Fajita Chicken Casserole
Ingredients:
4 cups shredded cooked chicken (about 3 large breasts)
2 cups instant rice (uncooked)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup frozen diced onion and bell pepper blend (do not thaw)
1 can (10 oz) diced tomatoes with chilies (undrained)
1½ cups chicken broth
1 packet (1.12 oz) fajita seasoning
1 bag (8 oz) shredded Mexican blend cheese (about 2 cups, divided)
Instructions:
1. Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray.
2. In a large mixing 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 well mixed.
3. Pour the mixture into the prepared baking dish and spread it out evenly.
4. Cover the dish with aluminum foil and bake for 35 minutes.
5. Remove the foil, sprinkle the remaining cheese evenly over the top, and return to the oven. Bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
Prep: 10 min | Cook: 45 min | Total: 55 min
Servings: 6 | Calories: ~460 per serving
