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 (like RoTel), undrained
• 1½ cups chicken broth
• 1 packet (1.12 oz) fajita seasoning
• 1 bag (8 oz) shredded Mexican blend cheese (about 2 cups)

Instructions:

1. Prepare the Dish:
   Lightly spray a 9×13-inch casserole dish with nonstick cooking spray.
2. Mix the Casserole Base:
   In a large bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese.
   Mix thoroughly until fully combined.
3. Assemble
   Pour the mixture into the prepared casserole dish and spread it out evenly.
4. Bake Covered:
   Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 35 minutes.
5. Add Cheese and Finish Baking:
   Remove foil, sprinkle the remaining cheese over the top, and return to the oven.
   Bake uncovered for 10 minutes, until cheese is melted and bubbly.

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 45 minutes