Ingredients:
2 cups instant rice
1 (10.5-ounce) can cream of chicken soup
1 cup sour cream
1 cup chicken broth
2 cups cooked chicken, shredded
1 packet fajita seasoning mix
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 onion, sliced
1 1/2 cups shredded cheddar cheese
1 tablespoon olive oil
Fresh cilantro, chopped (for garnish)
Directions:
I. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
II. Cook the instant rice according to package instructions. Once cooked, spread the rice evenly in the prepared baking dish.
III. In a large bowl, mix together the cream of chicken soup, sour cream, chicken broth, and fajita seasoning until well combined.
IV. In a skillet, heat the olive oil over medium heat. Add the sliced bell peppers and onion, sautéing until they are tender, about 5 minutes.
V. Add the shredded chicken and sautéed peppers and onions to the soup mixture. Stir until everything is evenly coated.
VI. Pour the chicken and vegetable mixture over the rice in the baking dish, spreading it out evenly.
VII. Sprinkle the shredded cheddar cheese over the top of the casserole.
VIII. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
IX. Garnish with fresh cilantro before serving.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Kcal: 400 kcal per serving
Servings: 6
