Skillet-Baked Fajita Chicken Casserole with Rice

an overhead photo of chicken and rice casserole topped with cilantro.

5 from 5 ratings

Skillet-Baked Fajita Chicken Casserole with Rice

When it comes to unfussy dinners (my specialty!), one-pan meals can't be beat. This chicken and rice fajita casserole delivers exactly that. Made without tortillas, it's incredibly easy to assemble and bakes up in the oven in a skillet or casserole dish. Bonus: it tastes even better as leftovers!

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Fusion

Keyword: chicken fajita bake, fajita casserole

Servings:

Author: Sarah Cook

Equipment

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 350˚F.
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 350˚F 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