make it spicy by adding a diced jalapeño to the sautéed veggies.
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For extra texture, top with crushed tortilla chips in the last 5 minutes of baking.
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Can be made ahead: assemble, cover, refrigerate, and bake 30 minutes before serving.
If you want, I can also give a low-carb version using cauliflower rice and no tortillas, which keeps it keto-friendly but just as flavorful.
