Ingredients
Scale
- 1 pound cooked boneless, skinless chicken breasts, shredded
- 1 tablespoon olive oil
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- ¼ teaspoon salt
- 8 ounces cream cheese, softened
- 8 ounces shredded cheddar cheese
- 1½ tablespoons fajita seasoning mix
- Fresh cilantro or parsley, chopped (optional, for garnish)
Instructions
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Preheat the Oven:
- Set your oven to 350°F and lightly grease a 9×13-inch baking dish with cooking spray.
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Prepare the Chicken:
- Shred the cooked chicken breasts and place them in a large mixing bowl.
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Sauté the Vegetables:
- In a skillet over medium-high heat, warm the olive oil.
- Add the sliced green and red bell peppers and onion. Sprinkle with ¼ teaspoon salt.
- Cook, stirring occasionally, until the vegetables are softened. Remove from heat.
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Combine Ingredients:
- To the bowl with shredded chicken, add the sautéed vegetables.
- Incorporate the softened cream cheese, half of the shredded cheddar cheese, and the fajita seasoning mix.
- Mix until everything is well combined.
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Assemble the Casserole:
- Transfer the chicken mixture into the prepared baking dish.
- Sprinkle the remaining shredded cheddar cheese evenly over the top.
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Bake:
- Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until it’s hot and bubbly and the cheese on top is melted.
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Garnish and Serve:
- Once baked, remove from the oven.
- Optionally, garnish with chopped fresh cilantro or parsley before serving.