why make this recipe
This casserole is quick, filling, and tasty. It uses simple ingredients. You get the warm flavors of fajitas with the comfort of baked rice. It is good for weeknights and easy to change for what you have on hand.
introduction
This Chicken Fajita Rice Casserole mixes cooked rice, cooked chicken, peppers, onion, fajita seasoning, broth, and cheese. You cook the chicken and vegetables, mix with rice, bake with cheese on top, and serve hot. The steps are simple and the dish fits a family meal.
how to make Chicken Fajita Rice Casserole
- Preheat the oven to 375°F (190°C).
- Cook the diced chicken in a skillet over medium heat until it is fully cooked. Season lightly with salt and pepper.
- Add the sliced red, green, and yellow bell peppers and the diced onion to the skillet. Cook until the vegetables are soft.
- Stir in the fajita seasoning and the chicken broth. Bring the mix to a gentle simmer so the flavors combine.
- In a large bowl, mix the cooked rice with the chicken and vegetable mixture. Stir well so the rice soaks up some of the sauce.
- Grease a baking dish and transfer the rice and chicken mix into it. Spread it evenly.
- Sprinkle the shredded cheese on top.
- Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly.
- Let it sit a few minutes, then serve hot.
Ingredients :
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, diced
- 1 packet fajita seasoning
- 1 cup shredded cheese
- 1 cup chicken broth
- Salt and pepper to taste
Directions :
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the diced chicken over medium heat until fully cooked.
- Add the sliced bell peppers and onion to the skillet and cook until softened.
- Stir in the fajita seasoning and chicken broth, then bring to a simmer.
- In a large mixing bowl, combine the cooked rice and the chicken mixture, stirring well.
- Transfer the mixture to a greased baking dish.
- Sprinkle the shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
how to serve Chicken Fajita Rice Casserole
Serve warm from the oven. Add fresh toppings like chopped cilantro, sliced green onions, or a squeeze of lime. Offer sour cream, salsa, or avocado on the side. A simple salad or steamed vegetables go well with it.
how to store Chicken Fajita Rice Casserole
Let the casserole cool to room temperature. Cover and refrigerate for up to 3–4 days. Reheat in the oven at 350°F (175°C) until hot, or microwave single servings until warm. For longer storage, freeze in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Chicken Fajita Rice Casserole
- Use day-old cooked rice or cooled rice so the casserole is not mushy.
- Cut vegetables into similar sizes for even cooking.
- Taste the chicken mix before baking and adjust salt, pepper, or seasoning.
- Use a nonstick or well-greased dish to make serving easier.
- Let the casserole rest a few minutes after baking so it firms up for easier slicing.
variation (if any)
- Add black beans or corn for more color and fiber.
- Use different cheese like pepper jack for extra spice or cheddar for a milder taste.
- Swap chicken for cooked ground beef, turkey, or shredded rotisserie chicken.
- Make it low-carb by using cauliflower rice instead of regular rice.
- Mix in a can of diced tomatoes with green chiles for extra flavor and moisture.
FAQs
Q: Can I use frozen peppers?
A: Yes. Thaw and drain excess water, then cook a bit longer so they soften.
Q: Can I make this ahead for a party?
A: Yes. Assemble and refrigerate without cheese, then add cheese and bake just before serving.
Q: What side dishes go best with this casserole?
A: A simple green salad, steamed vegetables, or warm tortillas work well.
Q: Can I use brown rice?
A: Yes. Use cooked brown rice, but watch liquid levels since brown rice can be drier.
Q: How do I make it spicier?
A: Add hot sauce, chopped jalapeño, or use a spicy fajita seasoning.
Conclusion
For a similar one-dish version with easy steps, see Sweet Savory and Steph’s one-dish chicken fajita and rice bake. For a Southern-style take on chicken fajita casserole, check Southern Bite’s Chicken Fajita Casserole. If you want another home-cook friendly recipe, look at The Country Cook’s Chicken Fajita Casserole. For a skillet-baked version with tips on stovetop to oven cooking, review Sustainable Cooks’ skillet-baked fajita chicken casserole. For a lighter or healthier baked rice option, you might like the EatingWell Chicken Fajita Rice Bake.
Chicken Fajita Rice Casserole
Ingredients
Main ingredients
- 2 cups cooked rice Day-old rice works best.
- 1 lb chicken breast, diced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 onion diced
- 1 packet fajita seasoning
- 1 cup shredded cheese Use your preferred type of cheese.
- 1 cup chicken broth
- to taste Salt and pepper Season to taste.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the diced chicken in a skillet over medium heat until it is fully cooked. Season lightly with salt and pepper.
- Add the sliced bell peppers and onion to the skillet. Cook until the vegetables are soft.
- Stir in the fajita seasoning and the chicken broth. Bring the mix to a gentle simmer.
- In a large bowl, mix the cooked rice with the chicken and vegetable mixture.
- Grease a baking dish and transfer the rice and chicken mix into it. Spread it evenly.
- Sprinkle the shredded cheese on top.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Let it sit for a few minutes, then serve hot.