Chicken Fajita Bubble Bake is a delicious weeknight dinner that's filled with loads of flavor and made in a hurry!
1can, 7.5 oz Pillsbury™ Country Style™ refrigerated biscuits
1package Old El Paso™ fajita seasoning mix
1/2cupdiced red bell pepper
1/2cupdiced green bell pepper
2boneless skinless chicken breasts, cut into bite-sized pieces
2cupsshredded Colby-Monterey Jack cheese blend
Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Separate dough into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Sprinkle with 1 tablespoon of the fajita seasoning mix; toss to coat. Set aside.
Heat 10-inch skillet over medium heat. Add bell peppers and onion; cook 3 to 5 minutes, stirring occasionally, until peppers and onion blister and char slightly or until cooked to your liking. Remove peppers and onion from skillet; keep warm.
Return same skillet to medium heat. Add oil and chicken; cook on each side until browned and no longer pink in center. Sprinkle remaining fajita seasoning mix over chicken. Add 2 tbsp water; cook and stir until sauce thickens. Return peppers and onion to skillet; stir to coat.
Spoon chicken, peppers and onion into baking dish. Top with seasoning-coated biscuit pieces.
Bake 20 minutes or until biscuit pieces are thoroughly baked and light golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted. Enjoy!