Ingredients
Scale
- 4 cups cooked chicken, shredded (about 3 large breasts)
- 2 cups instant rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (10 oz) diced tomatoes with chilies, undrained
- 1 cup frozen diced onion and bell pepper blend
- 1½ cups chicken broth
- 1 packet (1.12 oz) fajita seasoning
- 2 cups shredded Mexican blend cheese (8 oz bag)
- Nonstick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch casserole dish with nonstick spray.
- Combine chicken, instant rice, soup, sour cream, onion-pepper blend, tomatoes with juices, broth, and fajita seasoning in a large bowl. Stir until smooth and creamy.
- Spread mixture evenly in the dish. Cover with foil and bake for 35 minutes.
- Uncover, sprinkle cheese on top, and bake for another 10 minutes until golden and bubbly.
- Cool slightly before serving—if you can wait that long!