Ingredients
Scale
- 4 cups shredded cooked chicken
- 2 cups instant rice
- 1 can cream of chicken soup (10.5 ounces)
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 can diced tomatoes with chilies (10 ounces)
- 1.5 cups chicken broth
- 1 packet fajita seasoning (1.12 ounces)
- 8 ounces shredded Mexican blend cheese
Instructions
- Preheat oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine shredded chicken, uncooked rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes with chilies, chicken broth, fajita seasoning, and half the shredded cheese.
- Pour the mixture into the prepared baking dish and cover tightly with aluminum foil. Bake for 35-45 minutes until rice is tender.
- Remove from oven and sprinkle remaining cheese on top. Return to oven for an additional few minutes until cheese is melted.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of casserole (approximately 250g)
- Calories: 390
- Sugar: 3g
- Sodium: 810mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg