Easy and Cheesy Chicken Fajita Casserole
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
55 mins
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Servings
4
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Calories
764 kcal
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Course
Main Course
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Cuisine
Mexican
Easy and Cheesy Chicken Fajita Casserole
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This chicken fajita casserole is the perfect dinner for busy weeknights! It takes just minutes to prepare, and everything cooks all at once in the oven. It's like taking your favorite fajita flavors and baking them together into one hearty, comforting dish!
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts sliced into thin strips
- 2 ½ tbsp fajita seasoning
- 1 tbsp olive oil
- 1 green bell pepper sliced into strips
- 1 red bell pepper sliced into strips
- 1 medium yellow onion sliced into strips
- 1 ½ cups long-grain white rice
- 14 oz chicken broth
- 8 oz cheddar jack cheese shredded
- 2 tbsp fresh chopped cilantro for garnish
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Instructions
- Preheat the oven to 375 ° F.
- In a large skillet or cast iron skillet, heat the olive oil over medium-high heat.
- When the oil is hot, add the chicken breast strips, sliced green and red bell peppers, and onions.
- Then, and the fajita seasoning. Cook for a few minutes until the chicken is lightly browned and the veggies start to soften.
- Add the rice to the pan and stir it into the mixture of chicken and veggies for a minute.
- Pour in the chicken broth and give everything a good stir.
- Cover the skillet with a cast iron lid or foil and bake in the preheated oven for 40 minutes.
- Remove the skillet from the oven and give the casserole a good stir. Then, sprinkle the shredded cheese all over the top.
- Return to the oven for another 5 minutes, until the cheese is melted and bubbly.
- Finely chop the fresh cilantro. Set aside.
- Transfer to a large bowl, a plate or serve on the skillet itself. Sprinkle with fresh chopped cilantro before serving. Enjoy your cheesy chicken fajita casserole!
Equipments used:
Notes
- Don’t Overcrowd the Pan: Make sure your skillet is large enough to hold all the ingredients without overcrowding. This ensures even cooking.
- Even Slicing: Slice the chicken and vegetables evenly. This ensures they cook at the same rate and gives your casserole a nice, uniform texture.
- Cover Tightly: When baking, don't forget to cover the skillet to trap in the steam and ensure the rice cooks properly. Don’t skip this step!
- Rest Before Serving: After baking, let the casserole sit for a few minutes before serving. This helps the flavors meld together and makes it easier to serve.
- Check the Rice: If the rice isn’t fully cooked after 40 minutes, give the casserole a stir and bake for an additional 5-10 minutes. The amount of liquid absorbed can vary.
Nutrition Information
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Calories
764kcal
(38%)
Carbohydrates
69g
(23%)
Protein
57g
(114%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.02g
Cholesterol
168mg
(56%)
Sodium
945mg
(39%)
Potassium
1.038mg
(0%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
1.821IU
(0%)
Vitamin C
66mg
(73%)
Calcium
586mg
(59%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 764 kcal
% Daily Value*
| Calories | 764kcal | 38% |
| Carbohydrates | 69g | 23% |
| Protein | 57g | 114% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 168mg | 56% |
| Sodium | 945mg | 39% |
| Potassium | 1.038mg | 0% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1.821IU | 0% |
| Vitamin C | 66mg | 73% |
| Calcium | 586mg | 59% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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