Instructions
Lightly grease a 33×23 cm casserole dish with nonstick spray to prevent sticking.
In a large mixing bowl, add shredded chicken, uncooked instant rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, undrained diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese. Mix thoroughly until the ingredients are homogeneous.
Evenly spread the combined mixture into the prepared casserole dish, smoothing the top with a spatula.
Cover the casserole dish tightly with aluminium foil and bake in a preheated oven at 175°C for 35 minutes.
Remove the foil, sprinkle the remaining shredded cheese over the surface, and return to the oven. Bake uncovered for an additional 10 minutes until the cheese is fully melted and bubbling.
Notes
- Ensure chicken is fully cooked and well-shredded for uniform texture.
- Allow casserole to rest for a few minutes after baking for easier serving.
Tools You’ll Need
- 33×23 cm oven-safe casserole dish
- Large mixing bowl
- Kitchen spatula
- Aluminium foil
