Fajita Chicken Casserole That's Creamy and Guilt-Free

This Fajita Chicken Casserole offers a delicious fusion of flavors, combining tender chicken and colorful bell peppers in a creamy sauce, perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Tex-Mex

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb Chicken Breast Cubed

For the Vegetables

1 medium Onion Sliced
2 cups Bell Peppers Red, Green, or Yellow, sliced

For the Creamy Sauce

1 cup Sour Cream or Cream Cheese
1 tablespoon Fajita Seasoning Store-bought or homemade

For the Cheesy Topping

1 cup Cheddar Cheese Shredded
1 cup Mozzarella Cheese Shredded

Equipment

Skillet
casserole dish
Oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add cubed chicken breast and sauté for 6-8 minutes until cooked through.
Add sliced onions and bell peppers to the skillet and cook for another 5-7 minutes until vegetables are softened.
Reduce heat to low, stir in creamy sauce and fajita seasoning, cooking for an additional 2-3 minutes.
Grease a medium-sized casserole dish and pour the mixture into it, spreading evenly.
Sprinkle shredded cheddar and mozzarella cheeses over the casserole mixture.
Bake for 25-30 minutes until cheese is bubbly and golden brown.
Remove from oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 60mgCalcium: 250mgIron: 2mg

Notes

Assemble the casserole up to 24 hours in advance and refrigerate. Store leftovers in an airtight container for up to 3 days.

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