Ingredients
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4 cups shredded cooked chicken (about 3 large breasts)
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2 cups instant rice (uncooked)
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream
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1 cup frozen diced onion and bell pepper blend (do not thaw)
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1 can (10 oz) diced tomatoes with chilies (undrained)
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1½ cups chicken broth
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1 packet (1.12 oz) fajita seasoning
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1 bag (8 oz) shredded Mexican blend cheese (about 2 cups, divided)
Instructions
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Preheat the Oven: Set your oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray.
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Mix the Ingredients: In a large bowl, combine the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese. Stir until everything is well mixed.
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Assemble the Casserole: Pour the mixture evenly into the prepared baking dish. Spread it out smoothly.
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First Bake: Cover with aluminum foil and bake for 35 minutes.
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Add Cheese and Finish Baking: Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for another 10 minutes until the cheese is melted and bubbly.
- Prep Time: 10 min
- Cook Time: 45 min