Ingredients
Scale
- 4 cups shredded cooked chicken
- 2 cups instant rice
- 1 can cream of chicken soup (10.5-ounce)
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 can diced tomatoes with chilies (10-ounce), undrained
- 1½ cups chicken broth
- 1 packet fajita seasoning (1.12-ounce)
- 8 ounces shredded Mexican blend cheese
Instructions
- Preheat the oven to 350°F and lightly coat a baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, sour cream, frozen veggies, diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese.
- Pour the mixture into the prepared baking dish and spread evenly. Cover tightly with aluminum foil.
- Bake for 35 to 45 minutes until rice is tender and liquid is absorbed.
- Remove foil, sprinkle remaining cheese on top, and return to oven until melted.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole (approximately 300g)
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg