Cheesy Chicken Fajita Casserole

Ingredients:

• 4 cups shredded cooked chicken (about 3 large breasts)

• 2 cups instant/minute 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 green chiles 

• 1½ cups chicken broth

• 1 packet fajita or taco seasoning

• 2 cups (8 oz) shredded Mexican blend cheese

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1. Make sure your chicken is cooked and shredded. I usually just cook mine on the air fryer or you can use canned chicken. Preheat oven to 350°.

2. In a large bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen onion and bell pepper blend, diced tomatoes, chicken broth, seasoning, and half of the shredded cheese. Mix thoroughly until fully combined.

3. Pour the mixture into a 9x13 baking dish and spread it out evenly.

4. Cover the dish with foil and bake at 350° for 35 minutes.

5. Remove foil, sprinkle the remaining cheese over the top, and return to the oven. Bake uncovered for 10 more minutes, until cheese is melted and bubbly.

Serve & enjoy!