Step-by-Step Instructions
Prepare the Dish:
Spray a nine by thirteen inch casserole dish with nonstick spray so the casserole lifts out cleanly and does not stick on the edges.
Mix the Casserole Base:
In a roomy mixing bowl blend the shredded chicken with uncooked instant rice. Stir in the cream of chicken soup and sour cream until smooth. Add the frozen onion and bell pepper blend straight from the freezer for efficiency. Pour in the entire can of diced tomatoes with chilies including the liquid to boost flavor. Stir in the chicken broth to provide the proper moisture and cook the rice. Sprinkle the fajita seasoning over and fold in about half the shredded cheese for that signature gooey result. Combine thoroughly until everything is coated and evenly mixed.
Assemble:
Scoop the casserole mixture into your prepared pan and use a spatula to spread it evenly corner to corner. This step ensures every bite has a bit of chicken rice and veggies.
Bake Covered:
Cover the casserole tightly with foil so the steam cooks the rice and melds the flavors. Place in a preheated oven set to three hundred fifty degrees Fahrenheit. Bake for thirty five minutes to let all the flavors develop and ensure the rice is nearly tender.
Add Cheese and Finish Baking:
Take off the foil and scatter the remaining cheese all over the top. Place back in the oven and bake uncovered for about ten minutes until the cheese is melted and bubbling and the edges start to become golden brown. Let it rest a few minutes before serving so it sets just enough for scooping.
The most important part is just ahead — click NEXT »»
