Chicken Fajita Casserole
Ingredients
1 lb boneless skinless chicken breast
2 cups bell peppers, thinly sliced {~2 medium peppers}
2 cups onions, thinly sliced {~1 large onion}
1/4 cup olive oil
3 tbsp fajita seasoning
1 tsp butter {for baking dish}
4 cloves garlic {finely minced}
1 tsp kosher salt
1 1/4 cups white rice
1 1/2 cups chicken broth {hot}
1 cup vegetable juice blend {low sodium}
2 cups shredded cheddar cheese {optional}
1/4 cup cilantro, chopped {optional}
Directions
Preheat oven to 350F.
Slice chicken breasts against the grain, into thin strips {~1/2 in thick}.
In a medium mixing bowl, combine sliced chicken, sliced peppers, sliced onions, olive oil, and fajita seasoning. Mix to combine.
Grease the bottom of a 9×13 glass baking dish or a 12-inch skillet.
Sprinkle minced garlic, kosher salt, and rice in the bottom of the baking dish.
Pour the hot chicken stock and the vegetable juice blend over the rice. Stir the mixture with a fork.
Spread the chicken, onion, and pepper mixture over the top of the rice. Separate any pieces of the chicken that have stuck together.
Cover the baking dish tightly with foil and bake at 350F for 25 minutes.
After 25 minutes, remove the foil. Use a spoon and push down the rice around the edges, until it is back under the liquid.
Bake uncovered for 20 minutes.
Top with shredded cheese and bake for an additional 5 minutes.
Top with cilantro and allow the casserole to sit, uncovered for 5 minutes before serving.
