Try this Easy Bold Fajita Chicken Casserole for a delicious meal that will satisfy your cravings Perfect for busy weeknights 151 chars
Ingredients
Scale
1 ½ pounds boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1 large onion, thinly sliced
1 bell pepper (any color), sliced
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
1 can (15 oz) black beans, drained and rinsed (or use pinto beans)
1 can (14.5 oz) diced tomatoes (preferably with green chilies)
1 cup corn (fresh, frozen, or canned)
2 cups cooked rice (brown or white for a healthier option)
3 cups shredded cheese (Cheddar, Monterey Jack, or a mix)
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C). Dice the chicken breasts into bite-sized pieces. Slice the onion and bell pepper thinly.
In a large skillet, heat olive oil over medium heat. Add diced chicken and sauté for 5-7 minutes until browned. Then, add onion and bell pepper, cooking for an additional 3-5 minutes. Stir in chili powder, cumin, smoked paprika, and season with salt and pepper.
Remove from heat and combine the sautéed chicken and vegetables with cooked rice, black beans, diced tomatoes, and corn in a large mixing bowl.
Transfer the mixture into a greased 9×13-inch casserole dish, top with shredded cheese, and bake in the preheated oven for 25-30 minutes or until cheese is bubbly and golden brown.
