November Recipe: Fajita Chicken Casserole

It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.

  • The Ingredients
    • 4 small boneless, skinless chicken breast
    • 1 package chorizo sausage, optional
    • 1 red bell pepper, seeded and cut into strips
    • 1 green or yellow bell pepper, seeded and cut into strips
    • 1 medium white or yellow onion, minced
    • 2 cloves of garlic, minced
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon of cumin (powder)
    • 1 1/2 teaspoons chili powder
    • 2 teaspoons smoked paprika
    • 1/8 teaspoon to 1 teaspoon of cayenne pepper to taste
    • salt and pepper to taste
    • 1 tablespoon vegetable oil
    • 1 cup shredded pepper jack cheese (adjust as needed, can use cheddar, Monterey Jack, “Mexican” blend, etc.)
  • The Way of Preparing
    1. Preheat oven to 400°F, 200°C, or gas mark 6.
    2. Mix together the garlic powder, onion powder, cumin, chili powder, paprika, and cayenne (if using). Sprinkle 3/4ths of the spice mix over both sides of the chicken breasts. Reserve 1/4th to season the vegetables.
    3. Drizzle your baking dish with a bit of oil; place the seasoned chicken breasts in the baking dish.
    4. Top chicken with bell pepper strips and minced onion, then sprinkle the remaining 1/4th of the spice mix over the vegetables.
    5. Top with the shredded cheese.
    6. Bake for 25-30 minutes or until the chicken comes to 165°F internal temperature in the thickest part of the breast.
    7. Broil on high at the very end to crisp up the cheese.
    8. Let set for five minutes before serving.
  • Notes
    • I love, love, love adding sliced mushrooms to the bottom of the baking dish. Mostly because I have a weakness for mushrooms. They’re just so good!
    • Serving this over cauliflower rice makes it a delicious, ketogenic dinner.
    • You can also cut the chicken into strips for faster cooking and to be able to serve it over rice a bit easier.


This is one is a quick make-and-bake that’s easy on a weeknight. And it’s dirt cheap if you get your produce for a good deal.

2 thoughts on “November Recipe: Fajita Chicken Casserole

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