Fajita Chicken Casserole (Print Version)
# Ingredients:
01 -
4 cups shredded cooked chicken (about 3 large breasts).
02 -
2 cups instant rice.
03 -
1 (10.5-ounce) can cream of chicken soup.
04 -
1 cup sour cream.
05 -
1 cup frozen diced onion and bell pepper blend.
06 -
1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained.
07 -
1 1/2 cups chicken broth.
08 -
1 (1.12-ounce) packet fajita seasoning.
09 -
1 (8-ounce) shredded Mexican blend cheese (about 2 cups).
# Instructions:
01 -
Preheat your oven to 350°F. Lightly spray a 9x13 inch baking dish with nonstick cooking spray.
02 -
In a large bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, sour cream, diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and about half of the shredded cheese. Mix thoroughly to combine.
03 -
Pour the mixture into the prepared baking dish, spreading it out evenly.
04 -
Place the baking dish in the preheated oven and bake for about 25 minutes.
05 -
Remove the casserole from the oven, top with the remaining shredded cheese, and return it to the oven.
06 -
Continue baking until the cheese is melted and bubbly, about 5-10 additional minutes.
07 -
Allow the casserole to cool slightly before serving.
# Notes:
01 -
This Fajita Chicken Casserole is a hearty and flavorful dish that combines the spicy zest of fajitas with the comforting richness of a casserole.