Chicken fajitas casserole

Momma Phat

10 boneless skinless chicken thighs (about 2 pounds)

1 red pepper seeded and sliced into small strips

1 large onion peeled and sliced into small strips

8 oz cream cheese softened

8 oz shredded cheddar

1.5 tbsp fajita seasoning

1. Preheat oven to 350.

2. Put chicken in the casserole dish you will be using for this dish.

3. Cover with foil and bake until cooked to 160 degrees, about 30 to 40 min.

4. Cool for a few minutes and then shred or chop into bite-sized pieces.

5. Drain any cooking liquid from the casserole dish.

6. Meanwhile, in a frying pan coated with cooking spray, cook the pepper and onion over medium-low heat until they are golden and soft. (I let mine caramelize the entire time the chicken was in the oven. I just left the heat between low and medium and popped into the kitchen to give them a stir every 5 to 10 min.) Cool until warm.

7. In a large bowl mix the cream cheese, half of the shredded cheddar, and the fajita seasoning. 8. Add the chopped chicken and cooked onions and peppers.

9. Put back into the same casserole dish you cooked the chicken in.

10. Sprinkle on the remaining cheese.

11. Bake at 350 for 35 to 40 min until hot and bubbly.

TIME SAVER!

grab a store rotisserie chicken. Take the dark meat and shred it for this casserole. If not enough meat add the white meat until it makes enough.

This is great for leftover whole chickens you make and don't eat all of it.

Also you can refrigerate the casserole for a day or two at this point. I prepped it in the morning and then just popped it in the oven before dinner.

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