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Chicken Fajita Casserole
This chicken fajita casserole is a simple one-pan dinner of delicious homemade comfort food. Even better, this chicken and rice bake is incredible as leftovers.
Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Main Course
Cuisine:
Fusion
Keyword:
chicken fajita bake, fajita casserole
Servings:
10
Author:
Sarah Cook - Sustainable Cooks
Equipment
Cutting Board
Knife
Mixing bowl
Silicone spatula
9x13 baking dish
Ingredients
1
lb
boneless skinless chicken breast
2
cups
bell peppers, thinly sliced
{~2 medium peppers}
2
cups
onions, thinly sliced
{~1 large onion}
1/4
cup
olive oil
3
tbsp
fajita seasoning
1
tsp
butter
{for baking dish}
4
cloves
garlic
{finely minced}
1
tsp
kosher salt
1 1/4
cups
white rice
1 1/2
cups
chicken broth
{hot}
1
cup
vegetable juice blend
{low sodium}
2
cups
shredded cheddar cheese
{optional}
1/4
cup
cilantro, chopped
{optional}
Instructions
Preheat oven to 350F.
Slice chicken breasts against the grain, into thin strips {~1/2 in thick}.
1 lb boneless skinless chicken breast
In a medium mixing bowl, combine sliced chicken, sliced peppers, sliced onions, olive oil, and fajita seasoning. Mix to combine.
2 cups bell peppers, thinly sliced,
2 cups onions, thinly sliced,
1/4 cup olive oil,
3 tbsp fajita seasoning
Grease the bottom of a 9x13 glass baking dish or a 12-inch skillet.
1 tsp butter
Sprinkle minced garlic, kosher salt, and rice in the bottom of the baking dish.
4 cloves garlic,
1 tsp kosher salt,
1 1/4 cups white rice
Pour the hot chicken stock and the vegetable juice blend over the rice. Stir the mixture with a fork.
1 1/2 cups chicken broth,
1 cup vegetable juice blend
Spread the chicken, onion, and pepper mixture over the top of the rice. Separate any pieces of the chicken that have stuck together.
Cover the baking dish
tightly
with foil and bake at 350F for 25 minutes.
After 25 minutes, remove the foil. Use a spoon and push down the rice around the edges, until it is back under the liquid.
Bake uncovered for 20 minutes.
Top with shredded cheese and bake for an additional 5 minutes.
2 cups shredded cheddar cheese
Top with cilantro and allow the casserole to sit, uncovered for 5 minutes before serving.
1/4 cup cilantro, chopped
Notes
If you use a fajita seasoning packet from the store, ignore the instructions on the packet. You won’t need to add water, additional liquid, etc.
The chicken broth needs to be very hot, but the vegetable juice can be room temperature.
Step 9 is very important. You need to push down the rice around the edges of the pan halfway during the baking process.
Storing Leftovers: Allow the casserole to fully cool before storing it in an air-tight container in the fridge for 2-3 days.
Nutrition values are an estimate only.
Nutrition
Serving:
1
cup
|
Calories:
311
kcal
|
Carbohydrates:
26
g
|
Protein:
18
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.02
g
|
Cholesterol:
53
mg
|
Sodium:
673
mg
|
Potassium:
380
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1457
IU
|
Vitamin C:
49
mg
|
Calcium:
186
mg
|
Iron:
1
mg