Fajita Chicken Casserole

• 1 (10 oz) can cream of chicken soup (or homemade equivalent)

• ½ cup sour cream

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1 cup cooked rice or cooked pasta (optional, for a heartier version)

For Topping

• ½ cup shredded cheese (any blend you prefer)

• Fresh cilantro, chopped (for garnish)

• Lime wedges (optional)

Instructions

Step 1: Prepare the Vegetables

1. Preheat oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium-high heat.

3. Add bell peppers and onions, and sauté until softened, about 5–6 minutes.

4. Stir in chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook for another minute, then remove from heat.

Step 2: Mix the Casserole

1. In a large mixing bowl, combine cooked chicken, sautéed vegetables, cream of chicken soup, sour cream, cheddar cheese, Monterey Jack cheese, and cooked rice or pasta (if using).

2. Mix until everything is evenly coated.

Step 3: Assemble and Bake

1. Transfer the mixture to a 9×13-inch baking dish, spreading it evenly.

2. Sprinkle remaining shredded cheese over the top.

3. Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.

Step 4: Serve

1. Remove from the oven and let rest for 5 minutes before serving.

2. Garnish with fresh cilantro and serve with lime wedges on the side.

Serving Suggestions

• Serve with tortilla chips, warm tortillas, or a side of Mexican rice.

• Add toppings like diced avocado, jalapeños, or a spoonful of salsa for extra flavor.

Would you like me to adapt this recipe to be low-carb or keto-friendly as well?