4 cups shredded cooked chicken – I use one rotisserie chicken from Costco – white and dark meat
2 cups of instant rice, uncooked – I used minute rice
1 10.5 oz can of cream of chicken soup
1 cup sour cream
1 cup mix of onion and peppers – red, yellow, orange, green (you can use frozen or fresh…I prefer fresh)
1 can of Rotel
1 1/2 cups chicken broth
1 (1.12 oz.) packet fajita seasoning – I did make my own. You can get that recipe here..
2 cups shredded Mexican blend cheese – divided
Instructions
Preheat oven to 350°
Grease a 9 x 13 casserole dish
In a large bowl, combine shredded chicken, uncooked rice, cream of chicken soup, sour cream, onion and pepper blend, Rotel, chicken broth and fajita seasoning. Also add 1 cup of the cheese.
Stir until fully mixed.
Spread the mixture evenly into the prepared casserole dish
Cover tightly with foil and bake for 35 minutes, until the rice is tender and the casserole is hot and creamy.
Remove foil and sprinkle remaining cheese evenly on top.
Return to the oven, uncovered for another 10 minutes until the cheese is melted, bubbly and slightly golden.
Let casserole rest for 5 minutes before serving.
Serve with fresh avocado.
Thanks for stopping by – until next time, may your days be grace filled, your kitchen warm and your heart rooted right where you are. 🩶
