Description
Cheesy Chicken Fajita Rice Casserole with tender chicken, fajita veggies, and creamy cheese sauce. Perfect for weeknight dinner!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
- 1 large bell pepper (any color, or a mix), sliced
- 1 large onion, sliced
- 1 tbsp olive oil
- 1 packet (1 oz) fajita seasoning
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- Salt and pepper to taste
- 1 cup long-grain rice, uncooked
- 2 cups chicken broth
- 1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained
- 1/2 cup frozen corn
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese (or a Mexican cheese blend)
- 1/4 tsp salt
- 1/4 tsp black pepper
- Sour cream
- Guacamole
- Salsa
- Chopped green onions
- Jalapeños (sliced)
Instructions
- Preparing the Chicken Fajita Filling: Heat the olive oil in a large skillet over medium-high heat. Add the sliced bell pepper and onion to the skillet. Cook, stirring occasionally, until they are softened and slightly caramelized, about 5-7 minutes.
- Add the bite-sized chicken pieces to the skillet with the peppers and onions. Sprinkle the fajita seasoning, garlic powder, and cumin over the chicken and vegetables. Season with salt and pepper to taste.
- Cook, stirring frequently, until the chicken is cooked through and no longer pink inside, about 6-8 minutes. Make sure the internal temperature reaches 165°F (74°C) for food safety. Remove the chicken fajita mixture from the skillet and set aside.
- Cooking the Rice: In a medium saucepan, combine the uncooked rice and chicken broth. Add the can of diced tomatoes and green chilies (Rotel), undrained, to the saucepan.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Stir in the frozen corn, chopped cilantro, and lime juice. Fluff the rice with a fork.
- Making the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue whisking until the sauce thickens and comes to a simmer, about 5-7 minutes.
- Reduce the heat to low and gradually add the shredded cheddar cheese (or Mexican cheese blend), stirring constantly until the cheese is melted and the sauce is smooth. Season with salt and pepper. Taste and adjust seasonings as needed.
- Assembling the Casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Spread the cooked rice evenly in the bottom of the prepared baking dish. Top the rice with the cooked chicken fajita mixture, spreading it evenly over the rice.
- Pour the cheese sauce over the chicken fajita mixture, ensuring it covers everything.
- Baking the Casserole: Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the cheese sauce is bubbly and lightly golden brown.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
- Serving and Enjoying: Cut the casserole into squares and serve hot. Garnish with your favorite toppings, such as sour cream, guacamole, salsa, chopped green onions, and sliced jalapeños.
Notes
- Don’t rush searing the veggies; getting a good sear adds tons of flavor!
- Resist the urge to lift the lid while the rice is simmering! You want the steam to do its work.
- A pinch of cayenne pepper can add a nice kick to the cheese sauce!
- Letting the casserole cool slightly after baking allows the cheese sauce to set.
- Prep Time: 20 minutes
- Cook Time: 60 minutes