Description
This Chicken Fajita Casserole combines tender, seasoned chicken with sautéed bell peppers and onions, creamy cheeses, and flavorful spices all baked into a comforting, cheesy dish. Perfect for an easy weeknight meal, it features layers of fajita-seasoned chicken, instant rice, and melty Colby Jack cheese, creating a hearty casserole inspired by classic fajita flavors.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds chicken breast, cut into bite-sized pieces
- 1 packet fajita seasoning
- 3 Tablespoons olive oil (divided)
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 yellow onion, diced
Dairy and Rice
- 1 cup sour cream
- 1 8-ounce block cream cheese, softened
- 1 cup instant rice (Minute Rice)
- 1 1/4 cups chicken stock
- 2 cups shredded Colby Jack cheese (divided)
Instructions
- Preheat and Season the Chicken: Preheat your oven to 375°F (190°C). In a large bowl, coat the bite-sized chicken pieces with 1 tablespoon of olive oil and the fajita seasoning. Toss to ensure the chicken is evenly coated with the spices.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook it for 5-7 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the diced red, green, and yellow bell peppers along with the diced yellow onion. Sauté for about 5-6 minutes until the vegetables are slightly tender, then remove from heat.
- Prepare the Casserole Mixture: In a large bowl, mix the softened cream cheese and sour cream until smooth. Stir in the chicken stock, instant rice, 1 cup of shredded Colby Jack cheese, cooked chicken, sautéed vegetables, salt, and pepper. Mix thoroughly; the mixture will be liquidy but will thicken as it bakes.
- Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Pour the combined mixture into the dish and spread it evenly. Sprinkle the remaining 1 cup of shredded Colby Jack cheese over the top.
- Bake Covered: Cover the dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 10-15 minutes, or until the cheese is fully melted, bubbly, and golden on top.
- Rest Before Serving: Allow the casserole to sit for 5 minutes out of the oven to set before serving. Enjoy your flavorful chicken fajita casserole!
Notes
- The fajita seasoning packet typically contains salt and spices; adjust additional salt accordingly.
- If you prefer less heat, select a mild fajita seasoning or adjust the amount.
- Instant rice cooks during baking, eliminating the need for pre-cooking.
- Use a sharp knife to dice vegetables evenly for uniform cooking.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly.
- For a lower-fat variant, use reduced-fat sour cream and cheese.
