Chicken Fajita Casserole

Beth Pierce


This easy fantastic Chicken Fajita Casserole combines delectable chicken breasts seasoned perfectly with fajita spices, red and orange bell pepper, brown rice and salsa style tomatoes. It is topped with plenty of cheddar jack and a dollop of sour cream and salsa. I love to serve it with Doritos Taco Salad and Best Cornbread Recipe.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 1 1/4 lb
    chicken breast cut in bite size pieces
  • 2 Tbsp
    olive oil
  • 1 1/2 tsp
    garlic powder
  • 1 1/2 tsp
    chili powder
  • 1 1/2 tsp
  • 1/2 tsp
  • 2 Tbsp
    lime juice
  • 1 Tbsp
  • 1 Tbsp
    vegetable oil
  • 1
    small onion chopped
  • 1
    red pepper chopped
  • 1
    orange pepper chopped
  • 2 c
    cooked rice
  • 1
    can salsa style or fire roasted tomatoes
  • 1 1/2 c
    shredded cheddar jack
  • ·
    salsa (optional)
  • ·
    sour cream (optional)

How to Make Chicken Fajita Casserole


  1. Preheat oven to 350 degrees.
  2. Combine chicken, olive oil, garlic powder, chili powder, cumin, paprika, lime juice and honey in large ziploc bag. Place in refrigerator and allow to marinate for 30 minutes.
  3. Heat 1 tablespoon vegetable oil in large oven proof skillet over medium high heat and cook chicken until just starting to brown; approximately 4-5 minutes. Add onions and peppers and cook for 2-3 minutes. Stir in cooked rice, salsa style tomatoes and top with shredded cheese.
  4. Bake for 20-25 minutes. Serve with salsa and sour cream.

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