Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Wash and slice the chicken breasts into thin strips. Chop the bell peppers and onion into thin strips as well.

In a large skillet, heat about 2 tablespoons of olive oil over medium-high heat. Add the chicken strips and cook for approximately 5–7 minutes until lightly browned.

Add the sliced bell peppers and onions to the skillet and continue cooking for around 5 minutes until they begin to soften.

Sprinkle the taco seasoning and drizzle lime juice over the mixture. Stir and cook for an additional 2–3 minutes.

In a separate bowl, combine the cream cheese and sour cream until smooth and creamy.

Transfer the chicken and veggie mixture into the greased baking dish and dollop the cream cheese mixture over the top.

Sprinkle shredded cheddar cheese over the cream cheese layer.

Bake the casserole in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and golden brown.

Let the casserole rest for a few minutes, garnish with cilantro or lime wedges, and serve hot.