Chicken Fajita Casserole
This chicken fajita casserole layers seasoned diced chicken, rice, bell peppers, green chiles, and salsa in one baking dish topped with melted Colby Jack for an easy Tex-Mex dinner ready in under an hour.
Servings 6
Ingredients
- 1.5 lb diced chicken breast
- 1 tablespoon olive oil or avocado oil
- 1 packet taco seasoning
- 1 lime squeezed
- 2 cups instant white or jasmine rice
- 2 cups bone broth
- 1 4 oz can diced green chilies
- ⅔ cup salsa
- 3 bell peppers
- 8 oz freshly shredded Colby jack cheese
- Cilantro for garnish
Instructions
- Preheat oven to 375 degrees.
- Dice chicken breast into 1 inch, bite sized cubes
- Season chicken with 1 packet taco seasoning, 1 tablespoon olive oil, and 1 lime squeezed. Mix together and set aside.
- In a 13x9 casserole dish, add 2 cups instant rice to bottom of pan. If you are not using instant rice, I recommend rinsing rice prior to adding to pan.
- Next add bone broth, salsa, and diced green chilies
- Mix until well combined
- Add diced chicken breast and sliced bell peppers to pan. Make sure chicken breast is evenly distributed within the casserole dish.
- Top layer with Colby jack or Mexican style cheese
- Cover with aluminum foil
- Bake for 40-45 min or until chicken reaches internal temperature of 165 degrees.
- Remove foil and broil on low for 3-4 minutes for extra crisp if desired.
- Top with queso, salsa, cilantro and/or sour cream. Can be served with chips, burrito bowl style or with tortillas.
