Description
Enjoy this Chicken Fajita and Rice Casserole packed with flavor and colorful veggies. It’s an easy, delicious choice for quick dinners and satisfying meals.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts cut into bite-size pieces
- 3 large bell peppers any colors, sliced
- 1 medium yellow or white onion sliced
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning store-bought or homemade
- 2 cups cooked rice white or brown
- 1 cup sour cream
- 4 ounces cream cheese softened
- 10 ounces rotel diced tomatoes with green chilies drained
- 2 cups shredded mexican-blend or cheddar cheese divided
- optional garnish: chopped cilantro lime wedges
Instructions
- Preheat the oven to 350 °F (175 °C). Grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, add olive oil and chicken. Sprinkle with 1 tablespoon fajita seasoning and cook until browned and cooked through, about 5–7 minutes. Remove from heat.
- In the same skillet, sauté the sliced peppers and onions until tender, about 5 minutes. Sprinkle with the remaining fajita seasoning.
- In a large bowl, combine the cooked rice, chicken, peppers, onions, Rotel, sour cream, cream cheese, and 1 cup of shredded cheese. Mix until evenly coated.
- Spread the mixture into the prepared baking dish and top with the remaining cheese.
- Bake uncovered for 25–30 minutes, or until bubbly and hot throughout.
- Let rest 5 minutes before serving. Garnish with cilantro and lime wedges if desired.
Notes
Feel free to use any combination of bell peppers for added color and flavor.
For a spicier kick, consider adding jalapeños to the mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg