Chicken Fajita Casserole with Creamy Peppers and Cheese
This chicken fajita casserole turns familiar fajita flavors into a creamy, cheesy baked dinner with tender chicken and colorful peppers.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 3 chicken breasts
- 2 bell peppers seeded and sliced into strips
- 1/2 large onion sliced into strips
- 1/4 cup canned diced tomatoes and green chiles
- 2 tablespoons taco seasoning divided
- 1 cup shredded cheese divided; cheddar and Monterey Jack work well
- 8 ounces cream cheese softened
- 1/4 cup heavy cream
Instructions
Instructions
- Preheat the oven to 350°F.
- Season the chicken lightly with salt and pepper. Bake it for 20 to 25 minutes, until no longer pink in the center.
- While the chicken bakes, sauté the peppers, onion, and diced tomatoes with green chiles in a greased skillet until the vegetables are tender. Transfer them to a large bowl.
- Let the chicken cool briefly, chop it into bite-size pieces, and add it to the bowl.
- Season the chicken and vegetables with 1 tablespoon of taco seasoning.
- Add half the shredded cheese, all the cream cheese, and the heavy cream. Stir until combined, then mix in the remaining taco seasoning.
- Spread the mixture in a casserole dish, top with the remaining cheese, and bake at 350°F for 30 to 35 minutes.