Preparation

Step 1: Prepare the Dish

Begin by preheating your oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray. This prevents sticking and ensures easy serving later.

Step 2: Mix the Casserole Base

In a large mixing bowl, combine the following:

• 4 cups of shredded cooked chicken

• 2 cups uncooked instant rice

• 1 can of cream of chicken soup

• 1 cup sour cream

• 1 cup frozen onion and bell pepper blend

• 1 can diced tomatoes with chilies (including juice)

• 1 ½ cups chicken broth

• 1 packet fajita seasoning

• 1 cup (half the bag) of shredded Mexican cheese

Mix all the ingredients thoroughly until well combined. The mixture will look creamy and colorful, with chunks of chicken, rice, and veggies throughout.

Step 3: Assemble

Pour the casserole mixture into the prepared baking dish. Use a spatula or spoon to spread it out evenly so it bakes uniformly.

Step 4: Bake Covered

Cover the dish tightly with aluminum foil to trap moisture and ensure the rice cooks evenly. Bake in the preheated oven for 35 minutes.

Step 5: Add Cheese and Finish Baking

After 35 minutes, remove the foil and sprinkle the remaining cheese evenly over the top of the casserole. Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is fully melted, bubbling, and lightly golden.