Cook instant rice as per package directions and set aside.
Cook Chicken Thighs
Heat a skillet with some olive oil. Add boneless skinless chicken thighs. Season with salt and pepper.
Cook on medium-high heat for 5-minutes. Use tongs to flip the chicken.
Add chicken broth and cover cook for 7-10 minutes or until the internal temperature of chicken is 165 degrees F. You can measure this with an instant read thermometer.
Remove the chicken from pan and shred chicken. You can use two forks to shred chicken. Or use the paddle attachment on the stand mixer. Increase the speed to 2. Your chicken will be shredded in less than 15 seconds.
Cook Onions and Bell peppers
By the time your chicken is cooking, heat a pan with some olive oil. Add diced onions, and sauté until lightly golden brown. Add in garlic and sauté for not more than 30-seconds or until fragrant.
Now add in thinly sliced bell peppers. Sauté until they soften.
Remove from skillet and keep it aside.
Make Fajita Casserole
Preheat oven to 350 degrees F or 180°C
Grease a 9x9 inch baking dish with avocado oil or olive oil.
Spread cooked instant rice on the bottom. Top it with cooked shredded chicken thighs and a can of diced tomatoes.
Add sauteéd onions, garlic, and bell peppers.
Stir in fajita seasoning, salt and pepper. Fajita seasoning already contains salt. So check the taste before adding extra salt and pepper.
Stir in in cream of chicken soup.
Top with shredded Mexican cheese blend and shredded queso.
Bake in a preheated oven for 15-20 minutes or until the cheese is bubbly on top.
[OPTIONAL] - Garnish with chopped cilantro, sour cream, avocados, and crushed doritos.
Chicken Fajita Casserole Recipe (With Rice)
Amount Per Serving
Calories 366Calories from Fat 189
% Daily Value*
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Vitamin A 1833IU37%
Vitamin C 53mg64%
* Percent Daily Values are based on a 2000 calorie diet.
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