Ingredients
→ Main Components
4 cups (approximately 600 g) shredded cooked chicken breast
2 cups (370 g) uncooked instant white rice
1 can (298 g) cream of chicken soup
1 cup (240 g) sour cream
1 cup (140 g) frozen diced onion and bell pepper blend
1 can (284 g) diced tomatoes with chilies, undrained
360 ml chicken broth
1 packet (32 g) fajita seasoning
1 bag (227 g) shredded Mexican-style cheese blend
Instructions
Lightly grease a 23×33 cm (9×13-inch) ovenproof dish with nonstick cooking spray.
In a large mixing bowl, combine shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded Mexican cheese blend. Mix thoroughly until all ingredients are evenly incorporated.
Spread the prepared mixture evenly into the greased baking dish, smoothing the surface with a spatula.
Cover the dish with aluminum foil and bake in a preheated oven at 175°C for 35 minutes.
Remove foil, sprinkle the remaining cheese evenly over the top, and return to the oven. Bake uncovered for a further 10 minutes, until the cheese is melted and bubbling.
Notes
- Allow the casserole to rest for 5 minutes before serving to ensure easier slicing and optimal texture.
Tools You’ll Need
- Large mixing bowl
- 23×33 cm (9×13-inch) ovenproof baking dish
- Aluminum foil
- Oven
- Spatula
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
- Contains milk and milk derivatives
- Contains gluten
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
