Description
A warm and cozy dish that combines the fabulous components of traditional chicken fajitas into a delicious and comforting casserole.
Ingredients
Scale
- 2 lbs Chicken Breast, diced
- 1 Red Bell Pepper, sliced
- 1 Green Bell Pepper, sliced
- 1 Yellow Bell Pepper, sliced
- 1 Onion, sliced
- 2 tablespoons Taco Seasoning
- 1 can (10.5 oz) Cream of Mushroom Soup
- 2 cups Cheddar Cheese, shredded
- 1 cup Tortilla Chips, crushed (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the diced chicken over medium heat until it’s no longer pink.
- Add sliced bell peppers and onions to the skillet and cook until softened, about 5-7 minutes.
- In a large bowl, combine the cooked chicken and veggies, taco seasoning, and cream of mushroom soup. Stir until well coated.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly, and layer shredded cheddar cheese on top.
- Bake in the oven for about 25-30 minutes until the cheese is bubbling and golden brown.
- Let sit for a few minutes before serving, optionally topped with sour cream or avocado.
Notes
Add sliced jalapeños or hot sauce for extra heat, and feel free to incorporate beans or leftover chicken to make it more nutritious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg