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**Fajita Chicken Casserole: A Flavor-Packed Meal for Every Occasion**
Looking for a quick, flavorful, and satisfying meal? **Fajita Chicken Casserole** is the perfect dish to bring the bold, savory flavors of fajitas to your table with minimal effort. This one-pan wonder combines tender chicken, colorful bell peppers, onions, and a creamy, cheesy sauce—everything you love about fajitas in a comforting casserole format. Whether you’re feeding your family on a busy weeknight or preparing a dish for a gathering, this casserole is sure to become a go-to recipe.
### **Why You’ll Love Fajita Chicken Casserole:**
– **Bold Fajita Flavors:** With all the signature fajita ingredients like seasoned chicken, bell peppers, and onions, this casserole delivers the same crave-worthy flavors in a hearty, easy-to-make form.
– **One-Pan Wonder:** With minimal prep and easy cleanup, this casserole is a great option for busy cooks. Everything comes together in one pan, making it a simple, no-fuss meal.
– **Customizable:** Feel free to adjust the spice level or add your favorite ingredients to the casserole. You can make it as mild or as spicy as you like!
– **Kid-Friendly:** The creamy cheese sauce and tender chicken make this casserole a hit with both adults and kids. Plus, it’s an excellent way to sneak in some veggies.
### **Ingredients:**
– 2 lbs chicken breasts or thighs, cooked and shredded
– 2 bell peppers, sliced (use red, green, or a mix of colors)
– 1 medium onion, sliced
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 cup black beans (optional, drained and rinsed)
– 1 packet fajita seasoning mix (or homemade)
– 1 cup sour cream
– 1 cup cream of chicken soup (or any preferred cream soup)
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 cup tortilla chips, crushed (for topping)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish, optional)
### **How to Make Fajita Chicken Casserole:**
#### **Step 1: Prepare the Chicken**
If you’re using raw chicken, start by seasoning the chicken breasts or thighs with salt, pepper, and a bit of the fajita seasoning mix. Cook the chicken in a skillet over medium heat with a tablespoon of olive oil until fully cooked through (about 6-8 minutes per side). Once cooked, shred the chicken using two forks or chop it into bite-sized pieces. Set aside.
#### **Step 2: Sauté the Vegetables**
In the same skillet, add the remaining tablespoon of olive oil and sauté the bell peppers and onions until softened, about 5-7 minutes. Add the corn and black beans (if using) and cook for another 2 minutes. Season with the fajita seasoning mix and a pinch of salt and pepper to taste. Once everything is tender, remove from the heat.
#### **Step 3: Prepare the Casserole Sauce**
In a mixing bowl, combine the sour cream, cream of chicken soup, and half of the shredded cheddar and Monterey Jack cheeses. Stir until smooth and well combined.
#### **Step 4: Assemble the Casserole**
In a large casserole dish (9×13 inch), layer the shredded chicken, sautéed vegetables, and sauce mixture. Spread the mixture evenly to cover the bottom of the dish.
#### **Step 5: Add the Toppings**
Top the casserole with the remaining shredded cheese, spreading it evenly across the top. Then, sprinkle the crushed tortilla chips over the cheese for a crunchy topping.
**Step 6: Bake the Casserole**
Preheat your oven to 350°F (175°C). Cover the casserole with foil and bake for 20-25 minutes, or until it’s bubbling and the cheese is melted. For an extra crispy topping, remove the foil during the last 5 minutes of baking.
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