2cooked chicken breasts, diced or shredded(about 3 cups)
8ouncescream cheese, softened
8ouncesshredded cheddar cheese
tortillas for serving (optional)
Preheat oven to 350 degrees.
Heat the oil in a large skillet over medium high heat. Add in the sliced bell peppers and onion and cook until they start to soften; about 5 minutes.
Combine the cooked bell peppers and onions with the cooked diced chicken, cream cheese, taco seasoning, and half of the cheddar cheese. Toss to combine making sure the cream cheese mixes with the other ingredients. Pour into a 9 x 13 inch baking dish or casserole dish and cover with remaining cheddar cheese.
Bake in preheated oven for 20 minutes, until the cheese is melted and dish is bubbling and warmed through. Serve immediately with tortillas if desired.
Serving Suggestion: serve stuffed into a warmed corn tortilla, on a bed of white rice, or alone with a side of veggies.
Chicken: use whatever leftover chicken you have on hand for this recipe, such as rotisserie chicken. If you want to make from scratch, just bake, air fry, or boil, two chicken breasts until cooked through.
Seasoning: to make this recipe super simple, use store-bought taco seasoning, preferably a low sodium blend. You may need to adjust seasoning depending on the brand and personal preference.
Cheddar: shredded cheddar is great for getting that cheesy melt on top. You can also substitute with Monterrey Jack or any Mexican-style cheese blend you like.
Cream Cheese: cubed softened cream cheese will melt much easier into the dish. Reduced fat cream cheese works well here.
Storage: store leftover chicken fajita casserole in an airtight container in the refrigerator for up to 4 days.