I can’t wait for you to give this dish a try. Seriously. I’m sure you’re going to enjoy it. It has a lot of taste, and my family loves it. It’s based on a Mexican Chicken Casserole that I’ve been preparing for years and featured a few years ago on Southern Plate. This one takes things further by including a packet of fajita spice mix for some incredible flavour.
The most significant thing is that it includes all of your vegetables, protein, and carbohydrate, so you can have dinner on the table in under 30 minutes with only a bowl and a dish to clean – well, unless you use paper plates, but I digress…
4 cups cooked shredded chicken (about 3 large breasts)
2 cups rice (instant)
1 can (10.5 oz.) cream of chicken soup
1 cup sour cream
1 cup onion and bell pepper diced from frozen
1 (10-ounce) undrained can chopped tomatoes with chiles (like Ro*Tel)
1 1/2 quarts chicken stock
1 fajita seasoning package (1.12-ounce) ( I prefer McCormick)
1 pound of shredded Mexican mix cheese (8 ounces) ( about 2 cups)
Preheat the oven to 350 degrees Fahrenheit. Using nonstick cooking spray, lightly coat a 9×13 inch baking dish. Combine the chicken, uncooked rice, chicken broth, fajita spice, chopped onion and bell pepper, tomatoes with chillies, chicken broth, and approximately half of the cheese in a large mixing bowl. To blend, stir everything together. Fill the prepared dish halfway with the mixture and smooth it out evenly—Preheat oven to 350°F and bake for 25 minutes. Remove from the oven, cover with the remaining cheese, and bake until melted.