Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sliced onions. Sauté until the onions are translucent and fragrant.
- Add the sliced bell peppers to the skillet and cook for a few minutes until they start to soften.
- Sprinkle the chili powder, cumin, paprika, onion powder, garlic powder, salt, and black pepper over the vegetables. Stir well to coat everything evenly.
- Pour in the heavy cream and chicken broth, and bring the mixture to a simmer. Let it cook for a few minutes until the sauce thickens slightly.
- Add the cooked chicken back to the skillet and stir everything together until well combined.
- Transfer the creamy chicken and vegetable mixture to the greased baking dish. Spread it out evenly.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- Bake the casserole in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the edges are lightly browned.
- Remove the casserole from the oven and let it cool slightly. Garnish with fresh cilantro, if desired.
- Serve the Creamy Chicken Fajita Casserole with lime wedges on the side for an extra burst of flavor.
Enjoy your delicious and keto-friendly Creamy Chicken Fajita Casserole!
