This Fajita Chicken Casserole captures all the bold, smoky, and zesty flavors of classic chicken fajitas in a warm, comforting baked dish. Tender shredded chicken, sautéed peppers, and onions are coated in a creamy, seasoned sauce, topped with melty cheese and crispy Panko breadcrumbs, then baked until golden and bubbling.
Fajita Chicken Casserole
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless cooked chicken, shredded | 4 cups |
| Sour cream | 3/4 cup |
| Chicken broth | 1/2 cup |
| Diced tomatoes | 1 1/4 cups |
| Bell peppers, sliced | 2 (any color) |
| Yellow onion, sliced | 1 large |
| Mexican cheese, shredded and divided | 1 1/2 cups |
| Panko breadcrumbs | 1 cup |
| Fajita seasoning | 2 tablespoons |
| Fresh cilantro, chopped | 1 tablespoon |
Optional Garnishes:
Extra cilantro, sliced avocado, lime wedges, or jalapeños for added heat.
Instructions:
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken, sour cream, chicken broth, diced tomatoes (with their juices), bell peppers, onion, 1 cup of the shredded cheese, fajita seasoning, and cilantro. Stir until everything is evenly coated and well mixed.
Step 3: Assemble the Casserole
Transfer the chicken mixture into the prepared baking dish and spread it out evenly.
Step 4: Add Toppings
Sprinkle the remaining 1/2 cup of shredded cheese over the top. In a separate bowl, toss the Panko breadcrumbs with a little olive oil or melted butter until lightly coated, then sprinkle them evenly over the cheese layer.
Step 5: Bake Until Golden
Cover the dish with aluminum foil and bake for 25–30 minutes, until the casserole is hot and bubbly. Remove the foil and bake for another 10 minutes to crisp and brown the breadcrumb topping.
Step 6: Cool and Serve
Let the casserole cool slightly before serving. Garnish with fresh cilantro, avocado slices, lime wedges, or jalapeños for an extra flavor kick.
