Easy Chicken Fajita Bake (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
4 cups shredded cooked chicken (about 2 large breasts)
02 -
2 cups instant rice
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1 (10.5-ounce) can cream of chicken soup
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1 cup sour cream
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1 cup frozen diced onion and bell pepper blend
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1 (10-ounce) can diced tomatoes with chilies (like Rotel), undrained
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1 1/2 cups chicken broth
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1 (1.12-ounce) packet fajita seasoning (McCormick recommended)
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1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)
# Let's Cook!:
01 -
Preheat the oven to 350°F. Lightly spray a 9x13 inch baking dish with nonstick cooking spray
02 -
In a large bowl, stir together the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese
03 -
Pour the mixture into the prepared dish and spread it evenly. Wrap tightly in aluminum foil
04 -
Bake for 35 to 45 minutes or until the rice is tender
05 -
Remove from the oven, top with the remaining cheese and return to the oven until the cheese is melted
# Cook's Notes:
01 -
Can use rotisserie chicken for quicker prep
02 -
Covering with foil is important to help rice cook properly
03 -
Let stand for 5 minutes before serving