Description
This Chicken Fajita Casserole is a flavorful and hearty dish combining tender chicken breast, sautéed bell peppers and onions, seasoned with fajita spices, layered with cooked brown rice, diced tomatoes, and topped with melted cheddar and mozzarella cheeses. Perfect for a comforting family meal, it bakes to a bubbly, cheesy perfection and can be garnished with fresh cilantro for an extra burst of freshness.
Ingredients
Scale
Protein & 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
Seasonings & Grains
- 2 tablespoons olive oil
- 1 packet (1 oz) fajita seasoning
- 1 cup cooked brown rice
- 1 can (14.5 oz) diced tomatoes, drained
- Salt and pepper to taste
Cheeses & Garnish
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Fresh cilantro, chopped (optional for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook them for about 5-7 minutes until they are browned and thoroughly cooked through.
- Sauté the Vegetables: Add the sliced red and green bell peppers along with the onion to the skillet with the chicken. Cook for about 5 minutes until the vegetables begin to soften, stirring occasionally.
- Add Seasoning and Combine Ingredients: Sprinkle the fajita seasoning evenly over the chicken and vegetable mixture. Stir well to coat all pieces. Then add the drained diced tomatoes and the cooked brown rice. Season the mixture with salt and pepper to taste, mixing thoroughly to combine all ingredients evenly.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and transfer the chicken fajita mixture into it, spreading it out evenly.
- Add Cheese Topping: Evenly sprinkle the shredded cheddar and mozzarella cheeses over the top of the mixture, ensuring full coverage.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is completely melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove the casserole from the oven and garnish with chopped fresh cilantro if desired. Serve the casserole warm for a hearty meal.
Notes
- Use skinless, boneless chicken breast for a lean protein option.
- Ensure the diced tomatoes are drained well to avoid excess moisture in the casserole.
- You can substitute brown rice with white rice or quinoa if preferred.
- For spicier flavor, add a pinch of crushed red pepper flakes along with fajita seasoning.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- If dairy-free, substitute cheese with a plant-based alternative or omit it.
