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Chicken Fajita Casserole
This wonderful easy fantastic Chicken Fajita Casserole combines delectable chicken breasts seasoned perfectly with fajita spices, red and orange bell pepper, rice and tomatoes.
Rezept
Vorbereitung ca. 10 MinutenKochzeit ca. 30 Minuten
Zutaten:
- 1¼ lbs boneless skinless chicken breast cut into bite-sized pieces
- 2 tablespoons olive oil
- 1½ teaspoon garlic powder
- 1½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 1 red pepper chopped
- 1 orange pepper chopped
- 2 cups instant rice (such as minute rice)
- 1½ cups low-sodium chicken broth
- 1 (10-ounce) can cream of chicken soup
- 1 (15-ounce) can can fire-roasted tomatoes
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ cups shredded cheddar cheese
- salsa (optional)
- sour cream (optional)
Arbeitsschritte:
- Preheat oven to 350 degrees.
- Whisk the olive oil, garlic powder, chili powder, ground cumin, smoked paprika, lime juice, and honey in a large bowl. Add the chicken pieces and marinate covered in the refrigerator for 30-60 minutes.
- Heat 1½ tablespoons of vegetable oil in a large ovenproof skillet over medium-high heat, then cook chicken until browned on both sides, approximately 5-6 minutes. Work in small batches and plate the chicken.
- Add more oil if needed. Cook the bell peppers and onions until lightly browned on the edges. Add the rice and continue cooking for 2-3 minutes our until lightly browned.
- Stir in the chicken broth, chicken soup, fire-roasted tomatoes, salt, and cooked chicken.
- Cover and bake for 30 minutes or until the rice is tender.
- Sprinkle with plenty of shredded cheddar cheese and bake until the cheese melts and the casserole is hot.
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