Instructions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sliced onions. Sauté until the onions are translucent and fragrant.
Add the sliced bell peppers to the skillet and cook for a few minutes until they start to soften.
Sprinkle the chili powder, cumin, paprika, onion powder, garlic powder, salt, and black pepper over the vegetables. Stir well to coat everything evenly.
Pour in the heavy cream and chicken broth, and bring the mixture to a simmer. Let it cook for a few minutes until the sauce thickens slightly.
Add the cooked chicken back to the skillet and stir everything together until well combined.
Transfer the creamy chicken and vegetable mixture to the greased baking dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese over the top of the casserole.
Bake the casserole in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the edges are lightly browned.
Remove the casserole from the oven and let it cool slightly. Garnish with fresh cilantro, if desired.
Serve the Creamy Chicken Fajita Casserole with lime wedges on the side for an extra burst of flavor.
Enjoy your delicious and keto-friendly Creamy Chicken Fajita Casserole!
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