Cheesy Chicken Fajita Casserole

Shredded chicken, peppers, a cheddar blanket – 40 minutes, one dish

This is fajitas in a casserole. Shredded chicken, sauteed peppers, and onion get folded into a cream-cheese sauce. A thick mozzarella-cheddar lid bakes until it blisters, like the dish in the photo. No tortillas. No rice.

Forty minutes. Six scoops. Eat it steaming.

Prep15 min

Bake22-24

Servings6

Protein38g

Net Carbs6g

Calories380

Why you’ll love this casserole

38g protein per scoop – dinner that holds you
Only 6g net carbs – peppers and onion, no tortillas
About 40 minutes, one skillet plus one dish
Blistered cheese, red and green peppers, like the photo
Rotisserie chicken makes it weeknight-fast
Leftovers reheat for lunch

Health notes

High protein: About 2 lb chicken plus cheese across 6 scoops.
Low carb: No tortillas, no rice, no flour.
Six servings: One round casserole, like the photo.
Macros are per serving, not the whole dish.

Key element – cook the peppers first so they stay bright, not watery

Raw peppers dump juice into the sauce and the casserole goes soupy. Saute them 4 to 5 minutes until they soften and some water cooks off. Then fold in the chicken and cream cheese. That is how you get the tight scoop in the photo.

Ingredients

Fill (6 servings)

2 lb (900g) cooked shredded chicken (rotisserie is fine)
1 Tbsp olive oil or avocado oil
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
2 garlic cloves, minced
8 oz (225g) cream cheese, softened
1/2 cup sour cream or Greek yogurt
1/4 cup chicken broth
1 Tbsp taco or fajita seasoning (no sugar)
1/2 tsp salt + 1/4 tsp black pepper
Juice of 1/2 lime

Cheese lid

1 1/2 cups (170g) shredded mozzarella
1/2 cup (55g) shredded cheddar

Swaps

Raw chicken: Dice 2 lb breasts, saute 8 minutes first, then add peppers.
Turkey: Same weight of leftover turkey.
Spicy: Add 1 diced jalapeno with the peppers.
Dairy-light: Use Greek yogurt only and less cheddar. Sauce is tangier.

Instructions

Heat the oven. Heat oven to 375 F (190 C). Grease a 2-quart round casserole or 9-inch baking dish, like the photo.

Saute the veg. Heat oil in a skillet over medium-high. Cook peppers and onion 4 to 5 minutes until they soften and some water cooks off. Add garlic 30 seconds.

Make the sauce. Drop the heat to medium-low. Stir in cream cheese, sour cream, broth, seasoning, salt, pepper, and lime until smooth. Fold in the shredded chicken.

Fill and top. Spread the mix in the dish. Cover with mozzarella and cheddar so you cannot see the filling.

Bake. Bake 22 to 24 minutes until the cheese is blistered gold and the edges bubble. Rest 5 minutes. Scoop into 6 servings.

Pro tips

Soft cream cheese mixes clean. Cold cream cheese stays lumpy.
Do not skip the saute. Wet peppers make a soup, not a scoop.
A round dish browns the lid evenly. A deep 9×13 needs 3 extra minutes.
Broil the last 60 seconds if you want darker cheese spots, like the photo.
Lime at the end keeps it tasting like fajitas, not just cheese bake.

Nutrition

Nutrient	Per serving (1/6)
Calories	380
Protein	38g
Net carbohydrates	6g
Total carbohydrates	8g
Fiber	2g
Total fat	22g
Sodium	640mg

Estimates with rotisserie chicken, cream cheese, and a mozzarella-cheddar lid. Whole dish is 6 servings.

Variations

Taco night

Serve with shredded lettuce, salsa, and avocado. Skip tortillas if you want to keep the 6g net.

Green chile

Stir in a 4 oz can of diced green chiles with the sauce.

Buffalo

Swap fajita seasoning for 1/4 cup buffalo sauce. Skip the peppers if you want.

Cauli rice base

Spread 2 cups cooked cauliflower rice in the dish first. Carbs go up a little.

Storage

Method	Time	Notes
Refrigerator	Up to 4 days	Covered; reheat 12 minutes at 350 F
Freezer	Up to 2 months	Cool first; thaw overnight
Meal prep	6 boxes	Cheese is still good after a reheat

FAQ

Yes. About 6g net carbs per serving with peppers and onion. No tortillas, no rice.

The peppers went in raw. Saute them 4 to 5 minutes first so the juice cooks off.

Yes. Dice 2 lb breasts and saute 8 minutes before the peppers. Do not bake raw chicken in the cream sauce or the time jumps.

Both work. Yogurt is tangier and a little higher protein. Sour cream is richer.

A 2-quart round casserole, like the photo, or an 8×8. A 9×13 makes a thinner layer and needs a few less minutes.

Yes. Assemble, cover, and refrigerate up to 24 hours. Add 5 minutes to the bake.

Test your knowledge

5 quick questions about this casserole

1. Protein per serving?

2. Net carbs per serving?

3. How many servings in the dish?

4. When do you cook the peppers?

5. What goes on top?

High-Protein Cheesy Chicken Fajita Casserole