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Ingredients:
- 1 (10 oz) can diced tomatoes with chilies (like Rotel), undrained
- 1 (1.12 oz) packet fajita seasoning (preferably McCormick)
- 1 1/2 cups chicken broth
- 4 cups shredded cooked chicken (about 2 large breasts)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 2 cups instant rice
- 1 (8 oz) package shredded Mexican blend cheese (about 2 cups)
- 1 cup frozen diced onion and bell pepper blend
Instructions:
- Preheat the Oven: Set your oven to 350°F. Lightly grease your baking dish with nonstick spray.
- Combine Ingredients: In a large mixing bowl, stir together the shredded chicken, rice, cream of chicken soup, sour cream, onion and bell pepper blend, tomatoes with chilies, chicken broth, fajita seasoning, and half of the cheese.
- Bake: Pour the mixture into the prepared baking dish, cover it with foil, and bake for 35-45 minutes, or until the rice is soft and tender.
- Add Cheese: Once done, remove the foil, sprinkle the remaining cheese on top, and return the casserole to the oven until the cheese melts.
