Fajita Chicken Casserole Recipe – A Flavor-Packed Family Dinner – Page 2

In a large skillet over medium-high heat, cook the seasoned chicken strips for about 5-6 minutes, until lightly browned but not fully cooked through (they’ll finish cooking in the oven). Remove the chicken from the skillet and set aside.

In the same skillet, add a bit more olive oil if needed and sauté the sliced bell peppers and onions for about 3-4 minutes, until they’re slightly tender but still crisp. Set aside.

Layer the chicken strips in the prepared baking dish, followed by a layer of the sautéed bell peppers and onions.
Evenly spread the can of diced tomatoes with green chilies over the peppers and onions for added flavor and moisture.
Sprinkle the shredded cheese generously over the top, ensuring even coverage for a gooey, cheesy topping.

Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown.

Let the casserole rest for about 5 minutes before serving. This will make it easier to scoop and serve without losing its shape.
Serve hot, with warm tortillas, tortilla chips, or over a bed of rice.
Tips for the Best Fajita Chicken Casserole
- Add More Veggies: For extra flavor, add mushrooms, zucchini, or even black beans to the vegetable layer.
- Go Spicier: Add diced jalapeños or extra cayenne to the seasoning for a spicy kick.
- Serve with Toppings: Serve with sour cream, guacamole, chopped cilantro, and lime wedges for a fresh finish.
Storage and Reheating

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the whole casserole in a 350°F oven for 10-15 minutes until heated through.

This Fajita Chicken Casserole is a delicious way to enjoy all the flavors of fajitas with less hassle and cleanup, making it an ideal dish for weeknight dinners or gatherings.