‘Bubble Up’ Chicken Fajita Casserole
Y’all already know my sister is an amazing photographer and cook. So amazing, in fact, that one of HER recipes, is the all time most popular recipe on my blog! Well, she may have come up with one even better than that! This ‘Bubble Up’ Chicken Fajita Casserole is a winner! It uses leftover grilled chicken (one of my favorite short cut ingredients) and canned biscuits for an easy, quick, and delicious, family-friendly weeknight meal! Can you tell I am a little bit excited? Put this one on your menu for next week!
‘Bubble Up’ Chicken Fajita Casserole
Ingredients
2 Tbsp oil (She used butter spray)
1 onion, diced
1 Poblano pepper, diced
8 oz fresh mushrooms, sliced
12 oz grilled chicken, chopped
1 can mild rotel, drained
1 cup shredded sharp cheddar cheese, divided (She used reduced fat)
1 10.5 oz canned buttermilk biscuits
1 packet taco seasoning or fajita seasoning mix, divided
fresh cilantro and toppings of your choice
Directions
Cut Biscuits into quarters and lightly sprinkle with half of your taco seasoning packet, set aside. Saute onion, peppers and mushrooms in oil until soft to your liking. Add diced chicken, the other half of the taco seasoning and drained rotel. Cook for 2 to 3 minutes, stirring often. Add chicken mixture to a greased 9×13 pan and stir in biscuit pieces and 1/2 cup of the cheese. Bake for 20 minutes at 375 degrees. Top with the rest of the cheese and broil 4 to 5 minutes or until cheese is melted and bubbly. (Watch closely!) Top with cilantro and serve with toppings of your choice!
