Chicken Fajita Casserole: Whole30, Low Carb, Paleo, Gluten-Free

The Chicken Fajita Casserole is a low carb, gluten free and paleo friendly meal that is easy to make and sure to be a hit! It’s packed with all of the chicken fajita flavors you love and full of fresh and healthy ingredients like shredded chicken, bell peppers, cauliflower rice, and onions – all wrapped up in a casserole dish! It’s perfect for both a weeknight dinner and for meal prep for lunches. This delicious Whole30 casserole is a must try.

  • Author: Bailey
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4
  • Category: Chicken
  • Method: Casserole
  • Cuisine: American (Mexican-Inspired)
  • Diet: Gluten Free


  • 11.5 pounds cooked and shredded chicken
  • 20 ounces frozen cauliflower rice
  • 1 red onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup chicken broth
  • 1/2 cup canned coconut cream (see notes)
  • 3 tablespoons fajita seasoning (or see notes for individual spice measurements)
  • 2 tablespoons arrowroot flour dissolved in 1/2 cup water
  • Optional: 1 (14 ounce) can drained diced tomatoes (drain well)
  • Optional for topping: cilantro, green onion, limes, avocado, guacamole, pico


  1. Preheat the oven to 400 degrees F.
  2. Add the shredded chicken, frozen cauliflower rice, sliced red onion and sliced bell peppers to a large casserole dish and toss to combine (add diced tomatoes if using)
  3. In a large skillet over medium high heat, add the chicken broth, coconut milk and fajita spices. Whisk to fully combine and bring to a simmer. Let simmer for about 8 minutes to let the sauce reduce
  4. Use a fork to dissolve the flour in a small dish with the water. Once fully dissolved and mixed into the water, pour it into the sauce. Whisk immediately to prevent clumping. The sauce should begin to thicken immediately and the simmer will change to a slow bubble
  5. Remove the sauce from the heat and pour it into the casserole dish. Toss again to mix the sauce into the chicken and vegetables. Once fully coated in the sauce, flatten out the chicken and vegetables so it’s in an even layer in the dish
  6. Place the casserole into the oven and bake for 35-40 minutes, or until vegetables on top look baked
  7. Remove from the oven and garnish with any optional toppings. If not keeping this Whole30 or dairy-free, sprinkle a bit of cheese over the top in the last 5 minutes of baking


  • Gluten-free 1:1 flour can be used in place of arrowroot if not keeping this Whole30
  • Fajita spice blend:
    • 2 teaspoons chili powder
    • 2 teaspoons cumin
    • 1.5 teaspoons garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon onion powder
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
  • For the canned coconut cream, make sure to shake the can a few times prior to opening it to incorporate the solid cream back into the liquid. Depending on the brand used or temperature stored at, the liquid and solid parts can separate
  • If adding a can of diced tomatoes, you may need to cook for an extra 5 to 10 minutes to let extra moisture bake off

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