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    Home » Whole30 Dinners

    Published: Oct 7, 2020 · Modified: Oct 11, 2021 by Emilee Mason · Leave a Comment

    Creamy Chicken Fajita Casserole {Whole30, Paleo}

    Jump to Recipe Print Recipe

    This Whole30 Creamy Chicken Fajita Casserole makes an easy and delicious one pan meal.  It's packed with veggies, juicy chicken and a "cheesy" sauce.  This casserole is perfect for a healthy, quick weeknight dinner!

     

    A bowl of chicken fajita casserole

    Whole30 Creamy Chicken Fajita Casserole Ingredients

    • Boneless Skinless Chicken Breast
    • Red Bell Pepper
    • Yellow Bell Pepper
    • White Onion
    • Cauliflower Rice
    • Chicken Bone Broth
    • Canned Coconut Milk
    • Nutritional Yeast
    • Garlic
    • Tapioca Flour
    • Chili Powder
    • Cumin
    • Paprika
    • Onion Powder
    • Salt & Pepper
    • Zucchini, Optional

    A close up view of Whole30 Chicken Fajita Casserole

    How to Make Chicken Fajita Casserole

    In a large bowl combine the chopped chicken, bell peppers, onion, cauliflower rice and cooked zucchini if using.

    In a medium sized sauce pan combine 1 cup bone broth, coconut milk, nutritional yeast, garlic, and all spices and bring to a simmer over medium heat.

    Combine remaining ½c bone broth and tapioca flour in a small bowl to make a slurry.

    Add to the simmering sauce and whisk until sauce begins to thicken to a gravy like consistency.

    Allow sauce to cool slightly before pouring over the chicken, pepper, onion, and rice mixture.

    Mix well ensuring everything is coated.

    Pour into a 9x13” greased casserole pan.

    Bake 30-35 minutes at 400 until casserole is set, browned on the sides, and has a slightly crusted top.

    Enjoy!

    Why is my casserole watery?

    Casseroles become watery when the ingredients (namely vegetables) exude too much moisture while baking.

    The best way to prevent this is to pre-cook high water content vegetables (like squash) prior to adding to the casserole. This allows much of the water to cook out initially rather than in your casserole!

    I love adding zucchini to this recipe because it adds another delicious textural element, plus it allows me to get even more veggies into my kids… win, win!

    If adding zucchini simply cook it prior to adding it to the casserole by adding the chopped squash and a small amount of water (just enough to keep the squash from sticking and burning) to a pan and cook over medium heat until squash is soft (5-7 minutes).

    An overview shot of chicken fajita casserol on a grey background

    How to Cook Chicken for Fajita Chicken Casserole

    One of my favorite (and easiest) ways to cook the chicken for this meal, is also a method I use often for meal prep.

    Pat boneless skinless chicken breast dry and place on a parchment paper lined baking sheet.

    Rub with a small amount of avocado oil and season with salt, pepper, and garlic powder.

    Bake at 400 for 20-25 minutes, flipping midway through, until chicken reaches an internal temp of 160.

    *Using a meat thermometer is a game changer in ensuring your meat is always perfectly done and not slightly raw or dry.

    This method makes juicy and delicious chicken not only for this recipe but to meal prep for your week as well!

    A bowl of chicken fajita casserole

     

    Save this recipe for later, pin it here!

    Whole30 Creamy Chicken Fajita Casserole

     

    📖 Recipe

    Whole30 Chicken Fajita Casserole

    Creamy Chicken Fajita Casserole

    Emilee Mason
    This Whole30 Creamy Chicken Fajita Casserole makes an easy and delicious one pan meal.  It's packed with veggies, juicy chicken and a "cheesy" sauce.  This casserole is perfect for a healthy, quick weeknight dinner!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 23 hours hrs 43 minutes mins
    Cook Time 23 hours hrs 43 minutes mins
    Course Casserole, Dinner
    Cuisine Mexican
    Servings 6
    Calories 233 kcal

    Ingredients
      

    • 1.5 lb Boneless Skinless Chicken Breast cooked and chopped
    • 1 Large Red Bell Pepper cut into strips
    • 1 Large Yellow Bell Pepper cut into strips
    • 1 Medium White Onion sliced
    • 12 oz Cauliflower Rice
    • 1 ½ C Chicken Bone Broth divided
    • ½ C Canned Coconut Milk
    • ¼ C Nutritional Yeast
    • 2 Garlic Cloves minced
    • 2 Tbsp Tapioca Flour
    • 2 tsp Chili Powder
    • 1 tsp Cumin
    • 1 tsp Paprika
    • 1 tsp Onion Powder
    • 1 tsp Salt
    • ½ tsp Pepper
    • 1 medium zucchini Optional *See Notes

    Instructions
     

    • In a large bowl combine the chopped chicken, bell peppers, onion, cauliflower rice and cooked zucchini if using.
    • In a medium sized sauce pan combine 1 cup bone broth, coconut milk, nutritional yeast, garlic, and all spices and bring to a simmer over medium heat.
    • In a small bowl combine remaining ½c bone broth and tapioca flour to make a slurry.
    • Add to the simmering sauce and whisk until sauce begins to thicken to a gravy like consistency.
    • Allow sauce to cool slightly before pouring over the chicken, pepper, onion, and rice mixture.
    • Mix well ensuring everything is coated.
    • Pour into a 9x13” greased casserole pan.
    • Bake 30-35 minutes at 400 until casserole is set, browned on the sides, and has a slightly crusted top.
    • Enjoy!

    Notes

    *If adding zucchini simply cook it prior to adding it to the casserole by adding the chopped squash and a small amount of water (just enough to keep the squash from sticking and burning) to a pan and cook over medium heat until squash is soft (5-7 minutes).

    Nutrition

    Calories: 233kcalCarbohydrates: 13gProtein: 28gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 73mgSodium: 768mgPotassium: 867mgFiber: 3gSugar: 3gVitamin A: 925IUVitamin C: 98mgCalcium: 42mgIron: 2mg
    Did you try this recipe?Leave a comment below and let me know on instagram @theprimitivedish!

     

    More Whole30 Dinners You’ll Love

    Sheet Pan Teriyaki Salmon (Whole30, Paleo)

    Taco Pie {Paleo, Whole 30}

    Whole 30 Shepherd’s Pie

    Chicken Lettuce Wraps (Whole 30, Paleo)

    « Whole30 Meal Plan & Grocery List 10/5
    Whole30 Meal Plan & Grocery List 10/12 »

    About Emilee Mason

    Emilee Mason is a Whole30 certified coach, food photographer, and recipe developer. As a health foodie, grill enthusiast, and mom of two young boys she has a passion for creating healthy, delicious, and family friendly recipes that are simple and fun to make!

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    Hey all!

    My name is Emilee. I'm a fire wife, boy mom, and lover of grilling and smoking real foods and paleo desserts!

    I'm glad you're here and hope you'll follow along on this healthy living journey, one delicious meal {or cupcake} at a time!

    Find out more about my story here!

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