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Fajita Chicken Casserole

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Ingredients
  

  • For the Casserole:
  • 2 tbsp olive oil or butter
  • 1 lb boneless skinless chicken breasts or thighs (diced)
  • 1 medium onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 2 cloves garlic minced
  • 1 packet fajita seasoning or homemade blend: chili powder, cumin, paprika, garlic powder, onion powder, salt & pepper
  • 1 cup salsa mild, medium, or hot
  • 1 cup cooked rice white, brown, or cilantro-lime
  • 1 can 15 oz black beans, drained & rinsed (optional)
  • 1½ cups shredded Mexican cheese blend divided
  • ¼ cup chopped fresh cilantro optional
  • For Toppings Optional:
  • Sliced avocado or guacamole
  • Sour cream or Greek yogurt
  • Diced tomatoes
  • Shredded lettuce
  • Lime wedges
  • Extra cilantro

Instructions
 

  • Prep & Preheat
  • Preheat oven to 375°F (190°C).
  • Lightly grease a 9x13-inch baking dish.
  • Cook Chicken & Veggies
  • Heat oil in a large skillet over medium-high heat.
  • Add diced chicken and cook for 5–7 minutes until no longer pink.
  • Push chicken to one side; add onions and bell peppers. Sauté for 5 minutes until softened.
  • Stir in garlic and fajita seasoning; cook 1 minute until fragrant.
  • Layer the Casserole
  • Spread cooked rice evenly in the baking dish.
  • Top with the chicken and veggie mixture.
  • Mix in salsa and black beans (if using), then spread evenly.
  • Sprinkle 1 cup of cheese over the top.
  • Bake to Perfection
  • Cover with foil and bake for 20 minutes.
  • Remove foil, add remaining ½ cup cheese, and bake uncovered for 10 more minutes (or until bubbly).
  • Serve & Enjoy!
  • Let cool for 5 minutes, then garnish with cilantro.
  • Serve with toppings like sour cream, guacamole, or lime wedges.
  • Serving Ideas
  • For a Tex-Mex twist: Pair with warm tortillas or crispy tortilla chips.
  • Lighten it up: Serve with a side salad or grilled corn.
  • Make it a fiesta: Set out toppings for a build-your-own bowl bar!