Easy Chicken Fajita Casserole

• 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. Put chicken in the casserole dish you
   will be using for this dish. Cover with foil and bake until cooked to 160
   degrees, about 30-40 min. Cool for a few minutes and then shred or chop into
   bite-sized pieces. Drain any cooking liquid from the casserole dish.


2. 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 5-10 min. Cool until warm.


3. In a large bowl mix the cream cheese, half of the shredded
   cheddar, and the fajita seasoning. Add the chopped chicken and cooked onion and
   pepper. Put back into the same casserole dish you cooked the chicken in.
   Sprinkle on the remaining cheese. 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. 


4. Bake at 350 for 35-40 min until hot and bubbly.

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