Chicken Fajita Casserole

Chicken Fajita Casserole

David Venable

Prep Time: 20 minutes

Serves: 8–10

Ingredients

  • 1 (8.8-oz) pouch of whole grain ready-rice
  • 1/2 cup water
  • 1 (34-oz) rotisserie chicken, shredded by hand into bite-size pieces
  • 2 Tbsp oil, divided
  • 1 (1.1-oz) packet fajita seasoning mix, divided
  • 1 red, 1 green, and 1 orange pepper, sliced into strips
  • 1 medium onion, sliced
  • 1 Tbsp cilantro, chopped
  • 1 (8-oz) block of cream cheese
  • 1 cup sour cream
  • 1 (14.5-oz) can diced fire-roasted tomatoes, with their juice
  • 1 (8-oz) block pepper jack cheese, shredded
  • 2 Tbsp scallions, sliced

Preparation

Preheat oven to 375°F.

Coat the bottom and sides of a 13” x 9” baking dish with cooking spray.

Place uncooked rice and water in the baking dish.

Toss the shredded rotisserie chicken in a bowl with 1 Tbsp oil and half of the packet of fajita seasoning mix.

In a medium sauté pan, heat the remaining 1 Tbsp oil. Add the sliced peppers and onion and the other half of the fajita seasoning mix. Cook for about 5 to 8 minutes until the veggies are softened and caramelized. Stir in the chopped cilantro.

In a large bowl, gently stir in the chicken, veggies, cream cheese and sour cream. Spread over the rice in the casserole dish. Then top with the diced tomatoes and their juice.

Cover with aluminum foil and bake for 20 minutes.

While the casserole is heating, combine the crema ingredients in a small bowl.

Remove the foil and evenly spread the shredded cheese over top. Return to the oven, uncovered, for about 5 minutes so that the cheese can melt and brown a bit.

Remove from the oven. Allow to cool slightly, then garnish with scallions.

Cook's Notes

For a no-carb alternative, substitute the whole grain rice for cauliflower rice.

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