Description
Satisfy your cravings with this delightful Chicken Fajita Casserole. Bursting with flavor, this dish features tender shredded chicken combined with colorful bell peppers and onions, all enveloped in a creamy, spiced sauce. The addition of orzo pasta makes it hearty, while a generous layer of melted Monterey Jack cheese creates a golden, bubbly topping that’s simply irresistible. Perfect for family dinners or meal prep, this casserole is both comforting and easy to make.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 bell peppers (one red, one green), cored, seeded, and diced
- 1 tablespoon fajita seasoning
- 2 cups cooked chicken, shredded
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 cup chicken broth
- 1 cup uncooked orzo pasta
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add diced onion and bell peppers; sauté for 5-7 minutes until softened. Stir in fajita seasoning and cook for an additional minute.
- In a mixing bowl, combine the sautéed vegetables, shredded chicken, cream of chicken soup, diced tomatoes (with juices), chicken broth, and uncooked orzo pasta. Mix well.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with shredded Monterey Jack cheese.
- Bake for 25-30 minutes until bubbly and cheese is melted and golden brown.
- Allow to rest for 5 minutes before serving; garnish with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of casserole (approximately 205g)
- Calories: 375
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg