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–+ servings

Fajita Chicken Casserole

Tender chicken strips, colorful bell peppers, and a rich, creamy fajita-seasoned sauce all baked together under melted cheese for the easiest weeknight dinner you will make all year.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 8

Ingredients
  

  • 2 pounds boneless skinless chicken breasts cut into thin strips
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 medium yellow onion thinly sliced
  • 2 tablespoons olive oil
  • 1 packet 1 ounce fajita seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces cream cheese softened and cut into cubes
  • 1 can 10.5 ounces cream of chicken soup
  • ½ cup sour cream
  • 1 cup salsa
  • 2 cups shredded Mexican cheese blend divided

Instructions
 

  • Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
  • Cut chicken breasts into thin strips about half an inch wide. Combine fajita seasoning, garlic powder, cumin, smoked paprika, salt, and black pepper in a small bowl. Toss the chicken strips in the seasoning blend until evenly coated.
  • Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 3 to 4 minutes per side until lightly browned. Work in batches to avoid crowding. Remove chicken to a plate and set aside.
  • In the same skillet over medium heat, add the sliced bell peppers and onions. Cook for 4 to 5 minutes, stirring occasionally, until softened and slightly caramelized on the edges.
  • In a large mixing bowl, stir together the softened cream cheese, cream of chicken soup, sour cream, and salsa until smooth and fully combined with no lumps remaining.
  • Add the seared chicken strips and sautéed peppers and onions to the cream cheese mixture. Stir to combine. Fold in one cup of the shredded cheese blend.
  • Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining one cup of shredded cheese evenly over the top.
  • Cover with aluminum foil and bake at 375°F for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is fully melted, bubbly, and lightly golden on top.
  • Remove from the oven and let the casserole rest for 5 minutes before serving.

Notes

  • Cook chicken in batches so it sears rather than steams — that golden color adds a lot of flavor to the finished dish.
  • Make sure the cream cheese is fully softened before mixing for the smoothest sauce.
    This casserole can be assembled the night before and refrigerated.
  • Add 5 to 10 extra minutes to the bake time when cooking from cold.
  • To freeze, cool completely and store in airtight containers for up to three months.