Cheesy Chicken Fajita Casserole/Dip

 You will need 3 12.5 cans Chunk Chicken Breast, 3 medium bell peppers, 1 small onion, 1 8oz cream cheese, 1 package taco seasoning, 2 cups shredded cheese and 1 tablespoon olive oil

Chop up your 3 peppers - I used a red, orange and yellow - and your onion - I used a yellow onion - and place them in a large pan with your 1 tablespoon of olive oil on medium heat for about 10 minutes to soften them up.

After the 10 minutes add your 8oz cream cheese and melt it down.  You will now want to turn on your oven to 350.

Add your taco seasoning once your cream cheese has melted down.

Strain your chicken and break it up.  Add to your pan and stir it up well.

Add 1 cup of your shredded cheese - I used a Fiesta blend, it contains a combination of Monterey jack, cheddar, queso quesadilla and asadero cheese - mix well.

Spray a 9x13 baking dish with non-stick spray and put your mixture in and sprinkle your remaining cup of cheese over the top.

Bake at 350 for 25-30 minutes, uncovered.

Serve as is or as a dip with tortilla chips or your can even have as a filler for quesadillas. ENJOY!!