Fajita Chicken Casserole
Ingredients4 cups shredded cooked chicken (about 3 large breasts)
2 cups instant rice
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1 cup frozen diced onion & bell pepper blend
1 (10 oz) can diced tomatoes with chilies (like Ro*Tel), undrained
1 ½ cups chicken broth
1 (1.12 oz) packet fajita seasoning
2 cups shredded Mexican blend cheese
Directions
Heat oven to 350°F and lightly spray a 9×13″ baking dish.
In a large bowl, combine shredded chicken, uncooked rice, cream of chicken soup, sour cream, frozen onions and peppers, diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the cheese. Stir until well combined.
Pour the mixture into the dish, cover with foil, and bake for 35 minutes.
Remove foil, sprinkle remaining cheese, and bake for another 10 minutes until melted and bubbly.
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