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Fajita Chicken Casserole

This Fajita Chicken Casserole combines shredded chicken, instant rice, creamy sauce, and fajita seasoning, baked to bubbly perfection with melted cheese—a quick, flavorful, and satisfying meal.
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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
  • 1½ 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) and spray a 9x13-inch casserole dish with nonstick spray.
  • In a large bowl, mix chicken, uncooked rice, cream of chicken soup, sour cream, frozen onion and pepper blend, diced tomatoes with chilies, chicken broth, fajita seasoning, and half the cheese.
  • Pour into the dish, cover with foil, and bake for 35 minutes.
  • Remove foil, top with remaining cheese, and bake uncovered for 10 minutes until cheese is melted and bubbly.