Creamy One-Pan Fajita Chicken Casserole
This creamy casserole combines tender chicken, colorful bell peppers, and a rich sauce for a comforting meal.
Equipment
- Oven-safe Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breasts Cut into bite-sized pieces.
- 2-3 cups Bell Peppers A mix of red, yellow, and green, sliced.
- 1 medium Onion Diced.
- 2-3 cloves Garlic Minced.
- 2 tablespoons Fajita Seasoning Homemade or store-bought.
- 8 ounces Cream Cheese Block, for creaminess.
- 1 cup Low-Sodium Chicken Broth For moisture.
- 1.5 cups Shredded Cheese Cheddar or Monterey Jack.
- 2 tablespoons Olive Oil For sautéing.
- to taste Salt and Pepper For seasoning.
Instructions
- Heat olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
- Add chicken, season with salt and pepper, and sauté for 5-7 minutes until browned and cooked through.
- Remove chicken from skillet and set aside.
- Add onion and bell peppers to the skillet, sauté for 4-5 minutes until softened.
- Add minced garlic and cook for an additional minute.
- Return chicken to skillet and sprinkle with fajita seasoning, stirring to combine.
- In a bowl, mix cream cheese and chicken broth until smooth.
- Pour cream cheese mixture over chicken and vegetables, stirring gently.
- Sprinkle shredded cheese on top.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
- Garnish with fresh cilantro or avocado slices if desired.
Notes
This casserole can be customized with toppings like cilantro, avocado, or lime juice.