- 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
- 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.