Ingredients
Scale
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1 packet fajita seasoning (1 oz), divided
- 1 can cream of chicken soup (10.5 oz)
- 1/2 cup sour cream
- 1/4 cup low-sodium chicken broth
- 2 cups shredded Monterey Jack and cheddar cheese blend, divided
- 1/2 tsp black pepper
- 1/4 tsp salt (or to taste)
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Season chicken with half the fajita seasoning, salt, and pepper.
- Cook chicken in skillet until done, then shred.
- Sauté peppers, onion, and garlic until softened; season with remaining fajita seasoning.
- Mix cream of chicken soup, sour cream, chicken broth, and 1 cup cheese.
- Stir in chicken and vegetables until combined.
- Pour into baking dish and top with remaining cheese.
- Cover and bake 20 minutes, then uncover and bake 10–15 minutes until bubbly.
- Rest 5 minutes before serving.
Notes
- Can be assembled up to 24 hours ahead and refrigerated.
- Freezes well for up to 3 months.
- Add spinach or extra peppers for more vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican