INGREDIENTS
3 chicken breast
2 bell peppers, with seeds remove and sliced into strips (I used 1 red and 1 green)
1 half of a large onion, sliced into strips
1/4 cup canned diced tomatoes and green chilies (I used Rotel)
2 tablespoons taco seasoning, divided
1 cup shredded cheese, divided (Feel free to use different cheeses. I used cheddar and Monterrey jack)
8 oz cream cheese, softened
1/4 cup heavy cream
Preheat oven to 350 degrees.
Season the chicken breast lightly with salt and pepper, and then bake for 20 – 25 minutes (until no longer pink in the center).
While the chicken is baking, saute the bell peppers, onion, and diced tomatoes and green chiles in a greased skillet. Cook the vegetables until they are tender, and then set them aside in a large bowl.
Remove the chicken from the oven, and allow it to cool. Then, chop the chicken into bite-sized chunks and add it to the same bowl as the peppers and onions.
Season the chicken and vegetables evenly with 1 tablespoon of taco seasoning.
Add 1/2 of the shredded cheese, all of the cream cheese, and the heavy cream to the bowl with the chicken and peppers. Mix everything until combined. Then, add the remaining taco seasoning and stir everything again until combined.
Arrange the mixture into a casserole dish, and top with the remaining shredded cheese. Bake in the oven at 350 degrees for 30 – 35 minutes.
