Ingredients:
- 4 cups shredded cooked chicken (about 3 large breasts)
- 2 cups instant rice
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning
- 2 cups shredded Mexican blend cheese (about 8 ounces), divided
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Casserole Dish: Lightly spray a 9×13-inch casserole dish with nonstick cooking spray.
- Mix the Ingredients: In a large mixing bowl, combine the shredded cooked chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies (undrained), chicken broth, fajita seasoning, and about half of the shredded Mexican blend cheese (about 1 cup). Stir until all the ingredients are well combined.
- Transfer to the Dish: Pour the mixture into the prepared casserole dish, spreading it out evenly.
- Bake Covered: Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 35 minutes.
- Uncover and Add Cheese: Remove the foil, and then sprinkle the remaining shredded Mexican blend cheese (about 1 cup) evenly over the top of the casserole.
- Bake Uncovered: Return the casserole to the oven, uncovered, and bake for an additional 10 minutes or until the cheese is melted, and the casserole is hot and bubbly.
- Serve: Remove from the oven, let it cool slightly, and then serve. Enjoy your Fajita Chicken Casserole!
This delicious and hearty casserole is perfect for a family dinner or potluck gathering. It’s packed with flavors and is sure to be a hit!