Ingredients:
• 4 cups shredded cooked chicken (about 3 large breasts)
• 2 cups instant rice
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup frozen diced onion and bell pepper blend
• 1 can (10 oz) diced tomatoes with chilies (like RoTel), undrained*
• 1 1/2 cups chicken broth
• 1 packet (1.12 oz) fajita seasoning
• 1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)
Instructions:
1. Prepare the Dish
Lightly spray a 9×13-inch casserole dish with nonstick cooking spray.
2. Mix the Casserole Base
In a large bowl, combine the shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies (with their juices), chicken broth, fajita seasoning, and half of the shredded cheese.
Mix thoroughly until everything is well combined.
3. Assemble
Pour the mixture into the prepared casserole dish and spread it out evenly.
4. Bake Covered
Cover the dish with tin foil and bake in a preheated oven at 350°F (175°C) for 35 minutes.
5. Add Cheese and Finish Baking
Remove the foil, sprinkle the remaining shredded cheese evenly over the top, and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 45 minutes
