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Chicken Fajita Casserole

A delicious blend of smoky spices, tender chicken, and colorful vegetables, all baked into a cheesy dish perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, boneless and skinless, cut into bite-sized pieces For juicier results, use chicken thighs instead of breasts.
  • 2 tablespoons olive oil Used for frying the chicken.
  • 1 cup cooked brown rice Can substitute with white rice, quinoa, or cauliflower rice.
  • 1 can (14.5 oz) diced tomatoes, drained Adds moisture to the casserole.
  • 1 cup shredded cheddar cheese Cheese adds flavor; can experiment with other types.
  • 1 cup shredded mozzarella cheese Contributes to the cheesy texture.
  • 1 packet (1 oz) fajita seasoning Can make your own seasoning if preferred.
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional for garnish) Adds a fresh touch to the presentation.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the chicken pieces and cook until browned and fully cooked, about 5-7 minutes.
  4. Add the sliced bell peppers and onion to the skillet with the chicken, and sauté for about 5 minutes until the vegetables start to soften.
  5. Sprinkle the fajita seasoning over the chicken and vegetable mixture, stirring it well to coat everything evenly.
  6. Add the drained diced tomatoes and cooked rice, then season with salt and pepper to taste.
  7. Mix until everything is combined nicely.
  8. Transfer the chicken fajita mixture into a greased 9x13-inch baking dish.
  9. Top with shredded cheddar and mozzarella cheese, spreading it evenly.
  10. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  11. Remove from the oven and garnish with chopped cilantro, if desired. Serve warm and enjoy!

Notes

To store leftovers, let the casserole cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen in single portions for about 3 months.
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