Chicken Fajita Casserole

An easy one-skillet chicken fajita casserole that goes straight from stovetop to oven. Creamy, cheesy, and super satisfying.

Prep Time: 15 minutes | Cook Time: 35 minutes | Yield: 8 servings

Ingredients

• Chicken thighs/breasts: 6 pieces (~2 lbs)
• Bell peppers (sliced): 4
• Onion (thinly sliced): 1 small
• Sour cream: 1 cup
• Cream cheese (softened): 4 oz
• Cheddar cheese (shredded): 2 cups
• Olive oil: 1 Tbsp
• 1 taco seasoning packet

Optional toppings: sour cream, avocado slices/guacamole, cilantro, salsa, hot sauce

Instructions

1. Preheat oven to 350°F.
2. Shred the cheddar cheese, wash the produce, cube the peppers and onion.
3. In an oven-proof skillet over medium heat, sauté chicken in olive oil until cooked through (internal temp 165°F). Remove from skillet and set aside.
4. Sauté onion and peppers in the same skillet until tender (3-5 minutes). Meanwhile, soften the cream cheese.
5. Return chicken to the pan. Stir in taco seasoning, sour cream, and cream cheese. Mix well.
6. Sprinkle cheddar cheese on top.
7. Bake for 10-15 minutes until cheese is bubbly.
8. Serve with avocado, guacamole, sour cream, or salsa if desired.

Nutrition (per serving)

• Calories: 395
• Total Fat: 28g
• Carbohydrates: 9.4g
• Net Carbs: 7.6g
• Fiber: 1.8g
• Protein: 29g