Pre-heat the 375°F and lightly grease a 9 x 13-inch baking dish.
In a large skillet, over medium-high heat, heat the olive oil.
Add the chicken strips and cook until lightly browned; about 5 – 6 minutes.
Add the sliced bell peppers and onions; cooking until softened; about 5 minutes.
Sprinkle the fajita seasoning over the mixture and stir to coat evenly.
Spread the rice evenly across the bottom of the prepared baking dish.
Layer the chicken and vegetablr mixture on top.
Pour the diced tomatoes with green chilies and chicken broth over the chicken and vegetables.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
Place the casserole in the pre-heated oven and bake for 20 – 25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and allow to cool for 5 minutes.
Garnish with fresh cilantro/parsley, if desired.
Serve with tortilla chips or warm tortillas on the side.
