Ingredients
Method
- Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Season chicken breasts on both sides with half of the fajita seasoning packet (about 1.5 teaspoons), salt, and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until cooked through and internal temperature reaches 165°F. Remove from pan, let rest for 5 minutes, then shred into bite-sized pieces or strips.
- In the same skillet, add the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced bell peppers, onion, and minced garlic. Sauté for 4-5 minutes, stirring occasionally, until softened and slightly caramelized. Season with the remaining half of the fajita seasoning packet. Remove from heat.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth. Stir in 1 cup of the shredded cheese blend.
- Add the shredded chicken and sautéed pepper mixture to the bowl. Stir everything together until well coated and combined.
- Pour the mixture evenly into the prepared 9x13-inch baking dish and spread into an even layer. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Spray the inside of a sheet of aluminum foil with nonstick spray and cover the baking dish tightly. Bake for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is melted, bubbly, and lightly golden on the edges. Let rest for 5 minutes before serving.
- Serve with warm flour tortillas, cilantro lime rice, sour cream, and your favorite toppings!
Nutrition
Notes
Make it ahead: Assemble the entire casserole up to 24 hours in advance, cover tightly with foil, and refrigerate. Add 5-10 minutes to the covered baking time since it will be starting from cold.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This casserole also freezes well for up to 3 months — cover tightly to prevent freezer burn and thaw overnight in the refrigerator before reheating.
To keep it nutritious: Use low-sodium cream of chicken soup and low-sodium chicken broth to keep the salt in check. You can also add an extra bell pepper or even some fresh spinach to the sauté to sneak in more vegetables for the family.