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chicken fajita casserole topped with sour cream and jalepeno
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Chicken Fajita Casserole with Rice

This chicken fajita casserole made with rice is the perfect meal to make for a busy night! Simply place everything in casserole dish and bake.
Course Main Course
Cuisine Mexican
Keyword how to make a chicken fajita casserole
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 351kcal
Author Marissa

Ingredients

  • 1 cup rice (uncooked and rinsed)
  • 1 diced red bell pepper
  • 1 diced red onion
  • 1 can fire roasted tomatoes
  • 1 can pinto beans
  • 1 cup frozen corn
  • 1 pound chicken breast, cut into 1 inch pieces
  • 2 cups salsa verde
  • ½ cup chicken broth (or water)
  • 1 cup shredded mexican cheese
  • 1 packet fajita seasoning or taco seasoning

Instructions

  • Pre-heat oven to 375 Fahrenheit.
  • Dice pepper and onion and sauté for 5 minutes over medium heat.
  • In a casserole baking dish add uncooked rice, diced chicken, sautéed vegetables, corn, tomatoes, and beans.
  • Cover with broth, salsa, fajita seasoning and stir ingredients in casserole dish.
  • Cover casserole dish with aluminum foil and bake for 45 minutes.
  • Take off foil and stir.
  • Cover in cheese, and bake uncovered for 5-10 more minutes or until cheese is melted.
  • Serve with favorite toppings!

Nutrition

Calories: 351kcal | Carbohydrates: 41g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 852mg | Potassium: 592mg | Fiber: 2g | Sugar: 7g | Vitamin A: 892IU | Vitamin C: 8mg | Calcium: 161mg | Iron: 1mg