Ingredients
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4 cups shredded cooked chicken (about 2 large breasts)
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2 cups instant rice
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream
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1 cup frozen diced onion and bell pepper blend
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1 can (10 oz) diced tomatoes with chilies, undrained
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1 ½ cups chicken broth
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1 packet (1.12 oz) fajita seasoning
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1 package (8 oz) shredded Mexican blend cheese (about 2 cups)
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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In a large bowl, combine shredded chicken, instant rice, cream of chicken soup, sour cream, diced onion and bell pepper blend, diced tomatoes with chilies, chicken broth, fajita seasoning, and half the shredded cheese. Stir until well mixed.
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Pour the mixture into the prepared dish and spread evenly. Cover tightly with foil.
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Bake for 35–45 minutes, until the rice is tender.
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Remove the foil, sprinkle the remaining cheese on top, and return to the oven until the cheese is melted and bubbly.
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Let it rest for a few minutes before serving.
Notes
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Use cooked chicken from leftovers or rotisserie for convenience.
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For added flavor, top with sliced jalapeños, diced avocado, or fresh cilantro before serving.
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You can substitute instant rice with cooked brown rice or quinoa.
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To make it lighter, use low-fat sour cream and reduced-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes