Tender Chicken Fajita Casserole

Tender Chicken Fajita Casserole


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This casserole is delicious on its own or even if you decide to spoon it onto a tortilla! Serve with homemade guacamole, sour cream, shredded lettuce, and all your favorite fajita fixings.

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Time needed

10 min preparation + 70 min cooking

Serving Size / Yield

6 servings


  • 3-4 boneless chicken breasts, cooked and cut into strips
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small can tomatoes and chilies
  • 2 (8 oz.) cans cream of chicken soup
  • 3 C. Monterrey Jack cheese (or Mexican blend), shredded
  • Salt and pepper to taste

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In a large skillet, sauté onion and garlic until fragrant. Add in bell peppers, season with salt and pepper, and continue to sauté until tender. In a large bowl, combine tomatoes and chilies with chicken. When onion and bell peppers are finishes, add into chicken and tomato mixture. Pour in cream of chicken soup and mix well. Transfer into a greased baking dish, top generously with cheese, and bake for an hour at 350 degrees.

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