Fajita Chicken Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups quick-cook rice
02 -
4 cups cooked chicken, shredded (from about 2 large breasts)
03 -
1 cup sour cream
04 -
1 (8-ounce) bag of pre-shredded Mexican cheese mix (about 2 cups)
05 -
1 (10-ounce) can diced tomatoes with chilies in their liquid, like Rotel
06 -
1 cup of a frozen mix of bell peppers and onions, diced
07 -
1 and a half cups of chicken stock
08 -
1 (10.5-ounce) can cream of chicken condensed soup
09 -
1 packet (1.12 ounces) of fajita seasoning
# Instructions:
01 -
Heat your oven to 350°F. Spray a 9x13 pan lightly with nonstick spray.
02 -
In a big bowl, toss in the chicken, uncooked rice, sour cream, soup, veggie mix, diced tomatoes, chicken stock, fajita seasoning, and about half of the cheese. Stir well.
03 -
Empty everything from the bowl into the greased pan, smoothing it out evenly. Cover tightly with foil.
04 -
Bake it for 35 to 45 minutes until the rice is completely soft and cooked through.
05 -
Pull the dish out of the oven, sprinkle on the rest of the cheese, and pop it back in until the cheese is gooey and melted.