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To make Chicken Fajita Casserole, gather these main ingredients: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, sliced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 cup salsa - 2 cups cooked brown rice or quinoa - 1 ½ cups shredded cheddar cheese - Fresh cilantro, for garnish - Sliced jalapeños (optional) Each of these ingredients plays a key role in creating a tasty casserole. The chicken provides protein, while the peppers and onions add great flavor. The spices bring warmth and depth. You can personalize your casserole with these optional add-ins and toppings: - Diced tomatoes for extra freshness - Avocado slices for creaminess - Sour cream for a tangy touch - Tortilla chips for crunch - Extra cheese for a gooey finish Feel free to mix and match these options based on your taste. If you need to swap ingredients, here are some easy substitutions: - Use turkey or tofu instead of chicken for a different protein. - Replace bell peppers with zucchini or mushrooms for variety. - Use vegetable broth in place of olive oil for a lighter option. - Try a different cheese, like Monterey Jack or pepper jack. These swaps help you cater to dietary needs while keeping the dish delicious. {{ingredient_image_1}} To make Chicken Fajita Casserole, start by gathering all your ingredients. You need chicken, peppers, onion, garlic, spices, and more. This will save you time later. Preheat your oven to 350°F (175°C) to get it ready for baking. In a large skillet, heat one tablespoon of olive oil over medium heat. Add one pound of diced chicken breasts to the skillet. Season the chicken with salt, pepper, ground cumin, chili powder, and smoked paprika. Cook the chicken for about 5-7 minutes. Make sure the chicken is no longer pink. Next, add one sliced onion, one sliced red bell pepper, and one sliced yellow bell pepper to the skillet. Also add two minced cloves of garlic. Sauté everything for 5-6 minutes. You want the veggies to be tender but not mushy. In a large mixing bowl, combine one can of drained black beans, one cup of corn, and one cup of salsa. Add in the cooked chicken and vegetable mix. Then stir in two cups of cooked brown rice or quinoa. This mix will give your casserole great flavor and texture. Transfer the mixture into a greased 9x13 inch baking dish. Spread it out evenly. Top the mixture with one and a half cups of shredded cheddar cheese. Make sure to cover it well. Now, place the dish in your preheated oven. Bake for 20-25 minutes. You'll know it's ready when the cheese bubbles and turns golden brown. After baking, let it cool for a few minutes. Garnish with fresh cilantro and sliced jalapeños if you like. Enjoy your tasty Chicken Fajita Casserole! To make your Chicken Fajita Casserole sing, use fresh spices. Ground cumin, chili powder, and smoked paprika are key. You can also add lime juice for a bright touch. Consider mixing in some fresh herbs, like cilantro, for a fresh taste. A pinch of salt boosts all the flavors too. Cook your chicken over medium heat. This helps it stay juicy. Cut the chicken into small pieces for even cooking. Season it well with salt and spices before cooking. Make sure it turns golden brown. This adds great flavor. Don't rush; let it cook properly. You can prepare this casserole a day in advance. Just cook the chicken and veggies, then mix with the other ingredients. Place it in your baking dish and cover it. Store it in the fridge overnight. When you're ready, just bake it the next day. This saves time and makes dinner easy! Pro Tips Marinate the Chicken: For enhanced flavor, marinate the chicken in lime juice, cumin, and chili powder for at least 30 minutes before cooking. Use Fresh Vegetables: Freshly sliced vegetables will add more crunch and flavor compared to frozen options. Choose vibrant, ripe peppers and onions. Cheese Variations: Experiment with different cheeses such as Monterey Jack or pepper jack for a spicy twist that complements the flavors of the dish. Make it Ahead: This casserole can be prepared in advance and stored in the refrigerator for up to 24 hours before baking, making it perfect for meal prep. {{image_2}} You can easily make a vegetarian version of chicken fajita casserole. Start by replacing the chicken with extra veggies. Use mushrooms, zucchini, or spinach. For protein, add black beans and chickpeas. Keep the same spices for flavor. This gives you a rich taste without meat. You won’t miss the chicken at all. If you like heat, make a spicy chicken fajita casserole. Add more chili powder or cayenne pepper to the chicken mix. Also, include sliced jalapeños for an extra kick. You can even use spicy salsa instead of regular. This will boost the flavor and heat. Just be careful not to overdo it! For a low-carb version, swap out the rice. Use cauliflower rice instead. It tastes great and cuts carbs. You can also skip the beans if you want. Just add more veggies to keep it filling. This way, you still enjoy a hearty meal without the carbs. After you make your chicken fajita casserole, you need to cool it down. Let it sit at room temperature for about 30 minutes. This helps avoid bacteria growth. Once cooled, cover the casserole with plastic wrap or foil. You can also use an airtight container. Store it in the fridge for up to five days. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. You want it hot all the way through. If you like it extra cheesy, remove the foil for the last 5 minutes. You can freeze chicken fajita casserole for later. First, cool it completely. Then, wrap it tightly in foil or plastic wrap. You can also use a freezer-safe container. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. Enjoy your tasty meal again! Yes, you can use frozen chicken for this recipe. Just make sure to thaw it first. You can thaw it overnight in the fridge or use the microwave setting for defrosting. Once thawed, dice the chicken as needed. This way, you still get juicy chicken in your casserole. Chicken Fajita Casserole pairs well with many sides. Here are some great options: - Fresh green salad - Tortilla chips with salsa - Guacamole - Sour cream - Spanish rice These sides add flavor and texture to your meal. They also help balance the spices in the casserole. Chicken Fajita Casserole lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want it to last longer, consider freezing it. Just remember to let it cool completely before freezing. This blog post covered how to make a tasty Chicken Fajita Casserole. We discussed key ingredients, cooking steps, and some helpful tips. You learned about variations like vegetarian and spicy options. We also explored storage methods to keep your casserole fresh for later. In conclusion, enjoy this fun dish at your next meal. Its simple steps make cooking easy and delicious! Get creative and make it your own.

Chicken Fajita Casserole

A delicious and hearty casserole featuring chicken, bell peppers, black beans, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 cup salsa
  • 2 cups cooked brown rice or quinoa
  • 1.5 cups shredded cheddar cheese
  • to taste fresh cilantro, for garnish
  • optional sliced jalapeños

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, cumin, chili powder, and smoked paprika. Cook for about 5-7 minutes, or until the chicken is no longer pink.
  • Add the sliced onion, red and yellow bell peppers, and garlic to the skillet. Sauté for another 5-6 minutes, until the vegetables are tender.
  • In a large mixing bowl, combine the black beans, corn, salsa, and cooked brown rice or quinoa. Stir in the cooked chicken and vegetable mixture.
  • Transfer the entire mixture into a greased 9x13 inch baking dish. Spread it evenly across the dish.
  • Top with shredded cheddar cheese, covering the entire casserole.
  • Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden brown.
  • Once baked, remove from the oven and let it sit for a few minutes. Garnish with fresh cilantro and sliced jalapeños if desired.

Notes

Garnish with fresh cilantro and jalapeños for added flavor.
Keyword casserole, chicken, dinner, easy, fajitas