Monday, October 13, 2014

Chicken Fajita Casserole

Chicken Fajita Casserole
This deconstruction of a chicken fajita meal combines all its ingredients into a hot & bubbling casserole. I had to come up with something quick that would also appeal to our grandsons (6-8 year-olds) and this met the criteria, especially because we had chicken fajita strips in the freezer. The young boys and their grandparents enjoyed scooping it up with Doritos and heated flour tortillas.


1 pkg. (16 oz./1 lb.) fajita chicken strips, cubed or shredded
1 can (14.5 oz.) diced new potatoes
1 can (10.5 oz.) Campbell's cream of chicken soup
2 Tbsp. low-fat sour cream
2 Tbsp. olive oil
1 tsp. salt
1 Tbsp. ground black pepper
1 Tbsp. garlic powder
1 Tbsp. red pepper flakes
1 pkg. (16 oz./2 cups) reduced fat grated cheese

6 stalks green onions, whites only chopped


  1. Preheat oven to 400°F.
  2. Set aside 1 Tbsp. grated cheese for garnish.
  3. Mix remaining ingredients together and place in an 8" x 8" Pyrex dish.
  4. Bake at 400°F for 20 minutes, garnish with grated cheese.
  5. Return to oven and bake for 5 minutes more until cheese melts.
  6. Serve hot with Doritos or tortillas.
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