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Chicken Fajitas Casserole

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Makes: 6 servings adjust



  • 3 Chicken Breasts, boneless, skinless
  • 1 Yellow Onion, sliced
  • 1 Red Bell Pepper, sliced
  • 1 Jalapeno Pepper, sliced thinely
  • 1 Green Bell Pepper, sliced
  • 1 packet Taco Seasoning, low sodium
  • 2 tablespoons Olive Oil
  • Ground Chili Powder, to taste
  • Salt, to taste

Step 1

Toss chicken breasts and vegetables in olive oil and 1/2 seasoning packet, chili powder and salt. Heat grill pan until very hot and grill chicken until well browned but still raw. Blister vegetables on hot pan. Set aside.


  • 2 bags Brown Rice, (boil-in-bag)

Step 2

Cook 8-10 minutes in boiling salted water. Drain.


  • 1 can Rotel Tomatoes, drained
  • 1 can Chili Beans, rinsed

Step 3

In a greased 8x10 baking dish, mix tomatoes, beans, cooked rice and remaining taco seasoning.

Step 4

Top rice and beans with a layer of the grilled vegetables.


  • 1 cup Salsa, any variety
  • 1 bag Shredded Mexican Blend Cheese

Step 5

Cut chicken breasts in half and arrange 6 portions evenly over vegetables. Top each chicken breast with salsa and then sprinkle cheese over entire dish.

Step 6

Bake at 350 degrees 20-25 minutes until chicken is cooked through and cheese is melted. Garnish with sour cream and/or chopped cilantro and serve.
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