Cheesy Chicken Fajita Casserole
A simple cheesy chicken fajita casserole with bell peppers, onions, and melted cheese—topped with fresh cilantro.
Servings: 4 servings
Ingredients
Ingredients
- ?1 1/2 pounds 680 gchicken breastsskinless and boneless
- ?2 tablespoonsfajita seasoning
- ?1 tablespoonvegetable oil
- ?2 mediumbell pepperscut into strips
- ?1 mediumyellow onionsliced
- ?1 1/2 cupsshredded cheese
- ?fresh chopped cilantrofor garnish
Instructions
Instructions
- Preheat the oven to 400°F (200°C). Pat the 1 ½ pounds (680 g) chicken breasts dry with paper towels and place them in a baking dish large enough to hold them in a single layer.
- Drizzle 1 tablespoon vegetable oil over the chicken and rub to coat. Sprinkle 2 tablespoons fajita seasoning evenly over the chicken, rubbing it in so the seasoning is well distributed.
- Top the seasoned chicken with the 2 medium bell peppers (cut into strips) and the 1 medium yellow onion (sliced), arranging the vegetables over and around the chicken.
- Evenly sprinkle 1 ½ cups shredded cheese over the peppers, onion, and chicken.
- Bake the casserole uncovered at 400°F (200°C) for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part and the cheese is melted and bubbly.
- Let the casserole rest for about 5 minutes, garnish with fresh chopped cilantro, and serve.
Equipment
- Baking Dish
Notes
To check if the chicken is cooked through and safe to eat, insert the thermometer in the center of the chicken, and the internal temperature of the chicken should read 165°F or 74°C.
Any melting cheese is fine for this recipe.
CALORIE REDUCTION:Leave out all the cheese, top with parmesan mixed with panko breadcrumbs, spray with oil, and bake.
To cook this chicken casserole quicker,you can cube the chickeninto smaller pieces and reduce the cooking time.
You canadd cooked pastato the casserole (cooked to al dente).
Serve the chicken withgarlic butter pasta, plain pasta, plain rice, Mexican rice, or cauliflower rice for a low-carb option.
Reheatin the oven at 350°F (175°C) for 15-20 minutes, or in the microwave if that’s easier.
Any melting cheese is fine for this recipe.
CALORIE REDUCTION:Leave out all the cheese, top with parmesan mixed with panko breadcrumbs, spray with oil, and bake.
To cook this chicken casserole quicker,you can cube the chickeninto smaller pieces and reduce the cooking time.
You canadd cooked pastato the casserole (cooked to al dente).
Serve the chicken withgarlic butter pasta, plain pasta, plain rice, Mexican rice, or cauliflower rice for a low-carb option.
Reheatin the oven at 350°F (175°C) for 15-20 minutes, or in the microwave if that’s easier.