If you enjoy sizzling chicken fajitas at a Mexican restaurant, then you’ll surely enjoy this delicious savory Chicken Fajita Casserole, made in your very own kitchen! Before you start, I advise grating the cheese, and chopping the bell peppers, onion, and chives so that all the prep work is done, which will expedite the rest of the cooking process. If you like this, then you’ll love my Sour Cream Chicken Enchilada and Chicken Alfredo casserole recipes!
This may not look beautiful, but my family and I loved it and even ate it with tortilla chips and in tortillas to make tacos! It’s absolutely delicious and I am a huge fan of casseroles so this is a win-win for my family! My delicious recipe contains chicken breast, rice, cream of chicken soup, sour cream, onion, bell peppers, fire-roasted tomatoes, chicken broth, fajita seasoning, Monterey Jack cheese, chives, and pepper, and is done in less than one hour.
One of my favorite healthy dinners, this recipe is wonderful for kids as the dish conceals the bell peppers and onions so they’re enjoying every bite of vegetables although they can’t really see them. It’s a great dish for picky toddlers and kids. Once you try a bite, this one will definitely be a family favorite on your weekly dinner rotation!
How to Cook the Chicken
An easy way to cook shredded chicken is to place the breasts, fat trimmed, into a slow cooker or crockpot. Cover the meat with water and add some salt. Cook for 4-6 hours. When the chicken is done, ladle it into a bowl and shred it with two forks. This can happen during the day while you’re busy working on other things. Another easy way is to season the chicken breasts with salt and pepper and bake them on a foil-lined and sprayed baking sheet at 450° F for 20-25 minutes, until no pink in the center remains.
How to make the best Chicken Fajita Casserole
STEP 1: Preheat the oven and coat a 9×13-inch casserole dish with cooking spray.
STEP 2: In a large bowl, combine the chicken, cooked rice, soup, sour cream, onion, bell peppers, fire roasted tomatoes, broth, seasoning, and 1 ¼ cups of the cheese.
STEP 3: Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 30 minutes.
STEP 4: Remove the dish from the oven and top with the remaining cheese. Top with the chives and return it to the oven until the cheese is bubbly—about 10-15 minutes.
More recipes you’ll love!
Slow Cooker White Chicken Chili
Southern Style Oven “Fried” Chicken with Mashed Potatoes and Corn
Health Benefits of Bell Peppers
This dish contains two chopped bell peppers. Did you know that bell peppers may aid in controlling blood pressure? According to Web M.D.’s post, experts believe that diets high in vitamin C may help to control blood pressure. Vitamin C acts as a diuretic, as it helps remove excess body fluid. Ridding the body of excess fluids help reduce pressure in blood vessels, lowering blood pressure levels.
In addition to bell peppers helping to lower blood pressure, they also contain an anticoagulant that may help prevent blood clots that are responsible for heart attacks. Read the post to learn more.
Final Thoughts
Finally, if you make this Chicken Fajita Casserole, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Chicken Fajita Casserole
Equipment
Ingredients
- cooking spray
- 1 lb. chicken breasts cooked and shredded with 2 forks
- 2 c cooked white rice
- 1 (10.5 oz. can) cream of chicken soup can sub cream of celery
- 1 c sour cream
- 1 onion diced
- 2 bell peppers chopped; can sub frozen bell peppers and if you do, there's no need to thaw
- 1 (15 oz. can) fire roasted tomatoes
- 2 c low-sodium chicken broth
- 1 package fajita seasoning
- 2 1/2 c Monterey Jack cheese grated; can sub grated cheddar
- 3 chives chopped
- 1 tsp pepper
Instructions
- Preheat oven to 350° F and coat a 9×13-inch casserole dish with cooking spray.
- In a large bowl, combine the chicken, cooked rice, soup, sour cream, onion, bell peppers, fire roasted tomatoes, broth, seasoning, and 1 ¼ cups of the cheese.
- Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 30 minutes.
- Remove the dish from the oven and top with the remaining cheese. Top with the chives and return it to the oven until the cheese is bubbly—about 10-15 minutes.
- If you make this, don't forget to leave a rating and comment!
Notes
- If aiming for a meal lower in carbohydrates, substitute the rice for cauliflower rice, using the same quantity (2 cups).
- To reduce calorie and fat content, substitute the sour cream for nonfat or low-fat sour cream.
- Substitute reduced fat cheese for less fat and calories.
- Only use 1 cup of cheese and don’t top it with any cheese to reduce calories and fat.
Nutrition (per serving)
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