Chicken Fajita Casserole

Top view of the cheesy baked fajita chicken casserole

Chicken Fajita Casserole brings all the sizzling flavors of classic fajitas together in this one pan, easy, cheesy casserole bake. Tender chicken, classic fajita veggies like bell peppers and onion, and a packet of fajita seasoning mix are layered with melty cheese and minute rice for one of those family meals everyone loves. It's simple to throw together in one pan and perfect for busy weeknights.

Course Casserole, Dinner

Cuisine American, Mexican

Keyword chicken fajita casserole, chicken fajita rice casserole

Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings

Calories 375kcal

Author Jessica - Together as Family

Equipment

Ingredients

Fajita Rice

2 cups Minute White Rice
2 cups chicken broth
1 packet (1 oz) fajita seasoning mix

Fajita Chicken & Veggies

2 pounds boneless, skinless chicken breasts ^{(cut in thin 1/4-inch to 1/2-inch strips)}
3 bell peppers ^{(deseeded & thinly sliced)}
1 small red onion ^{(thinly sliced)}
1 packet (1 oz) fajita seasoning mix
1 tablespoon olive oil

To Add Later

1 block (8 oz) Colby Jack cheese shredded

Instructions

Preheat the oven to 350°F and spray a 9x13-inch casserole dish with nonstick cooking spray.

Prepare Fajita Rice

Add the minute rice (dry, not prepared), chicken broth, and one packet fajita seasoning mix into the casserole dish and mix together well.
2 cups Minute White Rice, 2 cups chicken broth, 1 packet (1 oz) fajita seasoning mix

Prepare Fajita Chicken & Veggies

In a large bowl, add the thin chicken strips, bell peppers, red onions, one packet fajita seasoning mix, and olive oil. Stir together until everything is well combined and coated in the seasoning.
2 pounds boneless, skinless chicken breasts, 3 bell peppers, 1 small red onion, 1 packet (1 oz) fajita seasoning mix, 1 tablespoon olive oil
Spread the chicken mixture evenly over top the rice and broth inside the casserole dish. Don't stir, just evenly layer it on top.
Cover the casserole dish tightly with aluminum foil. Bake for 50-55 minutes or until the rice is tender and the chicken reaches an internal temperature of 165°F.
Uncover the casserole and sprinkle the shredded cheese over top. Bake for an additional 10 minutes, uncovered, or until the cheese is melted and lightly golden brown.
1 block (8 oz) Colby Jack cheese
Remove the casserole form the oven and allow it sit at room temperature for about 10 minutes before serving.
^{*My family loves eating this as fajitas with some small flour tortillas, sour cream and guacamole for topping. Or you can eat it as is (kind of like a fajita rice bowl) topped with shredded lettuce, pico de gallo, sour cream and guacamole, and tortilla chips to scoop it up with if wanted. Other options include using the chicken fajita rice casserole as chicken fajita burrito filling or a quesadilla filling.}

Notes

Minute Rice : There are NO SUBSTITUTIONS for this ingredient. The recipe is specifically designed for minute rice.
Chicken Broth : Chicken stock, chicken bone broth, vegetable broth, and the reduced-sodium version of chicken broth can all be used instead. I love the flavor that the regular chicken broth or chicken bone broth add to the casserole. I really love the Kettle & Fire brand chicken bone broth.
Chicken Breast : Two pounds of chicken breast is about 3 large ones or 4 smaller chicken breasts. I like to cut each chicken breast in half lengthwise, and then thinly slice each thinner half. You don't want the chicken pieces too large or else they won't cook in the same time as the rice. Another option (for less slicing and cutting) is to use chicken tenderloins cut in half lengthwise. Be sure and use the fork and paper towel method to remove the tendon from the tenderloin. A simple google search can teach you about that.
Bell Peppers : It's up to you whether you want to use a mix of colors (orange, yellow, red, green) or stick to just one color. Fajitas traditionally use an orange, yellow, and red bell pepper so that is what I do.
Red Onion : Another option is a sweet onion for a more mild flavor or yellow onion, or a white onion for more of a zesty onion favor.
Fajitas Seasoning Mix : If you are using homemade fajita seasoning mix then you will need 6 tablespoons. You could also use taco seasoning or chicken taco seasoning if wanted. Or try using one of each (fajita + taco).
Olive Oil : Avocado oil, vegetable, canola, or grapeseed oil are other options. I use extra-virgin 'light tasting' olive oil.
Colby Jack Cheese : Other options include pepper jack, medium or sharp cheddar, monterey jack, or muenster cheese. I do highly recommend buying an 8 ounce block of cheese and shredding it yourself; it melts smoother, creamier, and the texture is just much better than the pre-shredded cheese that has an anti-caking agent on it. Of course the pre-shredded cheese can be used if you prefer, but I prefer shredding my own cheese.

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