Ingredients
Scale
- 4 cups shredded cooked chicken
- 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
- 1.5 cups chicken broth
- 1 packet (1.12 oz) fajita seasoning
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies, chicken broth, and fajita seasoning. Mix until well combined.
- Pour the mixture into a greased 9×13-inch baking dish.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the casserole is bubbly and the rice is cooked through.
- Let cool slightly before serving.
Notes
You can serve with shredded cheese, fresh cilantro, or avocado slices. Pair with a side salad or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg