DUMP AND BAKE CHICKEN FAJITA CASSEROLE (EASY ONE-DISH DINNER)
Dump and Bake Chicken Fajita Casserole is the ultimate no-fuss weeknight dinner. Just dump chicken, peppers, onions, rice, and seasonings into a baking dish, add broth, and bake! Minimal prep, zero stove-top mess, and maximum flavor.
Equipment
- 9x13-inch baking dish
- Aluminum foil
- Measuring Cups and Spoons
Ingredients
For the Casserole:
- 1 ½ lbs boneless skinless chicken breast cut into 1-inch cubes or strips
- 3 bell peppers any color, sliced (about 3 cups)
- 1 large onion sliced
- 1 ½ cups long grain white rice uncooked
- 1 can diced tomatoes with green chiles 10 oz (Rotel), undrained
- 2 cups chicken broth
- 1 packet fajita seasoning or 3 tablespoon homemade
- 3 cloves garlic minced
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
- Salt and black pepper to taste
- 2 tablespoons fresh cilantro chopped, for garnish
- 1 lime cut into wedges, for serving
Instructions
Preheat Oven:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Dump & Mix Base:
- In the prepared baking dish, combine uncooked rice, chicken broth, diced tomatoes with green chiles (undrained), fajita seasoning, and minced garlic. Stir well to combine.
Add Chicken & Veggies:
- Arrange the raw chicken pieces and sliced bell peppers and onions evenly over the rice mixture. Season with salt and pepper.
Cover:
- Cover the baking dish tightly with aluminum foil.
Bake Covered:
- Bake for 40-45 minutes, until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through (internal temperature reaches 165°F).
Add Cheese:
- Remove foil and sprinkle shredded cheese evenly over the top.
Bake Uncovered:
- Return to oven (uncovered) and bake for 5-10 more minutes, until cheese is melted and bubbly.
Rest & Serve:
- Let rest for 5-10 minutes before serving. Garnish with fresh cilantro and serve with lime wedges.
Notes
- Make Ahead: Assemble the entire casserole (without cheese) up to 24 hours in advance. Cover and refrigerate. Add 10-15 minutes to baking time. Add cheese at the end as directed.
- Variations: Use boneless chicken thighs for extra juicy results. Add a can of black beans or corn. Use brown rice (increase broth to 2½ cups and bake covered for 55-60 minutes). Make it spicy with extra jalapeños or cayenne.
- Serving Suggestions: Serve with sour cream, guacamole, salsa, or hot sauce. Top with sliced avocado, pickled onions, or fresh jalapeños. Great with tortilla chips on the side.
- Allergy-Friendly: Use gluten-free fajita seasoning and verify chicken broth is gluten-free. Use dairy-free cheese for dairy-free version.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven (covered) at 350°F for 10-15 minutes. Freeze for up to 3 months.