Chicken Fajita Casserole
Creamy, cheesy, Tex-Mex comfort baked right in your casserole dish. Tender shredded chicken, caramelized peppers, and melted cheddar — all in one easy bake.
Ingredients
Main Ingredients
- 10 pieces boneless skinless chicken thighs about 2 lbs, trimmed of excess fat
- 1 large red bell pepper seeded and sliced into thin strips
- 1 large yellow onion peeled and sliced into thin strips
- 8 oz cream cheese softened to room temperature
- 8 oz shredded cheddar cheese divided — 4 oz for filling, 4 oz for topping
- 1.5 tbsp fajita seasoning store-bought or homemade
- salt and pepper to taste
Homemade Fajita Seasoning (Optional)
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder
Instructions
- Preheat your oven to 350°F (175°C). Arrange the chicken thighs in a single layer in a casserole dish. Season lightly with salt and pepper, then cover tightly with foil.
- Bake the chicken for 30 to 35 minutes, until the internal temperature reaches 160°F. Remove from the oven, let rest for 5 minutes, then shred or chop into bite-sized pieces. Drain all liquid from the dish before continuing.
- While the chicken bakes, heat a skillet over medium-low heat with a light coat of cooking spray or a small drizzle of oil. Add the sliced red pepper and onion. Cook slowly for 25 to 30 minutes, stirring every 5 to 10 minutes, until soft and golden at the edges. Remove from heat.
- In a large mixing bowl, combine the softened cream cheese, 4 oz of shredded cheddar, and the fajita seasoning. Stir until smooth and fully combined.
- Add the shredded chicken and the cooked peppers and onions to the bowl. Fold everything together until each piece of chicken is well coated in the creamy mixture.
- Spoon the filling back into the casserole dish and spread evenly. Scatter the remaining 4 oz of shredded cheddar over the top in an even layer.
- Bake uncovered at 350°F for 25 to 30 minutes, until the cheese is melted, the edges are golden, and the filling is bubbling. For extra golden cheese, broil for the final 2 to 3 minutes — watch closely. Serve hot.
Notes
Always drain the chicken liquid after the first bake — skipping this step can make the filling watery. Pull cream cheese out of the fridge 30 minutes early so it blends smoothly. For a shortcut, substitute rotisserie chicken and skip the first bake entirely — just mix, top with cheese, and bake for 25 minutes. Leftovers keep in the fridge for 4 to 5 days and taste even better the next day.