Step 1

Preheat the oven to 350°F and have ready a greased casserole dish.

Step 2

Remove the stem end of the bell peppers, the core, and the seeds. Cut into rings, about a 1/4" thick.

Step 3

Add oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the sliced peppers and onions and cook for about 10 minutes, stirring occasionally until softened.

Step 4

Sprinkle flour over the vegetables and stir to coat. Add the chicken broth one big splash at a time, stirring well after each addition. Add the milk, the taco seasoning, and salt, and stir once more. Allow the mixture to come to a simmer and reduce the heat as necessary to maintain the simmer. Simmer for about 3 minutes to slightly thicken, stirring occasionally. Remove from the heat.

Step 5

In a large mixing bowl, combine the shredded chicken, cooked rice, sauce, and half of both the Cheddar and Monterey Jack cheese. Stir to combine.

Step 6

Transfer to the prepared casserole dish and top with the remaining cheese. Cover with aluminum foil and bake for 25 minutes. Uncover and cook for 10 minutes. Remove from the oven, allow to cool slightly, serve, and enjoy!