Fajita Chicken Casserole

Step 1: Preheat Your Oven and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
Step 2: Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded cooked chicken, sour cream, chicken broth, diced tomatoes (including juices), bell peppers, yellow onion, and 1 cup of shredded Mexican cheese. Add fajita seasoning and fresh cilantro, stirring until everything is well coated and blended together.
Step 3: Transfer the Mixture to Baking Dish: Pour the entire chicken mixture into the greased baking dish. Spread it evenly, making sure the chicken and vegetables are well distributed.
Step 4: Add Cheese and Breadcrumb Topping: Sprinkle the remaining $2 1$ cup of Mexican cheese over the top of the casserole. In a small bowl, mix the Panko breadcrumbs with a drizzle of olive oil or melted butter until evenly coated. Sprinkle the coated breadcrumbs on top of the cheese.
Step 5: Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. This allows the flavors to meld and the casserole to become bubbly. Remove the foil and bake for an additional 10 minutes to brown the breadcrumbs and achieve a golden, crispy topping.
Step 6: Let It Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with additional chopped cilantro, avocado, or lime wedges before serving.