Description
This Chicken Fajita Casserole is a delicious and hearty dish combining tender chicken, sautéed bell peppers and onions, seasoned with fajita spices, and layered with cooked brown rice and melted cheeses. Baked to bubbly perfection, it’s an easy one-dish meal perfect for family dinners.
Ingredients
Scale
Chicken and Vegetables
- 1 lb chicken breast, boneless and skinless, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
Other Ingredients
- 1 packet (1 oz) fajita seasoning
- 1 cup cooked brown rice
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh cilantro, chopped (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Chicken: In a large skillet, heat olive oil over medium heat. Add the bite-sized chicken pieces and cook them for about 5-7 minutes until browned and thoroughly cooked.
- Sauté Vegetables: Add the sliced red and green bell peppers along with the sliced onion to the skillet with the chicken. Continue cooking for 5 minutes until the vegetables soften slightly.
- Season Mixture: Sprinkle the fajita seasoning over the chicken and vegetables, stirring well to coat everything evenly. Then add the drained diced tomatoes and cooked brown rice. Season with salt and pepper to taste and stir to combine all ingredients.
- Assemble Casserole: Transfer the chicken fajita mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Add Cheese Topping: Evenly top the mixture with shredded cheddar and mozzarella cheeses.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese has melted and is bubbly and golden.
- Serve: Remove from oven and garnish with chopped fresh cilantro if desired. Serve the casserole warm.
Notes
- You can substitute chicken breast with chicken thighs if you prefer a juicier texture.
- Use low-fat cheese varieties for a lighter version of this casserole.
- For extra heat, add some sliced jalapeños or a pinch of chili powder along with the fajita seasoning.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
- Feel free to use white rice or quinoa instead of brown rice if preferred.
