Chicken Fajita Casserole is a fantastic weeknight dinner that everyone will gather around to devour and ask for seconds! It’s packed with chicken and veggies that everyone loves.
I like to prep it ahead the night before or in the morning, so I can just pop it in the oven when I get home. It takes about 10 minutes to prep and 30 minutes to cook – so while it’s in the oven, I can set the table or pour myself a glass of wine. I hope you love it as much as we do!
I love a good easy chicken recipe that I can throw in a casserole dish and bake while I do other things. This is one of our family favorites, right up there with King Ranch Chicken Casserole.
Another dish that always has everyone coming back for seconds is Alice Springs Chicken, a hearty baked chicken entrée smothered in honey mustard sauce, bacon, and plenty of melted cheese.
Step by step photos and video instructions below!
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Why you’ll love this recipe:
- Easy to make. It’s chicken and veggies, so is pretty quick and easy.
- Family friendly. You can add some heat with some crushed red peppers, or dial it down for family.
- Make ahead. Just prep the ingredients the night or morning before, and when you get home and are ready to eat, pop it in the oven until it’s done!
Frequently Asked Questions
Can you freeze fajita chicken?
Yes! After cooking, add to a freezer bag or container. Seal, label and freeze. Reheat thoroughly and enjoy.
What toppings do you put on Chicken Fajitas?
I like a little avocado, or homemade guacamole, pico de gallo and sour cream. Limes are always a great addition, too!
Are Chicken Fajitas keto?
This recipe is pretty low carb (around 5 net carbs per serving), so although I am not a nutrition expert, I would say this fits pretty well with a keto diet.
What to serve with Chicken Fajita Casserole
You can serve this “as is” or you could serve it in tortillas, or with a little Cilantro Lime Rice.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Taco seasoning. Pick this up at the store, or make your own using my Taco Seasoning Recipe. You could also use a premade Fajita Seasoning and leave out the cumin (which is the main difference between Taco Seasoning and homemade Fajita Seasoning)
- Cumin.
- Olive oil. I use light olive oil, but you can use any kind of oil you like – avocado and canola oil are both pretty neutral and work well for this.
- Chicken. I use boneless skinless chicken breasts, cut into strips. You could also use chicken tenders if you prefer. Your cook time may be less because tenders are usually thinner and smaller.
- Bell Peppers. Mix this up and do red, orange and yellow, or any combination you like.
- Red Onion. Slice this up the same size as the the bell peppers.
- Cilantro. You’ll need about a 1/2 cup of cilantro for this. Half before baking and half for after everything is cooked.
- Cheese. I use pepper jack, monterey jack or cheddar shredded cheese. I do prefer to grate my own, but the bagged stuff works just fine.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Chopping Board
- Knife
- 9 x 13 Baking Dish
How to make Chicken Fajita Casserole
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat oven to 375 degrees F. Grease a 9 x 13 baking dish with olive oil.
Mix the taco seasoning and cumin together in a small bowl.
Slice the peppers into strips, and the red onion into similar sized pieces.
For the chicken
Place the chicken in a large bowl and add half the olive oil the chicken, and mix it to coat each piece
Sprinkle half of the seasoning over the chicken as evenly as possible.
Place the chicken into the greased baking dish.
For the vegetables
In a large bowl, combine the sliced peppers and onions then add the remaining olive oil and spice blend, Mix well.
Arrange the vegetables on top of the chicken, and sprinkle with half the cilantro.
Bake
Sprinkle the cheese over the top evenly.
Bake in the preheated oven for 30 minutes. Chicken should be 165 degrees when tested with a thermometer.
Sprinkle with remaining cilantro.
Chicken Temperature: Chicken is cooked when the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link) in the thickest part.
Serve
Remove from oven and allow to cool for a few minutes, then serve.
Devour.
Kylee’s Notes
Serving suggestion
Cook up some black beans, or make Cilantro Lime Rice (plain rice is fine too). Grab some tortillas and wrap them up!
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
You could add a diced jalapeno into the bell peppers and onion mixture.
I use taco seasoning with added cumin. If you can find premade Fajita Seasoning, grab some!
Chicken Temperature: Chicken is cooked when the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link) in the thickest part.
More delicious casseroles:
- Tuna Noodle Casserole. This old-time classic will bring you right back to childhood. It is budget-friendly and easy to double for a crowd!
- Chicken Divan Casserole. A yummy Chicken Divan with broccoli, chicken, cheese and a crunchy topping. You will make this family favorite over and over!
- Chicken & Rice Casserole. A delicious recipe (super easy, and super cheesy) to make for your family. Using pantry staples this is a weeknight winner sure to make everyone want seconds!
- Meatball Casserole. This recipe has just FOUR ingredients and comes together fast. A super easy family dinner you can feel good about, coming right up!
- Crockpot Cowboy Casserole. Beef, potatoes, onions, kidney beans and CHEESE feature in this Crockpot Cowboy Casserole! Quick to prep, this is a real family pleaser!
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Chicken Fajita Casserole
Video
Recommended Equipment
Ingredients
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 2 tablespoons olive oil (divided)
- 2 lb chicken breasts (cut into strips)
- 1 red pepper
- 1 green bell pepper
- 1 yellow pepper
- 1 red onion
- 1/2 cup cilantro (divided)
- 1 cup Monterey jack or cheddar cheese
Directions
Get prepped
- Preheat oven to 375°F. Grease a 9×13 baking dish with olive oil.
- Mix 2 tablespoons taco seasoning and 1 teaspoon cumin together in a small bowl.
- Slice the peppers into strips, and the red onion into similar sized pieces.
For the chicken
- Place the 2 lb chicken breasts in a large bowl and add half of the 2 tablespoons olive oil to the chicken, and mix it to coat each piece.
- Sprinkle half of the seasoning over the chicken as evenly as possible.
- Place the chicken into the greased baking dish.
For the vegetables
- In a large bowl, combine the 1 red pepper, 1 green bell pepper, 1 yellow pepper, and 1 red onion then add the remaining olive oil and spice blend, Mix well.
- Arrange the vegetables on top of the chicken, and sprinkle with half of the 1/2 cup cilantro.
Bake
- Sprinkle 1 cup Monterey jack or cheddar cheese over the top evenly.
- Bake in the preheated oven for 30 minutes. Chicken should be 165°F when tested with a thermometer.
- Sprinkle with remaining cilantro.
Serve
- Remove from oven and allow to cool for a few minutes, then serve.
- Devour.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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