I love anything Mexican so I knew I had to find the perfect chicken recipe (chicken trumps beef any time in my tacos!). Well, after trying many recipes, from a whole chicken breast to shredded chicken, I knew this was it. It was already in strips and perfectly good in flavors. This has got to be the easiest casserole dish, with the most amount of options, ever tried in my house!
Check out what our friends over at Southern Bite had to say about this:
“The best part is it’s got your veggies, protein, and starch all right in there so you can have dinner on the table in about 30 minutes and only have a bowl and a dish to wash – well, that is if you use paper plates, but I digress…”
Oh yes, that is my favorite type of dish. All the elements in one dish, there is no going wrong with this one!
Ingredients
4 cups shredded cooked chicken (about 3 large breasts)
2 cups instant rice
1 (10.5-Ounce) can Campbell’s cream of chicken soup
1 cup Daisy sour cream
1 cup frozen diced onion and bell pepper blend
1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), drained
1½ cups Swanson chicken broth
1 (1.12-Ounce) packet fajita seasoning (I prefer McCormick)
1 (8-ounce) (2 cups) shredded Mexican blend cheese
Instructions
Preheat the oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray. In a large bowl, combine the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, drained tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese. Mix to combine. Pour the mixture into the prepared dish and spread it evenly. Bake for about 25 minutes. Remove from the oven, top with the remaining cheese and return to the oven until the cheese is melted.
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Quick Tip: Cover with all the cheese you’d like!
Thanks again to Southern Bite for this amazing recipe.