Chicken Fajita Bubble-Up Bake - Casserole

By MJH

Ingredients

• 1 can (7.5 oz) Pillsbury™ Country Style™ refrigerated biscuits
• 1 package Old El Paso™ fajita seasoning mix
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup diced onion
• 1 tablespoon vegetable oil
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup water
• 2 cups shredded Colby-Monterey Jack cheese blend

Details

Preparation time 15mins
Cooking time 40mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Separate dough into 8 biscuits. Cut each biscuit into quarters; place in medium bowl.
Sprinkle with 1 tablespoon of the fajita seasoning mix; toss to coat. Set aside.
Heat 10-inch skillet over medium heat. Add bell peppers and onion; cook 3 to 5 minutes, stirring occasionally, until peppers and onion blister and char slightly or until cooked to your liking. Remove peppers and onion from skillet; keep warm.
Return same skillet to medium heat.
Add oil and chicken; cook on each side until browned and no longer pink in center.
Sprinkle remaining fajita seasoning mix over chicken.
Add water; cook and stir until sauce thickens.
Return peppers and onion to skillet; stir to coat.
Spoon chicken, peppers and onion into baking dish.
Top with seasoning-coated biscuit pieces.
Bake 20 minutes or until biscuit pieces are thoroughly baked and light golden brown.
Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted.