Why My Family Adores This Dish
Honestly, I whip up this Chicken Fajita Casserole whenever I need a homey dinner that doesn’t require a ton of effort. My family goes bananas for it because it’s cheesy, packed with flavor, and somehow manages to taste even better the next day (if there are any leftovers, that is!). One time, I accidentally added twice the chili powder and, surprisingly, it was a hit! If you love a little extra kick, you might wanna try that too.
What You’ll Need
- 2 cups of cooked, shredded chicken (I’ve used rotisserie chicken in a pinch)
- 1 bell pepper, sliced (any color – they’re all good!)
- 1 onion, sliced
- 1 cup of salsa (homemade or store-bought, no judgment here)
- 1 cup of shredded cheese (cheddar, mozzarella, or whatever you’ve got in the fridge)
- 2 cups of cooked rice (brown rice works too, but I prefer white for this dish)
- 1 packet of taco seasoning (sometimes I mix my own from spices, but the packet’s so much easier)
- Optional: a handful of chopped cilantro and a squeeze of lime for garnish
Let’s Get Cooking!
- Preheat your oven to 375°F (190°C). Trust me, don’t skip this step – I once did and it threw off the whole timing.
- In a large skillet, sauté the bell pepper and onion until they’re soft and smell absolutely irresistible. (This is where I usually sneak a taste!)
- Mix the shredded chicken, cooked rice, salsa, taco seasoning, and the sautéed veggies in a big mixing bowl. Don’t worry if it looks a bit weird at this stage – it always does!
- Spread the mixture evenly in a casserole dish and sprinkle with cheese. I like mine extra cheesy, but you do you!
- Bake in the oven for about 20-25 minutes, or until the cheese is bubbly and golden. Seriously, when it starts bubbling, that’s the time to call everyone to the table.
- If you’re feeling fancy, sprinkle some chopped cilantro and squeeze a bit of lime on top before serving.
Just a Few Notes
I once tried throwing in some jalapeños, but that didn’t go down too well with the kids – spicy isn’t their thing, apparently. Also, I’ve discovered that using leftover grilled chicken adds a smoky flavor that’s quite nice.
Experimenting with Variations
So, I tried swapping the chicken for beef one time, and while it was okay, it didn’t quite hit the spot like the chicken version does. However, adding black beans was a surprising win, making it even heartier (and adding a bit of fiber).
What If You Don’t Have…?
No fancy casserole dish? Just use any ol’ baking dish you’ve got. I’ve used a deep pie dish and it worked fine, so don’t stress.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day!
How I Like to Serve It
I usually serve this casserole with a side of sour cream and some tortilla chips. My kids love scooping it up with the chips – it’s like a fun, chunky dip for them!
Bits of Wisdom From the Kitchen
Here’s a pro tip – don’t skip letting it rest for a few minutes before serving. I rushed this step once and it turned into a delightful, cheesy mess. On second thought, maybe that wasn’t such a bad thing?
FAQs
Q: Can I make this ahead of time? A: Totally! Just prep everything and keep it in the fridge. Bake it fresh when you’re ready. Just add a few extra minutes to the cooking time if it’s cold.
Q: Is there a vegetarian version? A: Yep! Swap the chicken with more beans or some diced tofu. You might even find yourself preferring it that way.
