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Overhead shot of chicken fajita casserole topped with melted cheese in large cast iron skillet. It is garnished with sliced avocado, sliced jalapeños, and cilantro. Around the pan is striped kitchen towel, a bun of cilantro, and lime wedges.
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4.73 from 55 votes

Chicken Fajita Casserole

One pan chicken fajita casserole combines your favorite aspects of fajitas into a flavor-packed healthy casserole recipe. It's loaded with seasoned chicken, peppers, onions, and rice, and topped off with melted cheese. Packed with protein, make it for a delicious and hearty well-balanced meal!
Course Main Course
Cuisine Mexican
Keyword Chicken Fajita Casserole, chicken fajita casserole with rice, healthy chicken casserole
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time 5 minutes
Total Time 1 hour 30 minutes
Servings 10 cups
Calories 280kcal
Author Kelly Nardo

Equipment

  • 12-inch oven safe skillet

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds chicken breast, sliced into thin strips
  • 2 tablespoons taco seasoning (divided)
  • 3 cups julienned onion (305 grams/1 medium)
  • 5 heaping cups julienned bell peppers (625 grams/3 medium)
  • 1 1/2 cups brown rice
  • 1 heaping cup sliced mushrooms (100 grams)
  • 1 can (14.5 ounces) fire-roasted tomatoes
  • 1 can (4 ounces) diced hatch green chiles
  • 1 3/4 cups chicken 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.
  • Make your chicken. Heat up a large enameled cast-iron skillet or oven-safe pan (I used 12 inches - it needs to be large) over medium heat. Add oil and let it get hot. Add chicken, 1 tablespoon taco seasoning, salt, and pepper, and saute for 2-3 minutes until browned on the outside (chicken does not have to be cooked all the way through). Remove from pan and set aside.
  • Make your vegetables. To the same pan, 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. Add peppers and remaining taco seasoning and saute for another 2-3 minutes.
  • Mix your casserole. 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 submerge 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.
  • Bake. Cover with tin foil and bake for 45 minutes. Remove the foil and bake for another 10-15 minutes until 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.
  • Enjoy! Top with optional toppings or topping of choice and enjoy!

Notes

*leave off cheese for dairy-free

Nutrition

Serving: 1cup | Calories: 280kcal | Carbohydrates: 32g | Protein: 21.1g | Fat: 7.3g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Cholesterol: 58mg | Sodium: 194mg | Potassium: 631mg | Fiber: 3.9g | Sugar: 5.7g | Vitamin A: 903IU | Vitamin C: 89mg | Calcium: 96mg | Iron: 1.6mg