Chicken Fajita Casserole

a spoon in a baking dish with chicken fajita, topped with sliced avocado.

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This Chicken Fajita Casserole is an easy, hands-off meal that's full of flavor and made in one dish! With fluffy rice and tender chicken breast mixed with bell peppers, onion, and taco seaso then baked aning,nd topped with gooey cheese.

Prep Time10

Cook Time54

Total Time1 4

Course: Gluten-Free, Main Course

Cuisine: Mexican, tex mex

Diet: Gluten Free

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

1 cup uncooked jasmine rice rinsed
1 ½ cup salsa or tomato pasta sauce
15 ounces black beans one can, rinsed and drained
1 cup chicken broth
1 red pepper cut into strips
1 green pepper cut into strips
1 large white onion sliced
1 pound boneless, skinless chicken breast cut into strips
1 ½ tablespoons olive oil
2 tablespoons taco seasoning
1½ teaspoon kosher salt
1 cup shredded Mexican cheese blend
1 hass avocado
1 lime juiced

Instructions

Preheat the oven to 400°F.
In a large bowl, rinse the 1 cup uncooked jasmine rice until the water runs clear. Drain well then add to a medium bowl.
Add in the 1 ½ cup salsa or tomato pasta sauce, 15 ounces black beans (drained, rinsed), and 1 cup chicken broth. Add 1 tsp kosher salt (from 1½ teaspoon kosher salt) and mix well, then transfer to a large baking dish.
To the same bowl (you don't even have to wash it!), add the 1 red pepper (cut into strips), 1 green pepper (cut into strips), 1 large white onion (sliced), 1 pound boneless, skinless chicken breast (cut into strips), 1 ½ tablespoons olive oil, 2 tablespoons taco seasoning and ½ tsp kosher salt. Thoroughly mix to coat all pieces with the seasonings.
Spoon the fajita chicken mixture over the rice in the dish. Sprinkle with 1 cup shredded Mexican cheese blend.
Cover with aluminum foil and bake for around 50 minutes, or until the chicken is cooked through and the rice is tender.
After the casserole has been in the oven for 30 minutes, remove the aluminum foil and give it a good stir to help the rice evenly cook.
Once the casserole is done baking, broil for 3-4 minutes.
In a small bowl, chop the 1 hass avocado and immediately squeeze over the 1 lime (juiced). Stir to combine.
Once the chicken fajita casserole is done, top with the avocado and serve.

Notes

Storage & Reheating

Storage: Let the casserole cool fully, then cover (or transfer to an airtight container) and store in the fridge for up to 3 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating.
Reheating: Place leftover casserole in a baking dish (unless it's still in the casserole dish you baked it in), drizzle with a few tablespoons of water, and cover with foil. Bake at 350F for 20-30 minutes until piping hot throughout. Alternatively, microwave individual portions in a microwave-safe bowl on high until piping hot throughout.
Food Safety Note: It's very important that the leftover casserole is cooled and transferred to the fridge as quickly as possible. This is because cooked rice can only be kept at room temperature for an absolute maximum of two hours; it may spoil.

Nutrition