Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- Tortilla chips or wrapping tortillas for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the chicken into bite-sized pieces and sauté in a large skillet until golden, about 5-7 minutes.
- Add the sliced bell peppers and onions, cooking until tender; stir in spices.
- In a separate bowl, combine sour cream, cream of chicken soup, and half the cheese.
- Spread the chicken and veggies in a greased casserole dish, pour the creamy sauce over the top, and sprinkle with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden. Let sit for a few minutes before serving.
Notes
Use rotisserie chicken for a quicker option. Substitute veggies as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern & Southwest
- Diet: Gluten-Free