Ingredients

For the Casserole

• 2 pounds boneless skinless chicken thighs
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large yellow onion, sliced
• 8 ounces softened cream cheese
• 8 ounces freshly shredded sharp cheddar cheese, divided
• 1½ tablespoons low sodium fajita seasoning
• 1 tablespoon olive oil or avocado oil
• Salt and black pepper to taste

Optional Toppings

• Cilantro
• Jalapeños
• Sour cream
• Avocado
• Lime wedges

Instructions

1. Preheat oven to 350°F.
2. Bake seasoned chicken thighs covered for 30–35 minutes until cooked through.
3. Shred or chop the chicken and discard excess liquid.
4. Sauté peppers and onions until softened and lightly caramelized.
5. Mix cream cheese, half the cheddar cheese, and fajita seasoning.
6. Stir in chicken and cooked vegetables.
7. Transfer mixture into casserole dish and top with remaining cheese.
8. Bake uncovered for 25–30 minutes until bubbly and golden.
9. Rest for 5 minutes before serving.
10. Top with cilantro, avocado, sour cream, or lime wedges if desired.

Notes

• Chicken thighs stay juicier than breasts.
• Don’t skip caramelizing the vegetables.
• Softened cream cheese blends more smoothly.
• Freshly shredded cheese melts best.

Nutrition Estimate (Per Serving)