Chicken Fajita Casserole

Layers of chunky salsa, hearty beans, melty cheese, tortilla chips, chicken tenderloins, and plenty of other good stuff. Just 1 hour, including bake time.
  • Prep Time 10 minutes
  • Cook Time 50 minutes
  • Serves 6
  • Calories 345
  • Calories 345
  • Total Fat 12 g
  • Cholesterol 35 mg
  • Sodium 1163 mg
  • Total Carbohydrate 40 g
  • Protein 19 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 8 Fresh Trimmed Chicken Breast Tenderloins
  • 1 box Traditional Red Beans & Rice
  • 1 can black olives, 4-oz. sliced, drained
  • 1 can green chilies, 4-oz., drained and diced
  • 2 cups water, boiling
  • 1 can diced tomatoes, 15-oz.
  • 1 cup Monterey Jack cheese, 4-oz., shredded
  • 1 cup tortilla chips, crushed

Cooking Instructions

  1. Preheat oven to 350°F. Place red beans and rice (do not include seasoning packet) in 13 x 9-inch baking dish; top with olives and chilies. Place chicken in baking dish.
  2. Combine boiling water, tomatoes and contents of rice seasoning packet in medium bowl. Pour over chicken mixture. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done (internal temp 170°F).
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