Chicken Fajita Bake (Dump and Bake Casserole)
This Chicken Fajita Bake (Dump and Bake Casserole) is a weeknight-friendly, one pan, minimal prep dinner packed with Tex-Mex flavor and cheesy goodness. It’s an easy chicken fajita casserole made with chicken breast strips, black beans, corn, rice, and bell peppers all baked together under a melted pepper jack cheese topping.
Servings: 6
Calories: 225kcal
Equipment
- 9x13 inch baking dish
- Mixing Bowl
- Foil
- Sharp knife & cutting board
Ingredients
- 2 large chicken breasts cut into one inch strips
- 2 large bell peppers red, yellow, or orange, sliced
- 1 small yellow onion sliced
- 1 cup uncooked long grain white rice
- 2 cups chicken broth
- 1 15 ounce can black beans drained and rinsed
- 1 cup corn frozen
- 1 chipotle pepper in adobo finely chopped
- 1 to 2 teaspoons adobo sauce for desired spice level
- 2 tablespoons fajita seasoning or a one 1 ounce packet, plus more to taste
- 2 tablespoons olive oil
- 2 cups pepper jack cheese, shredded
- salt and black pepper to taste
- Optional Garnishes and Finishing Touch: dried oregano, chopped cilantro, lime wedges, sour cream, avocado
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13 or 3–4 quart baking dish.
- In the baking dish, stir together the uncooked rice, chicken broth, black beans, and corn. Spread into an even layer.
- In a large bowl, combine chicken strips, sliced bell peppers, onion, olive oil, fajita seasoning, chipotle pepper, adobo sauce, salt, and pepper. Toss to coat evenly.
- Layer the seasoned chicken and vegetables over the rice mixture. Do not stir. Top evenly with shredded pepper jack cheese.
- Cover tightly with foil and bake for 40–45 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Let rest uncovered for 5–10 minutes before serving. Sprinkle with a light pinch of dried oregano and garnish with cilantro, lime, sour cream, or avocado if desired.
Video
Notes
Cooking Notes:
Do not stir the chicken into the rice mixture before baking. Layering keeps the rice cooking evenly underneath. Make sure the foil is tightly sealed so steam stays trapped and cooks the rice fully. Let it rest before serving so the liquid finishes absorbing and the casserole sets.
Tips for Best Results:
- Keep the foil sealed tightly during baking so steam cooks the rice properly.
- Slice chicken into even strips so everything cooks at the same rate.
- Layer the chicken on top instead of mixing it in so the rice doesn’t turn mushy.
- Let the casserole rest 5–10 minutes so the texture firms up before serving.
Nutrition
Calories: 225kcal | Carbohydrates: 20g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 525mg | Potassium: 479mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1781IU | Vitamin C: 72mg | Calcium: 43mg | Iron: 2mg
