Whether you are looking for a main dish that is easy to prep in advance for a Mexican themed dinner party (like maybe Cinco de Mayo) or are just looking for weekly meal prep ideas, this Chicken and Cauliflower Rice Fajita Casserole is a fantastic choice. With flavor added into every step and a bit of creaminess, you might not guess how much veggie is actually packed into this dish. The first time I made this casserole, I needed something that met the keto and gluten free criteria as well as being safe for a guest who is allergic to wheat, buckwheat, coconut, tree nuts, peanuts, and soy. It was a winner and fan favorite for everyone!
What You Need to Make Chicken and Cauliflower Rice Fajita Casserole
Equipment
- Cutting Board – For slicing red onion, bell peppers, and chicken
- Chef’s Knife – For slicing red onion, bell peppers, and chicken
- Zip Top Bags – For storing prepped items and coating the chicken with seasoning
- Measuring Spoons
- Measuring Cups
- Large Saute Pan or Skillet – There are a good amount of ingredients, so you will definitely need a large pan for the listed quantities. I use one that is 12 inches in diameter and 3 inches deep.
- Silicone Rubber Scraper – Or other stirring utensil
- 9 x 13 inch Casserole Dish
- Rimmed Baking Sheet – For holding the chicken once it has been cooked and removed from the pan
- Heavy Duty Aluminum Foil – I line my rimmed baking sheet with aluminum foil to make cleanup faster and to allow me to quickly reuse my rimmed baking sheets for something else that I’m cooking for the same dinner.
- Cooking Spray
Ingredients
- Chicken Thighs or Breasts – Cut into bite size pieces
- Fajita Seasoning – You can either buy it from the store or make your own. If you want to make your own, you can find the recipe below in the Notes.
- Bell Peppers – Sliced. You can pick any color.
- Red Onion – Sliced.
- Avocado Oil or Olive Oil – This is just the cooking medium for the chicken, red onion, and bell peppers.
- Cream Cheese
- Diced Tomatoes – Do not drain.
- Cauliflower Rice – Can be frozen or fresh. I almost always use frozen.
- Cheddar Cheese – Shredded. You can either buy a block and shred it yourself or buy it pre-shredded. Just be aware that the pre-shredded cheese from the store usually has an anti-caking agent that adds about 1 gram of carbs to every ¼ cup of shredded cheese. I used the pre-shredded version from the store.
- Guacamole – Optional for serving. I usually just offer it on the side for guests to add their own.
- Sour Cream – Optional for serving, also offered on the side.
- Pico de Gallo – Optional for serving, also offered on the side.
- Queso Fresco – Optional for serving, also offered on the side.
Getting Started with Making Chicken and Cauliflower Rice Fajita Casserole
This Chicken and Cauliflower Rice Fajita Casserole is a great choice for a dinner party (or weekly meal prep) because it lends itself to advanced prep with individual components that can be spaced out and then brought together in the end as best suits your time budget. Read on and I’ll point out the various “pause points”.
Veggie & Seasoning Prep
Start with your veggie prep by slicing 1 large red onion and 2 bell peppers. Any color will do. Set these aside. If you are prepping this dish in advance, you can combine the sliced onion and peppers in a zip top bag and store it in the fridge until you are ready for them.
If you are making your fajita seasoning from scratch (we’ll get to that in a minute), go ahead and do that next. You can also take the faster route and just buy premade fajita seasoning at the store. If making your own, in a small bowl, combine 1/2 tablespoons chipotle powder, 3 tablespoons cumin, 1.5 tablespoons garlic powder, 1 tablespoon onion powder, 1.5 tablespoons paprika, ½ tablespoon pepper, and 1 tablespoon salt. This makes 9 tablespoons. You only need 6 for this recipe. However, I usually have other dishes that I’m making at the same time in which I want to use the same flavors / seasoning. (See the Notes at the end of the recipe for the 6 tablespoon version. However, really, the proportions are the relevant part. You can scale up or down as you see fit.)
Chicken Prep
Then move on to your chicken. You can use either boneless, skinless thighs or breasts, depending on your preference or what you happen to have on hand. Slice the chicken into bite size pieces. (I like the look of slightly longer fajita strips, but it’s not quite as practical for a casserole.) Place them in a zip top bag, add in 3 tablespoons of the fajita seasoning, seal the bag, and shake to coat the chicken pieces. If you are prepping this in advance, you can pause here and store the coated chicken in the fridge.
Once you’re ready to get the casserole put together, heat about 1.5 tablespoons of avocado oil over medium high heat. Working in batches to avoid overcrowding, add the chicken to the heated pan and cook it through. You will likely need to add some oil between batches or as you go. Cooking the chicken usually takes about 2-3 minutes on each side. However, this is an active cook process, so you will be keeping an eye on it. Once done, set the chicken aside. When I’m working with a larger quantity (like for a dinner party), a plate usually isn’t big enough. I cover a rimmed baking sheet in heavy duty aluminum foil, set it next to the stovetop, and place the cooked chicken on it as I remove it from the sauté pan.
Putting it All Together
In the same pan, add some additional oil if needed and sauté the slices of red onion and bell pepper until they just begin to soften. About 6 – 8 minutes. Add the well drained tomatoes, and 1 tablespoon of the fajita seasoning.
Add in the cauliflower rice and 2 more tablespoons of the fajita seasoning. If the cauliflower rice is frozen, cover and continue cooking it until it is loose enough that you can completely mix the cauliflower rice with the other ingredients. About 20 minutes. Remove the lid and add in the cream cheese. Continue stirring until the cream cheese is melted and incorporated into the other ingredients. Then add 1 cup of the shredded cheddar cheese. Stir to incorporate.
