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)
- 1 package shredded Mexican blend cheese (8 ounces)
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen veggie blend, undrained diced tomatoes, chicken broth, fajita seasoning, and half of the shredded cheese.
- Pour the mixture into the prepared baking dish and cover tightly with aluminum foil.
- Bake for 35 to 45 minutes until the rice is tender.
- Remove from the oven, uncover, sprinkle with remaining cheese, and bake until melted and bubbly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of casserole (approximately 250g)
- Calories: 380
- Sugar: 3g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg