Chicken Fajita Casserole
A comforting and flavorful casserole that combines the bold tastes of fajitas with chicken, bell peppers, and onions, perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Paleo
Ingredients
- 1 lb chicken breast, cut into strips
- 1 can black beans, drained and rinsed
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 can diced tomatoes, undrained
- 1 packet fajita seasoning
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 cup shredded cheese (cheddar or Mexican blend)
- Olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Heat a splash of olive oil in a large skillet over medium heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes.
- Add the sliced bell pepper and onion to the skillet. Cook for an additional 3-4 minutes.
- Stir in the black beans, diced tomatoes (with juices), and fajita seasoning. Cook for a few more minutes to let the flavors meld.
- Combine the cooked rice or quinoa with the chicken and vegetable mixture in a large baking dish.
- Sprinkle the shredded cheese over the top of the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let cool slightly, and serve hot.
Notes
Use fresh ingredients for the best flavor and texture. Check for doneness of the chicken, and let the casserole rest before serving.