Cheesy fajita chicken Casserole is a new recipe I threw together and my family loves it! Therefore, I must share it with all my peps here. This dish requires a minimum number of ingredients and is incredibly delicious.
Ingredients for Cheesy Fajita Chicken Casserole
- 1 pound fully cooked chicken fajita Brest strips thawed.
- One bell pepper of your choice.
- A medium size onion.
- One 15 oz. can of tomato sauce.
- 1 can of your favorite Rotel.
- Two 2 lb. bags of cheddar cheese.
- 1 lb. of you favorite noodles.
Start by preparing the chicken
Let’s start of by deseeding and chopping the bell pepper into small pieces. Next, cut off the ends and peel the outer layer off the onion and dice it up.
Now it’s time to get a pot of water boiling for the noodles and get your favorite large skillet (I prefer cast iron) good and hot. Once the water is boiling add the noodles and follow the timed instructions. Preheat the oven to 350.
Now add a good amount of nonstick spray to the skillet and combine the chicken, bell pepper, and onion to sauté them and heat the chicken. Once the veggies are good and soft remove from heat and cut the chicken into bite size pieces.
Drain the noodles when they are done and get the skillet warming back up with the chicken and veggies in it. Add the tomato sauce, rotel, 1 bag of the cheese, and the noodles. Keep stirring as it heats up to blend everything together.
Let’s move to the oven now.
After the cheese is melted and everything is blended well, remove from heat and pour it into a casserole dish. Spread it evenly and cover with the other bag of cheese. Next, cover it with foil and bake it for 20 minutes.
Now remove the dish full of incredibly cheesy goodness from the oven, remove the foil, and let it cool for at least 5 minutes. Serve that up on a plate companied with your favorite glass of Fine Wine, and you have a meal there!
Let’s make this an Incredible Restaurant Quality Dish!
Ready to make this truly amazing?? Don’t cut corners with the pre-packaged fajita chicken in the frozen isle! Go for the fresh chicken breast and season it yourself. Trust me, you will thank yourself afterwards!
Start with around 1 lb. of fresh chicken breast and cut it up into bite size pieces, or as they say, cubes. Season it thoroughly with fajita seasoning. You can pick up a container of pre-mixed seasoning in the spices section, or mix your own if you want to get creative. I’m leaving that up to y’all.
Same as above, get your skillet hot, then apply a good amount of nonstick spray. But this time, only add the chicken. Stir and move it occasionally. When it’s about half way finished, toss in the veggies. Now your skillet, chicken, and vegies will be seasoned as you start to add the other ingredients.
Same as before, add the tomato sauce, rotel, pasta, and cheese. No need to take the skillet of the heat this time because the chicken is already cut up. Just keep adding.
As before, keep stirring until the cheese is melted and everything is well blended. Remove from heat, transfer to a casserole dish, and finish in the oven.
As mentioned above, Wine will go great with this dish!
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