Chicken Fajita Casserole
A cozy Chicken Fajita Casserole made with tender chicken, peppers, rice, salsa, sour cream, and melted cheese for an easy family dinner.
Equipment
- Baking dish
- Skillet
- Mixing bowl
Ingredients
- 3 cups cooked chicken shredded or chopped
- 2 cups cooked rice
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 small onion thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons fajita seasoning
- 1 teaspoon garlic powder
- 1 cup sour cream
- 1 cup salsa
- 2 cups shredded Mexican blend cheese
- salt and black pepper to taste
Instructions
- Preheat the oven to 375 F and lightly grease a baking dish.
- Warm the olive oil in a skillet, then cook the onion and bell peppers for 5 to 6 minutes until slightly softened.
- Stir in the fajita seasoning and garlic powder so the vegetables smell fragrant and coated.
- In a large bowl, mix the cooked chicken, cooked rice, sour cream, salsa, and half of the cheese.
- Add the cooked vegetables, then season with salt and black pepper.
- Spoon everything into the baking dish and spread it into an even layer.
- Top with the remaining cheese and bake for 20 to 25 minutes until hot and bubbly.
- Let the casserole rest for a few minutes before serving.
Notes
- Use leftover chicken or rotisserie chicken to save time.
- Add a squeeze of lime before serving for brighter flavor.
- Store leftovers in a covered container in the refrigerator for up to 4 days.