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!
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.
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!
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.
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.
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.
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.
Other low carb chicken recipes you might enjoy
If you enjoy this recipe, you should definitely try out these other blood sugar friendly recipes:
- Low Carb Burrito Bowl with Guacamole
- Simple Breaded Chicken
- 30 minute Chicken Noodle Veggie Soup
- Crunchy Pistachio Chicken Salad
Healthy Baked Chicken Fajita Casserole
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!
15 Responses
Do you think you could substitute the rice for cauliflower rice?
Hi there! Yes, you definitely could… Just make sure it’s not frozen, and if it is, I’d add 10-15 minutes to the baking time.
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!
You can definitely freeze the other half! Either way would work: baking and then freezing, or getting it all assembled and freezing it unbaked.
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)
Do you have any Low FODMAP recipes that you could share?
Hi there! Some may be low FODMAP but our focus is on diabetes.
I love this recipe! I was recently diagnosed with type two diabetes. After weeks of salads, I was craving something gooey and yummy. This was perfect! I added one cup of cauliflower and used only one cup of rice. I love your web site and found you on Instagram. Thank you for useful information and interesting recipes.
I made this last night and it turned out great. I love how you make a casserole like this and help someone like me turn it into something healthy. You truly are a food artist and so good at what you do!
Excited to make this tonight! I may have missed it, but for the nutrition facts you list, what’s the serving size? And about how many servings does the recipe make? I plan to make other recipes on your website, and would like to be able to calculate our carbs, calories, etc. at each meal. Thank you!
Hello! The number of servings are listed at the top of the recipe card ?
A 10/10 is our family review. Thank you for a delicious way to have fajitas.
This is a family favorite and a regular in the rotation. Some of us put it in a tortilla with sriracha on top. Thank you Mary Ellen!
Hi Mary Ellen!
Since I found out that I was diabetic I’ve noted that many diabetic or low-carb recipes called for cream cheese. I’ve always bypassed the recipe. However this recipe really appeals to me!! Can I tweak the recipe to exclude cream cheese and swap it out for low-fat sour cream instead?
Thank you!!
You could! Or just use additional ricotta cheese