Dump and Bake Chicken Fajita Casserole with Peppers and Melty Cheese
Enjoy a colorful medley of flavors with this Dump and Bake Chicken Fajita Casserole With Peppers and Melty Cheese. Juicy chicken, vibrant peppers, and gooey cheese come together in a comforting, hassle-free meal that's perfect for any night of the week.
Servings 4 servings
Calories 350kcal
Ingredients
- 2 cups cooked chicken shredded
- 1 cup bell peppers sliced (red, yellow, green)
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 tablespoon taco seasoning
- 2 cups cooked rice
- 1 cup black beans drained and rinsed
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, bell peppers, salsa, cooked rice, black beans, and taco seasoning.
- Transfer the mixture into a greased 9x13 inch casserole dish and spread it evenly.
- Top the mixture with shredded cheese, ensuring an even layer covers the entire surface.
- Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10-15 minutes until cheese is bubbly and starting to brown.
- Let the casserole sit for 5 minutes before serving to allow it to set.
- Scoop and serve warm, garnishing with optional toppings like sour cream or cilantro if you like.
Notes
For best results, allow the casserole to cool slightly before serving. For an easy make-ahead option, assemble the casserole a day prior and simply bake it when ready.