As far as keto casseroles go, this chicken fajita casserole is everything! It's full of juicy chicken, cheese, and veggies. Easy to make and great for your low carb diet.
If you're serious about the Keto diet, then this recipe, along with my other low carb recipes, are a great way to stick to your goals while eating delicious meals. There's everything from keto breakfasts to keto holiday meals. You're sure to find something you enjoy.
Chicken Fajita Casserole Recipe
Right now, let's talk about how ridiculously flavorful this keto chicken bake is. It's literally like a fajita without the tortillas. The shredded chicken really soaks up all the flavor and the peppers add the flavor kick you'd expect from a fajita.
Ingredients:
This ingredient list is so simple. You can find everything you need just about anywhere. I always recommend going with the freshest ingredients you can find but if you want to take the easy way out of cooking and shredding the chicken, feel free to buy a rotisserie chicken to shred.
- 2 chicken breasts, cooked and shredded
- 1 tablespoon olive oil, optional
- 2 bell peppers, seeded and sliced
- 1 large or 2 small onion, seeded and sliced
- 1 (8 ounce) package cream cheese, room temperature
- 1 tablespoon taco seasoning
- 2 cups shredded Monterey jack cheese
How to Make Chicken Fajita Casserole:
This casserole is as easy as throwing everything together. It's a great meal idea for a busy night at home. Especially if you shred and freeze the chicken ahead of time.
1. Preheat oven to 350 degrees. Prepare a 9×13 casserole dish with non-stick cooking spray.
2. In a large skillet over medium-high heat, add olive oil and swirl to coat. Add onions and peppers to skillet, cooking over medium-high heat and stirring occasionally until softened. Remove from heat.
3. To the skillet, add shredded chicken, cream cheese, taco seasoning, and 1 cup cheese. Stir to combine. Transfer to casserole dish.
4. Top casserole with remaining cheese.
5. Bake for 25 to 30 minutes or until cheese is melted and bubbling.
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Keto Chicken Fajita Casserole
Ingredients
- 2 chicken breasts, cooked and shredded
- 1 tablespoon olive oil, optional
- 2 bell peppers, seeded and sliced
- 1 large or 2 small onion, seeded and sliced
- 1 (8 ounce) package cream cheese, room temperature
- 1 tablespoon taco seasoning
- 2 cups shredded monterey jack cheese
Instructions
- Preheat oven to 350 degrees. Prepare a 9x13 casserole dish with non-stick cooking spray.
- In a large skillet over medium-high heat, add olive oil and swirl to coat. Add onions and peppers to skillet, cooking over medium-high heat and stirring occasionally until softened. Remove from heat.
- To the skillet, add shredded chicken, cream cheese, taco seasoning, and 1 cup cheese. Stir to combine. Transfer to casserole dish.
- Top casserole with remaining cheese.
- Bake for 25 to 30 minutes or until cheese is melted and bubbling.
Notes
If you're on a time crunch, use a frozen fajita veggie bag and a precooked rotisserie chicken.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 187mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 11g
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