Fajita Chicken Rice Casserole
Made with fresh veggies, juicy chicken, and tons of flavor, this chicken fajita casserole brings your favorite restaurant meal right to your own kitchen with ease! Served with tortillas it’s a cheesy comfort food no one can restist.
Servings: 6 servings
Calories: 368kcal
Ingredients
- 1 lb chicken breasts cooked and pulled, approximately 2 large breasts
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 white onion chopped
- Taco seasoning I used a store-bought packet but you can make your own too. You will need 3 - 4 Tbsp
- 2 cups instant brown rice
- 2 cups chicken broth
- ⅔ cup greek yogurt
- 8 oz shredded Mexican cheese divided
- Tortillas
Instructions
- Preheat oven to 350 F. Go ahead and pull the chicken if you haven’t already. Add the pulled chicken, red and green bell peppers, and onion to a 9 x 13 baking dish. Sprinkle the taco seasoning over top and toss to coat.
- Add the brown rice, chicken broth, greek yogurt, and 1 cup of the shredded cheese to the dish and toss to distribute.
- Cook the dish uncovered in the oven for 15 minutes. Stir the casserole well to distribute the ingredients and top with remaining cheese. Cook for another 10 minutes then broil for 2 minutes for an extra golden top layer.
- Serve with tortillas and enjoy!
Notes
Dairy free : Use a dairy free yogurt and cheese to make this chicken fajita casserole dairy free.
Storing : Let the casserole cool down. Then, cover it with aluminum foil or an airtight lid, and keep it in the refrigerator for up to 3 days. Heat it back up in the microwave in 30-second increments or in the oven at 300 for 5 - 10 minutes.
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 30g | Protein: 31g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 763mg | Potassium: 468mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1135IU | Vitamin C: 44mg | Calcium: 295mg | Iron: 3mg