Fajita Chicken Casserole!

Fajita Chicken Casserole

Serves: 4–6
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Total Time: ~45 minutes

Ingredients

• 2 cups cooked chicken, shredded or diced
  (rotisserie chicken works great)

• 1 tbsp olive oil

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow or orange bell pepper, sliced

• 1 medium onion, sliced

• 2 cups cooked rice (white, brown, or Mexican-style)

• 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained slightly

• 1 cup sour cream

• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• 2–3 tbsp fajita seasoning (store-bought or homemade)

• ½ tsp garlic powder

• ½ tsp smoked paprika (optional but tasty)

• Salt & black pepper, to taste

• Fresh cilantro (optional, for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.

2. Sauté veggies:
   Heat olive oil in a skillet over medium heat. Add bell peppers and onion. Cook 4–5 minutes until slightly softened. Remove from heat.

3. Mix filling:
   In a large bowl, combine:

   • Cooked chicken

   • Cooked rice

   • Sautéed peppers & onions

   • Rotel

   • Sour cream

   • Fajita seasoning

   • Garlic powder, smoked paprika, salt & pepper
     Stir until evenly coated.

4. Assemble casserole:
   Spread mixture evenly into the prepared baking dish. Sprinkle shredded cheese over the top.

5. Bake:
   Cover loosely with foil and bake for 20 minutes.
   Remove foil and bake another 10–15 minutes until bubbly and lightly golden on top.

6. Serve:
   Garnish with fresh cilantro if desired. Let rest 5 minutes before serving.

Fajita Chicken Casserole Q&A

Q: Can I use raw chicken instead of cooked?
A: Yes—dice chicken breasts or thighs and sauté them first with fajita seasoning until cooked through, then proceed with the recipe.

Q: Can I make this low-carb?
A: Totally. Skip the rice and add extra peppers, cauliflower rice, or zucchini.

Q: How do I make it spicier?
A: Use hot Rotel, add sliced jalapeños, or mix in ½ tsp cayenne or chipotle powder.

Q: Can I make it ahead of time?
A: Yes! Assemble, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to baking time.

Q: Can I freeze it?
A: Yes. Freeze before or after baking. Thaw overnight in the fridge and bake until heated through.

Q: What should I serve with it?
A:

• Tortilla chips or warm flour tortillas

• Simple green salad

• Guacamole or pico de gallo

• Sour cream or salsa on top.