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!
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
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).
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!
Save this recipe for later, pin it here!
📖 Recipe
Creamy Chicken Fajita Casserole
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
Nutrition
Leave a Reply