Fajita Chicken Casserole

Ingredients:

4 cups shredded cooked chicken (about 3 large breasts)

2 cups instant rice

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

1 cup frozen diced onion and bell pepper blend

1 can (10 oz) diced tomatoes with chilies, undrained

1 1/2 cups chicken broth

1 packet (1.12 oz) fajita seasoning

1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)

Instructions:

Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray.

In a large bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with juice, chicken broth, fajita seasoning, and half of the shredded cheese. Mix well.

Pour the mixture into the prepared casserole dish, spreading evenly. Cover with foil and bake for 35 minutes.

Remove foil, sprinkle remaining cheese on top, and bake for an additional 10 minutes until cheese is melted and bubbly.

Servings: 6 to 8 people

Ingredients:

4 cups shredded cooked chicken (about 3 large breasts)

2 cups instant rice

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

1 cup frozen diced onion and bell pepper blend

1 can (10 oz) diced tomatoes with chilies, undrained

1 1/2 cups chicken broth

1 packet (1.12 oz) fajita seasoning

1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)

Instructions:

Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray.

In a large bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with juice, chicken broth, fajita seasoning, and half of the shredded cheese. Mix well.

Pour the mixture into the prepared casserole dish, spreading evenly. Cover with foil and bake for 35 minutes.

Remove foil, sprinkle remaining cheese on top, and bake for an additional 10 minutes until cheese is melted and bubbly.

Servings: 6 to 8 people