Fold in the cooked chicken until it is completely coated.
Baking & Serving
Pour the entire mixture into a greased 9 x 13 inch casserole dish. Top with the remaining 1 cup of shredded cheddar. This is another point at which you can stop your prep process and save the final step for whenever you are ready to cook and serve it. If you are pausing here, let it cool in the casserole dish and then cover it and place it in the refrigerator. Take it out 30 minutes before you plan to put it in the oven and remove the lid.
If you are not pausing and just going straight into the oven, bake the Chicken Fajita Casserole at 350 degrees F for 30 minutes. On the other hand, if you did refrigerate it, plan to bake it for 45 – 50 minutes (until heated through and the cheese on top is melted). For crispier cheese, you can place it under the broiler for 2-3 minutes at the end.
Serve this dish warm and perhaps provide some guacamole, sour cream, Pico de Gallo, or queso fresco for topping.
Chicken and Cauliflower Rice Fajita Casserole
Ingredients
- 2 Bell Peppers Any color. Sliced.
- 1 Red Onion Sliced
- 3 pounds Chicken Thighs or breasts cut into bite size pieces
- 6 tablespoons Fajita Seasoning Divided: 3 tablespoons with the chicken, 1 tablespoon with the onions, peppers, and tomatoes, 2 tablespoons with the cauliflower rice. See Notes for making your own fajita seasoning mix at home.
- 3 – 4 tablespoons Avocado Oil or Olive Oil
- 14 ounces Diced Tomatoes 1 (14 ounce can. Do not drain.)
- 2 bags Cauliflower Rice 2 (12 ounce) bags
- 8 ounces Cream Cheese 1 (8 ounce package)
- 2 cups Cheddar Cheese Shredded. Divided: ½ in the mixture, ½ on top
- Guacamole Optional for serving
- Sour Cream Optional for serving
- Pico de Gallo Optional for serving
- Queso Fresco Optional for serving
Instructions
- Slice bell peppers and red onions into strips. Set aside.2 Bell Peppers, 1 Red Onion
- Cut chicken into bite size pieces. Place in a zip top bag. Sprinkle in 3 tablespoons of the Fajita Seasoning mix and shake to coat.3 pounds Chicken, 6 tablespoons Fajita Seasoning
- Heat oil in a large sauté pan or skillet over medium high heat. Cook chicken in batches to avoid crowding. About 2 – 3 minutes per side. Set aside.3 – 4 tablespoons Avocado Oil or Olive Oil, 3 pounds Chicken
- In the same pan, sauté the pepper and onion strips until just beginning to soften. About 8 minutes. Add tomatoes with their juice and 1 tablespoon of the seasoning mix.2 Bell Peppers, 1 Red Onion, 14 ounces Diced Tomatoes, 6 tablespoons Fajita Seasoning
- Add in the cauliflower rice and 2 tablespoons of the Fajita Seasoning mix and cook, stirring until fully incorporated. If the cauliflower rice is frozen, cover and cook for about 20 minutes, stirring occasionally to enable it to mix.2 bags Cauliflower Rice
- Stir in the cream cheese until it is melted and incorporated into all of the other ingredients. Then stir in 1 cup of the shredded cheddar cheese until it is also melted and integrated into the mixture.8 ounces Cream Cheese, 2 cups Cheddar Cheese
- Add the chicken back into the pan. Stir to evenly distribute.3 pounds Chicken
- Pour the whole thing into a well greased 9×13 inch casserole dish. Top with the remaining 1 cup of shredded cheddar. Bake at 350 degrees F for 30 minutes or until heated through and the cheese is melted. If you want crispy cheese on top, place it under the broiler for 2 – 3 minutes. NOTE: If you had the casserole prepped in advance and refrigerated, it will take a little longer to bake. Plan for 45 – 50 minutes to make sure it is fully heated.
- Serve warm and maybe offer some optional toppings of sour cream, Pico di Gallo, guacamole, queso fresco, or more cheddar. Enjoy!Guacamole, Sour Cream, Pico de Gallo, Queso Fresco
Equipment
- Zip Top Bags
- Measuring Spoons
- Measuring Cups
- Heavy Duty Aluminum Foil
- Cooking Spray
Notes
- Fajita Seasoning Mix
- You can make your own using the following ingredients. This recipe makes 9 tablespoons which is more than you need for this specific recipe. However, when I make this dish, I usually have some other side or appetizer that will use up the extra fajita seasoning.
- 0.5 tablespoons Chipotle Powder
- 3 tablespoons Cumin
- 1.5 tablespoons Garlic Powder
- 1 tablespoon Onion Powder
- 1.5 tablespoons Paprika
- 0.5 tablespoon Ground Black Pepper
- 1 tablespoon Kosher Salt
- If you do not want any left over, then reduce everything by ⅓, which would be as follows:
- 1 teaspoon Chipotle Powder
- 2 tablespoons Cumin
- 1 tablespoon Garlic Powder
- 2 teaspoons Onion Powder
- 1 tablespoon Paprika
- 1 teaspoon Ground Black Pepper
- 2 teaspoons Kosher Salt
- You can make your own using the following ingredients. This recipe makes 9 tablespoons which is more than you need for this specific recipe. However, when I make this dish, I usually have some other side or appetizer that will use up the extra fajita seasoning.
- Staging the Work
- You can prep this casserole a day in advance, put it in the 9 x 13” dish, cover it and store it in the fridge until you are ready to bake. In this case, either take it out of the fridge at least 30 minutes before putting it in the oven to let it warm up OR place the cold dish in the cold oven before you preheat it. However, in that case don’t start your cooking timer until the oven reaches 350 degrees F.
- Remember, everything is already cooked, you’re just heating it up and letting everything melt together.
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