Chicken Fajita Casserole

This protein-packed Chicken Fajita Casserole comes together quickly and easily. It combines deliciously seasoned chicken with sweet veggies, brown rice, and plenty of melted cheddar cheese.

Course main meal chicken

Cuisine southwest

Keyword easy chicken fajita casserole, fajita casserole, fajita chicken casserole

Prep Time 10

Cook Time 30

Servings servings

Calories 587kcal

Author Beth Pierce

Ingredients

1 1/4 lbs. chicken breast cut in bite size pieces
2 tablespoons olive oil
1 1/2 teaspoon garlic powder
1 1/2 teaspoon chili powder
1 1/2 teaspoon cumin
1/2 teaspoon paprika
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon vegetable oil
1 small onion chopped
1 red pepper chopped
1 orange pepper chopped
2 cups COOKED rice
1 can salsa style or fire roasted tomatoes
kosher salt
fresh ground black pepper to taste
1 1/2 cups shredded cheddar cheese
salsa optional
sour cream optional

Instructions

Preheat oven to 350 degrees.
In a large ziplock bag, combine chicken, olive oil, garlic powder, chili powder, cumin, paprika, lime juice, and honey. Place in refrigerator and allow to marinate for 30 minutes.
Heat 1 tablespoon vegetable oil in a large oven-proof skillet over medium-high heat and cook chicken until just starting to brown, approximately 4-5 minutes. Add onions and peppers and cook for 2-3 minutes. Stir in cooked rice, salsa style tomatoes. Season with kosher salt and fresh ground black pepper. Top with shredded cheese.
Bake for 20-25 minutes. Serve with salsa and sour cream.

Notes

- For this recipe, you can use boneless skinless chicken breasts or boneless skinless chicken thighs. Just try to cut the chicken into bite-size uniform pieces, so they cook evenly.

- Don't skip the seasoning/marinade step of this recipe. It adds a lot of flavor and dimension to the recipe.

- Cook your rice in advance or make cauliflower rice and go low carb or keto.

- I like to use shredded cheddar cheese, but you can use pepper jack cheese, Monterey Jack cheese, or any Mexican or fajita blend that melts well.

- If you do not have an ovenproof skillet, transfer the mixture to a baking dish before topping it with the cheese.

- Top with any or all of your favorite toppings like chopped cilantro, tomatoes, black beans, green onions, avocado, black olives, or sour cream.

- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

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