Here is the full recipe:.
Creamy Cheesy Chicken Fajita Casserole
Prep time: 10 mins
Cook time: 25–30 mins
Servings: 6
Ingredients
Chicken: 1.5 to 2 lbs cooked chicken (shredded or diced). Rotisserie chicken works perfectly for this.
Vegetables: 3 bell peppers (red, green, and yellow), sliced or diced, and 1 medium onion, sliced.
Creamy Base: 8 oz cream cheese (softened to room temperature) and 1/2 cup sour cream (or salsa for a tangier kick).
Seasoning: 1 packet (1 oz) Fajita or Taco seasoning.
Cheese: 2 cups shredded Mexican blend cheese (divided).
Optional: Fresh cilantro or sliced jalapeños for topping.
Instructions
Preheat & Prep:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Sauté the Veggies:
In a large skillet over medium-high heat, sauté the sliced peppers and onions with a splash of oil for 5–7 minutes until they are tender-crisp.
Mix the Filling:
In a large mixing bowl, combine the softened cream cheese, sour cream, and fajita seasoning. Mix until smooth. Fold in the cooked chicken, the sautéed peppers and onions, and 1 cup of the shredded cheese.
Assemble:
Spread the mixture evenly into your prepared baking dish.
Bake:
Bake uncovered for 20 minutes.
The Cheese Topping:
Remove from the oven, sprinkle the remaining 1 cup of cheese over the top, and return to the oven for another 5–10 minutes (or until the cheese is bubbly and starting to brown).
Serve:
Let it rest for 5 minutes before serving. It’s great on its own, over rice, or tucked into warm tortillas.