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Chicken Fajita Cottage Cheese Bake

A cheesy, protein-packed chicken casserole with colorful peppers and cottage cheese, perfect for quick weeknight dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2 cups cooked chicken breast, diced
  • 1 cup cottage cheese
  • 1 cup shredded cheddar cheese divided
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 2 tsp fajita seasoning
  • 1 tsp smoked paprika
  • 1 tsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Mixing bowls
  • Skillet
  • Baking dish
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a skillet over medium heat, warm olive oil. Sauté onions and bell peppers until slightly softened, about 5 minutes.
  3. Add minced garlic to the skillet and cook for 30 seconds, then remove from heat.
  4. Toss diced chicken with fajita seasoning, smoked paprika, salt, and pepper.
  5. In a large bowl, combine cottage cheese, half of the cheddar, and seasoned chicken. Fold in the sautéed vegetables gently.
  6. Pour mixture into prepared baking dish and spread evenly. Top with remaining cheddar cheese.
  7. Bake 20–25 minutes until cheese is bubbly and lightly golden.
  8. Let cool 5 minutes, garnish with fresh cilantro, and serve with tortillas or sides of choice.

Notes

Optional: add jalapeños or hot sauce for a spicier version. Can be stored in the fridge for up to 4 days.