Casseroles are hit or miss for me, but this Chicken Fajita Casserole is just right! It’s full of flavor, has a minor spicy kick, and includes loads of delicious veggies for hidden nutrition. It’s perfect for a busy week because it can easily be made ahead of time and saved in the fridge or frozen for leftovers.
Growing up in the Midwest, our family gatherings always included at least one casserole, if not more. I would usually indulge (because who can resist the cheesy, melty goodness of a good broccoli rice casserole, am I right?) but would end up feeling pretty crummy within a few hours.
Now that I’m more aware of what actually goes into the food that I’m eating, I avoid most sketchy condiments like traditional mayo or miracle whip, because it’s full of crappy oils and leaves you feeling like garbage. The good news is that in the last couple of years, awesome brands like Sir Kensington’s have popped up which offer delicious, healthy products you can trust. Because if you’re eating healthy, you should not have to sacrifice flavor!
Using Sir Kensington’s avocado oil mayo, this dairy free Chicken Fajita Casserole has a creamy texture that might even trick your tastebuds into thinking there is cheese in it. Instead, there’s just tons of flavor and delicious, healthy fats that will keep you full and delightfully satiated.
I first tried Sir Kensington’s products at the Balanced Bites podcast event in Portland earlier this year. The goodie bag everyone received had adorable mini bottles of their signature ketchup and mustard, both of which were quickly devoured within a few weeks of bringing them home. Since then I’ve tried the avocado oil mayo, the special sauce, and a couple of the flavored mayos as well. The special sauce and chipotle mayo are tied as my current favorites!
In the meantime if you’re following Whole Health Hacks on Instagram, you can enter for a chance to win all four flavored mayos delivered to your doorstep! Don’t miss out on this awesome giveaway!
- 1-lb cooked shredded chicken (you can use rotisserie chicken or cook it in the slow cooker on low for 3-4 hours)
- 1 tbsp avocado oil
- 1/2 cup salsa verde
- 1/2 small white onion, chopped
- 1 yellow bell pepper, chopped and de-seeded
- 1 cup mushrooms, chopped
- 1/2 cup avocado oil mayo
- 3 eggs
- 4 cups cauliflower rice or white rice
- 1 tbsp ground cumin
- 1/2 tsp garlic powder
- 2 limes, juiced
- Optional toppings: fresh cilantro, limes, avocado slices
- Preheat oven to 350F.
- In a large saucepan, heat 1 tbsp avocado oil over medium heat.
- Add the onions, mushrooms, and bell pepper to the pan and saute for 5 minutes, until onions are translucent.
- Add the riced cauliflower and spices to the pan. Carefully stir everything together until the spices are mixed in. Cover with a lead and steam for 5-10 minutes over medium heat, until cauliflower is tender.
- While the cauliflower is cooking, prepare the sauce. In a medium bowl, whisk together the mayo, lime juice, and salsa verde. Set aside.
- Once the cauliflower is finished cooking, turn off the heat. Mix in the cooked shredded chicken and salsa verde sauce. Stir everything together until all of the veggies are coated in the sauce.
- In a small bowl, whisk the three eggs. Add the whisked eggs to the pan and mix until everything is coated.
- Add everything to a large oven safe casserole dish. Bake at 350F for one hour, until the top starts to brown.
- Serve warm with optional toppings (cilantro, limes, and avocado).
- Store in the fridge for up to one week.
Thanks to Sir Kensington’s for providing the mayonnaise used in this recipe!
More creamy casseroles!