Description
This flavorful Fajita Chicken Casserole combines tender chicken, sautéed bell peppers and onions, and layers of rice, sour cream, and diced tomatoes with green chilies, all topped with melted Mexican blend cheese. Baked to perfection, it’s a comforting and easy one-dish meal inspired by classic fajita flavors.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 packet (1 oz) fajita seasoning mix
- Salt and pepper, to taste
Vegetables
- 1 large red bell pepper, julienned
- 1 large green bell pepper, julienned
- 1 large yellow onion, thinly sliced
Other Ingredients
- 2 cups shredded Mexican blend cheese
- 1 cup sour cream
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup cooked white rice
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with olive oil or cooking spray to prevent sticking.
- Cook Chicken: In a large skillet over medium heat, heat olive oil. Add the chicken pieces and season with salt, pepper, and half of the fajita seasoning mix. Cook until the chicken is no longer pink and just starting to brown, about 5-7 minutes, stirring occasionally.
- Sauté Vegetables: Remove the chicken from the skillet and set aside. Using the same skillet, add the julienned red and green bell peppers and sliced onion. Sauté until the vegetables begin to soften, about 4-5 minutes.
- Combine Seasoning and Chicken: Add the remaining fajita seasoning mix to the vegetables and stir well to combine. Return the cooked chicken to the skillet and mix thoroughly with the vegetables, allowing flavors to meld.
- Assemble Casserole Base: In the prepared casserole dish, spread the cooked white rice evenly across the bottom for a sturdy base.
- Layer Chicken and Vegetables: Evenly layer the chicken and vegetable mixture over the rice in the casserole dish.
- Add Sour Cream Mixture: In a medium bowl, combine the sour cream and diced tomatoes with green chilies. Spread this creamy mixture evenly over the chicken and vegetables to add moisture and flavor.
- Top with Cheese: Sprinkle the shredded Mexican blend cheese evenly over the top, ensuring full coverage.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro before serving to add a fresh, vibrant touch.
Notes
- You can substitute cooked brown rice for white rice for a healthier option.
- Adjust the fajita seasoning amount according to your spice preference.
- For a creamier casserole, consider adding a bit of shredded cheese inside the chicken and vegetable layer before topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Fresh cilantro adds a nice herbal finish but can be omitted if unavailable.
