This cheesy Fajita Chicken Casserole is packed with juicy chicken, colorful bell peppers, onions, fajita seasoning, and plenty of melted cheese. It’s a simple one-pan dinner that’s perfect for busy weeknights and meal prep.
Prep Time
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
Servings
6 servings
Ingredients
- 2 lbs (900g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional)
- 4 oz (115g) cream cheese, softened
- ½ cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Season the Chicken
In a large bowl, combine the chicken pieces with salt, pepper, chili powder, paprika, cumin, onion powder, garlic powder, oregano, and cayenne. Toss until every piece is evenly coated.
Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned. The chicken doesn’t need to be fully cooked since it will finish baking.
Transfer the chicken to a plate.
Step 4: Sauté the Vegetables
Using the same skillet, add the sliced onions and bell peppers.
Cook for 5–6 minutes until slightly softened but still crisp.
Stir in the minced garlic and cook for another 30 seconds.
Step 5: Make the Creamy Sauce
Reduce the heat to low.
Add the softened cream cheese and heavy cream to the skillet.
Stir continuously until the cream cheese melts and forms a smooth, creamy sauce.
Step 6: Combine Everything
Return the chicken to the skillet.
Mix everything together until the chicken and vegetables are coated in the creamy sauce.
Stir in 1 cup of cheddar cheese.
Step 7: Assemble the Casserole
Transfer the mixture into the prepared baking dish.
Sprinkle the remaining cheddar cheese and all of the mozzarella evenly over the top.
Step 8: Bake
Bake uncovered for 20–25 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
For a golden, slightly crispy top, broil for 2–3 minutes at the end.
Step 9: Garnish and Serve
Remove from the oven and let the casserole rest for 5 minutes.
Sprinkle with fresh chopped cilantro before serving.
Serving Suggestions
Serve with:
- Cauliflower rice
- Lettuce wraps
- Avocado slices
- Sour cream
- Salsa
- Guacamole
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Warm in the microwave or oven until heated through.
Nutrition (Approx. Per Serving)
- Calories: 430
- Protein: 39g
- Fat: 28g
- Total Carbs: 7g
- Fiber: 2g
- Net Carbs: 5g
This creamy, cheesy Fajita Chicken Casserole is a satisfying keto-friendly meal that’s easy to make, rich in protein, and perfect for leftovers.
