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Healthy Baked Chicken Fajita Casserole

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chicken fajita casserole on spatula with white baking dish

Who doesn’t love an easy and delicious chicken fajita casserole recipe that’s ready in no time?!

I was born, raised, and still live in Texas, and we LOVE our casseroles around here… This chicken fajita casserole is so simple and is a one dish meal everyone will love!

chicken fajita casserole in white corningware dish

The best part of my chicken fajita casserole recipe

The absolute best part about this chicken fajita casserole is it’s your entire dinner in one pan! No sides needed. It has whole grains, veggies, protein and it’s all mixed together in one pan.

chicken fajita casserole in white dish

Some basics for how to make chicken casserole

Traditionally, you need the following to make a good chicken casserole:

Grain or starch: This is usually something like potatoes, pasta, rice, or flour.

Protein: Anything goes in casseroles, but chicken is the most common protein added to casserole dishes it seems.

Veggies: We use bell peppers and onions in this recipe, but any non-starchy veggie can go great in casseroles.

This healthy chicken fajita casserole combines brown rice, chicken, bell peppers, onions, and lots of cheese for a delicious dish!

close up chicken fajita casserole

Let’s make healthy chicken fajita casserole

Start by preheating your oven to 350 degrees.

First, we need to cook the chicken. Bring a medium-size pot of water to a boil on your stovetop. Add your chicken to the pot and boil it for 15 minutes or until it’s no longer pink on the inside.

While the chicken boils, heat a large skillet over medium high heat. Add the oil and let it heat. Tilt and turn the pan to coat the bottom of the pan with the oil. Add your sliced peppers and onions to the pan and saute for 5-7 minutes or until the edges of the peppers start to brown and the onions start to turn translucent.

bell peppers and onion in pan for chicken fajita casserole

When the chicken is done, drain the water and shred the chicken into bite size pieces into a large bowl.

Next, we’re going to mix it all together. Combine all of your ingredients except for the shredded cheese (shredded chicken, peppers and onions, ricotta cheese, cream cheese, taco seasoning, and brown rice) in the large bowl your chicken was in and stir it up really well. The taco seasoning should be evenly distributed and the heat from the chicken, peppers, and onions should help melt the cheeses so they’re easy to stir.

Pour the chicken fajita casserole mixture into a greased 9×13 baking dish and spread it out evenly.

Sprinkle the shredded cheese evenly over the top of the casserole.

Place the baking dish in the heated oven and bake for 30 minutes.

chicken fajita casserole and cheddar cheese

Substitution options for chicken fajita casserole with rice

If you’re not a fan of brown rice, try used cooked quinoa or another favorite grain.

Not into chicken? No problem. You could easily use tofu, steak, ground beef, or ground turkey.

If you want a richer dish, skip the ricotta and replace it with more cream cheese.

chicken fajita casserole serving

Baked chicken fajitas casserole tips

This best tip for this recipe is to cook your chicken ahead of time to cut the recipe time down. You can also buy your veggies pre sliced. Even mix the entire casserole up the day before if you need to and bake when ready.

chicken fajita casserole serving

Other low carb chicken recipes you might enjoy

If you enjoy this recipe, you should definitely try out these other blood sugar friendly recipes:

Who doesn't love an easy and delicious chicken fajita casserole recipe that's ready in no time?!
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Rate this recipe!

4.59 from 12 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: American, Mexican
Diet: Diabetic, Gluten Free
Keyword: casserole, chicken fajita casserole
Servings: 6
Carbohydrates: 24g

Ingredients

  • 1 lb chicken uncooked
  • 1 Tbsp oil I prefer avocado oil
  • 1 medium red bell pepper sliced
  • 1 medium green bell pepper sliced
  • ½ medium yellow onion sliced
  • 1 cup low fat ricotta cheese
  • 4 oz. low fat cream cheese
  • 1 ½ Tbsp no-salt taco seasoning or fajita seasoning
  • 2 cups cooked brown rice
  • 1 cup shredded cheddar cheese blend

Instructions

  • Preheat your oven to 350 degrees.
  • Bring a medium size pot of water to a boil on your stovetop. Add your chicken to the pot and boil for 15 minutes or until no longer pink on the inside.
  • While the chicken boils, heat a large skillet over medium high heat. Add the oil and coat the bottom of the pan. Add your sliced peppers and onions to the pan and saute for 5-7 minutes or until the edges of the peppers start to brown and the onions start to turn translucent.
  • When the chicken is done, drain the water and shred the chicken into bite size pieces into a large bowl.
  • Next, combine all of your ingredients except for the shredded cheese (shredded chicken, peppers and onions, ricotta cheese, cream cheese, taco seasoning, and brown rice) in the large bowl your chicken was in and stir it up really well. The taco seasoning should be evenly distributed and the heat from the chicken, peppers, and onions should help melt the cheeses so they're easy to stir.
  • Pour the casserole mixture into a greased 9×13 baking dish and spread it out evenly.
  • Sprinkle the shredded cheese evenly over the top of the casserole.
  • Place the baking dish in the heated oven and bake for 30 minutes.
  • Serve and enjoy!

Notes

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.

Nutrition

Calories: 415kcal | Carbohydrates: 24g | Protein: 39g | Fat: 18g | Saturated Fat: 9g | Sodium: 457mg | Fiber: 2g | Sugar: 4g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

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7 Responses

  1. Being a household of two, this would make a lot of servings for us. Do you think it could be split into two smaller pans and one could be frozen? Or better to just half the recipe? Thank you!

  2. 5 stars
    Made this over the weekend and it’s an absolute HIT! Super easy to make, few ingredients, but delicious all the same. Thank you so much for this! From, A Type 1 Diabetic (and her fajita casserole loving husband)

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