Chicken Fajita Biscuit Bake

Ingredients

1 can (16.3 ounces) refrigerated biscuits
2 packages (1 ounce each) fajita seasoning mix
2 bell peppers (any color), sliced into 1-1/2-inch pieces
1 small onions, sliced into 1-1/2-inch pieces
3 tablespoons vegetable oil
2 pounds (about 3-4) boneless skinless chicken breasts, cut into bite-sized pieces
3 tablespoons water
2-1/2 cups shredded Mexican cheese blend, divided

Instructions

Heat oven to 375 degrees and lightly grease a 13-by-9-inch baking dish.
Separate dough into 8 biscuits, then cut each one into quarters.
Place the biscuit pieces in medium bowl, sprinkle with 1/2 ounce of fajita seasoning, toss to coat, then set aside.
Heat 1 tablespoon oil in a large skillet over medium heat.
Add the bell peppers and onions, and cook 3 to 5 minutes, stirring occasionally, until slightly tender.
Sprinkle the peppers and onions with 1/2 ounce of fajita seasoning, and stir until well coated.
Remove the peppers and onions to a plate and tent with foil to keep warm.
Pour the remaining oil into the same skillet and heat over medium.
Add the chicken pieces, cooking and stirring for about 10 minutes, or until browned and no longer pink in the center.
Sprinkle the contents of the remaining fajita seasoning packet over the chicken, along with 3 tablespoons of water.
Cook and stir the chicken mixture until the sauce thickens.
Return the peppers and onions to skillet and stir until well combined.
Spoon the chicken, peppers and onions into the prepared baking dish.
Sprinkle with 1-1/2 cups of the shredded cheese.
Top evenly with seasoning-coated biscuit pieces.
Place the pan in the oven and bake for 20-25 minutes or until the biscuit pieces are thoroughly baked and light golden brown.
Sprinkle remaining 1 cup of cheese over the top of the biscuits, return to the oven and bake 5 minutes longer or until cheese is melted.
Serve hot, topped with sour cream and salsa, if desired.

The original recipe for this amazing Mexican-inspired casserole can be found here.