This Is a Cassarole That Really Packs In The Flavor

Hey, this might be the best thing you fix all week because whatever you don’t eat for dinner can be lunch left-overs the next day.

I was thinking about this dish and how easy it is to make and realize that this would also be a great meal to take to someone in need of a meal because of an illness, a new baby, or just because a little TLC would go a long way.

FAJITA CHICKEN CASSEROLE
Ingredients:

• 4 cups shredded cooked chicken (about 3 large breasts)
• 2 cups instant rice
• 1 (10.5-Ounce) can cream of chicken soup
• 1 cup sour cream
• 1 cup frozen diced onion and bell pepper blend
• 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
• 1½ cups chicken broth
• 1 (1.12-Ounce) packet fajita seasoning
• 2 cups shredded Mexican blend cheese

Directions:

1. Preheat the oven to 350°F.
2. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
3. In a large bowl, combine the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese.
4. Mix to combine.
5. Pour the mixture into the prepared dish and spread it evenly.
6. Bake for about 25 minutes.
7. Remove from the oven, top with the remaining cheese and return to the oven until the cheese is melted.

Quick Tip: Have a huge gathering? Double the recipe! Need to take make several meals for just a few people, make this in several loaf pans.

Recipe and photo courtesy of Stacey from Southern Bite