Chicken Fajita Casserole

I’ve made a lot of “sheet pan” or one-pan dinners and casseroles over the years, mostly because they’re super easy to make and don’t require lots of ingredients. When dinner is on the table in 30 minutes or so, who can argue?

This recipe for Easy Chicken Fajita Casserole isn’t any different than some of the one pan dinners I’ve made. A few ingredients placed in a casserole dish, baked for 25 minutes or so, and you’re ready to fill a tortilla. I love piling on some fresh salsa and guac on this cheesy dish, too. So good!

Ingredients for Easy Chicken Fajita Casserole

boneless, skinless chicken breasts
taco seasoning
onion
red or orange bell peppers
zucchini (optional)
white button or portabello mushrooms (optional)
shredded cheddar cheese

How to make Chicken Fajita Casserole

I found a recipe for Easy Chicken Fajita Casserole recipe at ClosetCooking.com that I really liked. It had “good bones,” but I ended up changing the recipe slightly. I usually add extra veggies to my casserole–mushrooms and/or zucchini.

Preheat your oven to 350 degrees.
Season 1 pound of boneless chicken breasts with 3 teaspoons of taco seasoning. If the chicken breasts are thick, I usually slice them in half horizontally and then add taco seasoning.
Place seasoned chicken in a 9 x 13 baking dish, and top with onions, red and/or orange bell peppers, zucchini and mushrooms.
Bake for 15 minutes, remove from the oven, and sprinkle with shredded cheese over the top.
Return to the oven and bake for another 10-15 minutes, until the chicken is no longer pink.

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Print Recipe

Easy Chicken Fajita Casserole

Author: Anita's Table Talk

Ingredients

1 pound boneless and skinless chicken breasts
3 teaspoons taco seasoning
1 large onion sliced
2 red or orange bell peppers sliced
1 zucchini sliced
1 cup button mushrooms sliced
1 cup cheddar cheese shredded

Instructions

Preheat your oven to 350 degrees.
Season 1 pound of boneless chicken breasts with 3 teaspoons of taco seasoning. If the chicken breasts are thick, I usually slice them in half horizontally and then add taco seasoning.
Place seasoned chicken in a 9 x 13 baking dish, and top with onions, red and/or orange bell peppers, zucchini and mushrooms.
Bake for 15 minutes, remove from the oven, and sprinkle with shredded cheese over the top.
Return to the oven and bake for another 10-15 minutes, until the chicken is no longer pink.
Serve on warm flour tortillas and toppings of choice (guacamole, salsa, sour cream, extra cheddar or cheese of choice)

Chicken Fajita Casserole