Preheat your oven to 375°F (190°C).

In a large skillet, heat a splash of cooking oil over medium-high heat. Add the sliced bell peppers and diced yellow onion. Sauté for about 5–7 minutes until tender.

Stir in the shredded cooked chicken and taco seasoning to the sautéed vegetables. Cook for another 2–3 minutes until heated through.

Add the diced tomatoes with green chilies and cream cheese to the skillet. Stir for about 4–5 minutes until the cream cheese melts.

Grease a 9x13 inch baking dish and spread the cooked white rice evenly along the bottom.

Pour the creamy chicken and vegetable mixture over the rice layer.

Sprinkle shredded cheddar cheese and Monterey Jack cheese generously over the casserole.

If desired, add sliced fresh jalapeño on top.

Bake uncovered for 20–25 minutes until the cheese is melted and bubbly.