A super easy , hearty chicken casserole that is sure to please the entire family! Naturally keto chicken fajita casserole is loaded with all the flavors of traditional fajitas.
This is a naturally ketogenic diet recipe that tastes great and is low carb. A keto recipe you will want to write down or print out for those times you crave Mexican dishes! And, bonus- like we keep saying… the family will eat this. How often do you have to cook two different meals because they won’t eat your low carb version? Not with this!
INGREDIENTS
- 2 chicken breasts, cooked and shredded
- 2 bell peppers, seeded and sliced
- 1 large onion, sliced
- 1 (8 ounce) package cream cheese, room temperature
- 1 packet Fajita seasoning
- 1 tbsp Olive Oil
- 8 oz monterey jack cheese, shredded
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| CHICKEN FAJITA CASSEROLE |
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Prepare a 9x13 casserole dish with non-stick cooking spray.
- Heat a non stick skillet over medium high , drizzle with Olive oil.
- Add cooked chicken, peppers and onions. Saute on high heat to get a nice sear on the meat and veg (about 1-2 minutes) for added flavor! Remove from pan.
- Mix the cream cheese and seasoning packet into skillet until melted, add chicken and veg back to pan, mix well to coat evenly.
- Add to casserole dish, top with cheese.
- Bake 20 minutes or until cheese is golden and bubbly.
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