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Cheesy Chicken Fajita Protein Casserole - A Cozy, High-Protein Weeknight Win

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds cooked chicken breast, shredded or chopped (rotisserie works great)
  • 2 bell peppers, thinly sliced (any colors you like)
  • 1 medium red onion, thinly sliced
  • 1 cup plain Greek yogurt (2% or nonfat)
  • 1/2 cup low-fat cream cheese, softened
  • 1 cup salsa (mild, medium, or hot)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice (plus extra wedges for serving)
  • 2 cups shredded Mexican blend or cheddar cheese, divided
  • 1/4 cup chopped fresh cilantro (optional, but bright and fresh)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • Optional add-ins: 1 can black beans (drained), 1 cup riced cauliflower, or 1 cup cooked brown rice if you want extra carbs
  • Nonstick spray for the baking dish

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with nonstick spray.
  2. Cook the veggies: In a large skillet, warm the olive oil over medium-high heat. Add sliced peppers and onions, season with a pinch of salt, and sauté for 5–7 minutes until softened with a bit of char. Set aside.
  3. Mix the creamy base: In a large bowl, whisk together Greek yogurt, softened cream cheese, salsa, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
  4. Add the protein: Fold in the cooked chicken and 1 cup of the shredded cheese. If using black beans or riced cauliflower, stir them in now.
  5. Layer it up: Spread half the chicken mixture into the prepared baking dish. Scatter half the sautéed peppers and onions over the top. Repeat with the remaining chicken mixture and veggies.
  6. Top with cheese: Sprinkle the remaining 1 cup shredded cheese evenly over the casserole.
  7. Bake: Place the dish on the center rack and bake for 18–22 minutes, until the edges are bubbling and the cheese is melted and lightly golden.
  8. Finish and rest: Let the casserole sit for 5–10 minutes to set. Sprinkle with chopped cilantro. Serve with lime wedges.
  9. Serve your way: Enjoy it as-is, spooned over greens, tucked into warm tortillas, or with a side of cauliflower rice or brown rice.