Mediterranean Fajita Chicken Casserole Bake
This Mediterranean Fajita Chicken Casserole Bake is a vibrant, hearty dish that brings together the bold spices of fajitas with the fresh, wholesome ingredients of the Mediterranean. Packed with lean chicken, colorful bell peppers, red onions, olives, and a creamy feta-tomato base, this one-pan wonder is both comforting and nutritious. It’s perfect for a weeknight dinner, meal prep, or feeding a hungry crowd.
Time
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: ~50–55 minutes
Ingredients
For the chicken:
1.5 lbs (about 3 cups) cooked chicken breast or thighs, shredded or chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon chili flakes or cayenne (optional for heat)
Salt & pepper to taste
1 tablespoon olive oil
Vegetables:
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/3 cup Kalamata olives, sliced or halved
2 tablespoons chopped fresh parsley or basil
Casserole base:
1 cup plain Greek yogurt or sour cream
1/2 cup crumbled feta cheese
1/2 cup shredded mozzarella or provolone cheese
Juice of 1 lemon
1 tablespoon tomato paste or 2 tablespoons marinara sauce
Salt and pepper, to taste
Topping:
1/2 cup shredded cheese (mozzarella, cheddar, or a Mediterranean blend)
Extra crumbled feta (optional)
Chopped fresh herbs or green onions for garnish
Instructions
Preheat oven to 375°F (190°C).
Season the chicken:
In a large bowl, mix the shredded chicken with olive oil, paprika, cumin, oregano, garlic powder, chili flakes (if using), salt, and pepper. Toss well to coat.
Prepare the creamy base:
In a separate bowl, combine Greek yogurt, crumbled feta, shredded mozzarella, lemon juice, tomato paste, and a pinch of salt and pepper. Stir until creamy and well-blended.
Assemble the casserole:
In a large 9×13-inch baking dish, spread half of the creamy mixture on the bottom.
Add the seasoned chicken over the base.
Layer on the bell peppers, red onion, cherry tomatoes, and olives.
Dollop and gently spread the remaining creamy mixture over the top.
Sprinkle shredded cheese and more feta if desired.
Bake:
Bake uncovered in the preheated oven for 35–40 minutes, or until bubbly and golden on top.
Garnish and serve:
Remove from oven and let it rest for 5–10 minutes.
Garnish with fresh herbs or green onions.
Serve as-is or pair with couscous, quinoa, warm pita bread, or a fresh green salad.
Tips for the Best Casserole
Use Pre-Cooked Chicken for Speed
Rotisserie chicken or leftover grilled chicken works beautifully. Just shred and season—it saves time without sacrificing flavor.
Slice Veggies Thin for Even Cooking
Thin, even slices of peppers and onions cook through better and caramelize nicely during baking.
Drain Ingredients That Hold Water
If using high-moisture ingredients like tomatoes or yogurt, make sure they’re not too wet. This keeps your casserole from getting soupy.
Let it Rest After Baking
Give the casserole 5–10 minutes to rest after coming out of the oven so it sets slightly and is easier to cut and serve.
Adjust Spices to Taste
Want it bolder? Add extra cumin or smoked paprika. Like heat? Add more chili flakes or a drizzle of harissa.
Variations to Try
Low-Carb / Keto Version
Omit the tomato paste and replace with sun-dried tomato pesto.
Skip starchy sides and serve with cauliflower rice or zucchini noodles.
Vegetarian Mediterranean Fajita Bake
Swap chicken for canned chickpeas, white beans, or tofu.
Add roasted eggplant, zucchini, or mushrooms for a hearty plant-based alternative.
Extra-Cheesy Twist
Add a layer of cream cheese or ricotta to the base for a richer, more indulgent flavor.
Use a Mediterranean cheese blend or goat cheese for extra tang.
Grain-Based Variation
Mix 1 cup of cooked quinoa, couscous, or brown rice into the casserole before baking for a complete one-pan meal.
Seafood Option
Swap chicken for cooked shrimp or flaky white fish (like cod or halibut). Add a squeeze of lemon after baking.
Lemon-Herb Brightness
Add more fresh herbs like dill, mint, or oregano, and top with lemon zest before serving for a super fresh Mediterranean flavor.
Q&A – Frequently Asked Questions
Q: Can I make this casserole ahead of time?
A: Yes! You can fully assemble it up to 24 hours in advance. Just cover and refrigerate, then bake when ready (add 5–10 extra minutes to the cook time if baking from cold).
Q: Can I freeze it?
A: Absolutely. Assemble, wrap tightly, and freeze unbaked for up to 3 months. Thaw overnight in the fridge and bake as directed.
Q: What’s the best way to reheat leftovers?
A: Reheat in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions until hot. Add a splash of water or broth to keep it moist if needed.
Q: Can I make it dairy-free?
A: Yes. Use dairy-free yogurt and cheese alternatives. Coconut yogurt or cashew cream work well as a creamy base.
Q: What should I serve it with?
A: Great options include warm pita, couscous, quinoa, roasted vegetables, or a crisp cucumber and tomato salad.
Nutrition Info (Per Serving – based on 6 servings)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 390–450 kcal |
| Protein | 30–35 g |
| Carbohydrates | 10–14 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Fat | 22–28 g |
| Saturated Fat | 9–11 g |
| Sodium | 600–750 mg |
Note: Nutrition varies depending on cheese/yogurt used and added sides.
Conclusion