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EASY CHICKEN FAJITA CASSEROLE – LOW CARB, KETO, THM S

Fajita chicken, onions, and peppers baked in a creamy cheese sauce? This Easy Chicken Fajita Casserole may be my favorite casserole yet. It is perfect with a dollop of sour cream and my Easy Guacamole on top and paired with a fresh green salad.

Recipe adapted from here
Inĝredients
  • 10 boneless skinless chicken thiĝhs (about 2 pounds)
  • 1 red pepper seeded and sliced into small strips
  • 1 larĝe onion peeled and sliced into small strips
  • 8 oz cream cheese softened
  • 8 oz shredded cheddar
  • 1.5 tbsp fajita seasoninĝ
Directions
  1. Preheat oven to 350.
  2. Place chicken in the dish you'll use for this dish. Cover with foil and bake until cooked to 160 degrees. Cool for a couple of minutes and then shred or chop into pieces. Drain any liquid in the casserole dish.
  3. Meanwhile, in a skillet coated with cooking spray, cook the pepper and onion over medium-low heat until they are soft and golden. I let mine caramelize the time. I left the heat between low and moderate and hauled into the kitchen to give every min stirs. Cool until warm.
  4. In a large bowl blend the cream cheese, half of the shredded cheddar, and the fajita seasoning. Add the chicken and cooked pepper and onion. Put back into exactly the casserole dish. Sprinkle on the cheese. You may refrigerate the casserole for 2 or a day . I popped it and prepped it.
  5. Bake at 350 for 35-40 minutes until hot and bubbly.

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