Chicken Fajita Casserole
Hello! I thought I’d share sunrise at the homestead with you this morning. I feel so blessed to wake up to these gorgeous views. My property is my little piece of Heaven, right here in the great state of Oklahoma.
It’s been a crazy stressful week. I’m sure you’ve all had days when you just feel unmotivated or uninspired (or both) to cook dinner. I absolutely LOVE to cook. I love to see family and friends enjoying a good meal that I created for them. I’ll admit that even I have days where I just flat out don’t feel like cooking. Last night was one of those nights. I was kind of craving fajitas. The Girl Child (Colleen) loves chicken. My Man (Bobby) loves fajitas. So I decided to throw a chicken fajita casserole together.
I love casseroles when I don’t feel like cooking. Just throw your ingredients in a dish, put it in the oven and relax while it’s cooking. Perfect!
Before we get to how to make this, let me start by saying that this is a very forgiving recipe. By that I mean, if you want beef instead of chicken, go for it! If you have 2 peppers and they are different colors? Use them! It will look beautiful. Use as much or as little of the spices that I recommend, or use your own fajita spice blend! Use whatever cheese you prefer! Go crazy. Use this as a framework for your own amazing fajita casserole.
Ok, let’s do this! Here’s what you need:
1 1/2 pounds chicken breast (sliced)
2 bell peppers (sliced into strips)
1 medium onion (sliced into “half rings”)
1 tsp cumin
1 tsp chili powder
1 tsp minced garlic
2 tsp smoked paprika
salt, pepper, garlic powder to taste
Oil
1 cup Mexican blend cheese (shredded)
I start by cooking my chicken breasts in the InstantPot for 10 minutes with salt and garlic pepper. After they rest and cool I slice them up.
Preheat your oven to 400°. Spray your casserole dish with cooking spray (I use Pam) or lightly grease with oil.
Mix your spices in a small bowl.
Place your sliced chicken breast in the casserole dish and drizzle with oil. Add salt, pepper and garlic powder to taste. Next, sprinkle the fajita spice mixture over the chicken (save a little to sprinkle over the veggies). Stir the strips around to coat with the spices.
Top the chicken evenly with the peppers and onion. Sprinkle the remaining spice mixture over the veggies.
Finally, top the dish off with cheese. I love cheese! Honestly, I didn’t measure out my cheese for this casserole. I tend to cook by eyeballing things. I’m trying to get better about measuring things so I can share the recipe, but when I made this I just added cheese until it looked good!
That’s it! Put your casserole in the oven for 20 minutes and relax! I love this recipe because it doesn’t use a lot of ingredients, and it requires very little effort! That’s exactly what I needed last night.
There you go! A quick, easy and delicous meal. Now all you have to do is decide on any garnishes or sides you might want to serve with it. My Man likes sour cream and cilantro with his Mexican and Tex-Mex meals. I served this with rice because we always have rice with fajitas.
Call the family to the table and enjoy your dinner together. Maybe you’ll get lucky like me and someone else will do the few dishes that you have!
I hope you’ll come back soon!
Chicken Fajita Casserole
Ingredients
- 1 1/2 pounds chicken breast sliced
- 2 bell peppers sliced into strips
- 1 medium onion sliced into “half rings”
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp minced garlic
- 2 tsp smoked paprika
- salt pepper, garlic powder to taste
- Oil
- 1 cup Mexican blend cheese shredded
Instructions
- Preheat your oven to 400°.
- Spray your casserole dish with cooking spray (I use Pam) and lightly grease with oil.
- Mix your spices in a small bowl.
- Place your sliced chicken breast in the casserole dish and drizzle with oil. Add salt, pepper and garlic powder to taste.
- Next, sprinkle the fajita spice mixture over the chicken (save a little to sprinkle over the veggies). Stir the strips around to coat with the spices.
- Top the chicken evenly with the peppers and onion. Sprinkle the remaining spice mixture over the vegetables.
- Finally, top the dish off with cheese. I love cheese! Honestly, I didn’t measure out my cheese for this casserole. I tend to cook by eyeballing things. I’m trying to get better about measuring things so I can share the recipe, but when I made this I just added cheese until it looked good!
- Bake for 20 minutes, until cheese is melted and casserole is heated through.