Description
A quick and flavorful weeknight meal, this casserole combines juicy shredded chicken, sautéed bell peppers and onions, seasoned rice, and melted cheese—all baked to golden perfection in just 35 minutes.
Ingredients
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 tablespoon olive oil
1 cup cooked rice (white or brown)
1 tablespoon fajita seasoning (store-bought or homemade)
1 cup shredded cheese (Mexican blend, cheddar, or Monterey Jack)
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions. Sauté for 5–7 minutes until vegetables are softened and slightly caramelized.
In a large mixing bowl, combine sautéed vegetables, shredded chicken, cooked rice, and fajita seasoning. Mix well to combine.
Transfer the mixture into a greased 9×13-inch baking dish. Spread evenly.
Sprinkle shredded cheese evenly over the top.
Bake for 20 minutes, or until the cheese is melted and bubbly. For extra crispy cheese, broil for an additional 2–3 minutes, watching closely to prevent burning.
Let the casserole cool for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
