Ingredients
Scale
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- 4 cups shredded cooked chicken (about 2 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 Rotel), undrained
- 1½ cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, instant rice, cream of chicken soup, sour cream, onion and bell pepper blend, tomatoes with chilies (including juice), chicken broth, and fajita seasoning. Stir until well combined.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Top with shredded Mexican blend cheese.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let it cool slightly before serving.
Notes
- To add extra spice, mix in diced jalapeños or sprinkle crushed red pepper flakes into the casserole.
- Substitute regular rice with instant rice for faster cooking.
- For a vegetarian version, swap chicken with black beans or chickpeas, and use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Casseroles, Tex-Mex, Comfort Food
- Method: Baked
- Cuisine: American
- Diet: Gluten Free