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Chicken fajita casserole in a large cast iron skillet topped with jalapeños, avocado, and cilantro. The pan is sitting on a kitchen towel and around it is more cilantro and lime wedges.
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4.49 from 35 votes

Chicken Fajita Casserole

This easy-to-make chicken fajita casserole combines your favorite aspects of fajitas into a flavor-packed healthy casserole recipe made in one pan. Loaded with seasoned chicken, rice, peppers, onions, mushrooms, tomatoes, taco seasoning, and melted cheese, it makes a delicious and hearty complete meal the whole family will love!
Course Main Course
Cuisine Mexican
Keyword Chicken Fajita Casserole, chicken fajita casserole with rice, healthy chicken casserole
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Servings 10 cups
Calories 281kcal
Author Kelly

Ingredients

  • 1 tablespoon avocado oil
  • 1 1/2 pounds chicken breast sliced into thin strips
  • 2 tablespoons taco seasoning (divided)
  • 3 cups onion, julienned (305 grams/1 medium)
  • 5 heaping cups julienned bell peppers (625 grams/3 medium)
  • 1 1/2 cups Lundberg Farms Organic California Brown Jasmine Rice
  • 1 heaping cup mushrooms, sliced (100 grams/8 medium)
  • 1 can (14.5 ounces) fire-roasted tomatoes
  • 1 can (4 ounces) diced hatch green chiles
  • 1 3/4 cups broth
  • 1 heaping cup shredded cheddar cheese (3 ounces)*
  • salt and pepper, to taste
  • optional toppings: avocado, cilantro, lime juice, greek yogurt/sour cream, hot sauce...

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • In a large cast-iron skillet (I used 12 inches - it needs to be large) over medium heat, add oil and let it get hot, about 1 minute. Add chicken, 1 tablespoon taco seasoning, and salt and pepper and saute for 2-3 minutes until browned (chicken does not have to be cooked all the way through). Remove from pan and set aside.
  • Add onions, a little salt and pepper, and saute for 2-3 minutes until slightly softened. If needed, add a splash of broth (you can use some from the amount you measured out) if you need to deglaze the pan and speed up the cooking process some. Add peppers and remaining taco seasoning and saute for another 2-3 minutes.
  • Add rice and mix well to combine and let toast for 1-2 minutes. Add in the cooked chicken, fire-roasted tomatoes, green chiles, and mushrooms, and mix well to combine. Add broth and carefully stir to make sure it is well incorporated. You want to make sure you have enough liquid so you can see a little on the top, but not completely covering everything. Not enough liquid and you will be left with uncooked rice. Too much and it will be too soggy and won't absorb. See the pictures for reference.
  • Cover with tin foil and bake for 45 minutes. Remove the foil and bake for another 5-10 minutes until all the liquid is absorbed. The rice should be cooked through and fluffy. Remove from oven, sprinkle with shredded cheese, and bake for another 1-2 minutes until cheese is melted.
  • Top with optional toppings or topping of choice and enjoy!

Notes

*leave off cheese for dairy-free

Nutrition

Serving: 1cup | Calories: 281kcal | Carbohydrates: 32.3g | Protein: 21.1g | Fat: 7.2g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Cholesterol: 58mg | Potassium: 255mg | Fiber: 3.8g | Sugar: 6.1g | Vitamin A: 2191IU | Vitamin C: 89mg | Calcium: 103mg | Iron: 1.5mg