{"id":1957,"date":"2025-01-21T01:23:07","date_gmt":"2025-01-21T01:23:07","guid":{"rendered":"https:\/\/boodiz.com\/?p=1957"},"modified":"2025-01-21T01:23:07","modified_gmt":"2025-01-21T01:23:07","slug":"chicken-fajita-casserole","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=1957","title":{"rendered":"Chicken Fajita Casserole"},"content":{"rendered":"\n

ingredients:
<\/strong>Four cups of cooked, shredded chicken (about two large breasts)
Two cups of instant rice
One can of cream of chicken soup (10.5 ounces)<\/p>\n\n\n\n

One cup of sour cream
One cup of frozen bell pepper and onion blend
One 10-oz can of diced tomatoes with undrained chiles (like Rotel)
1\u00bd cups of chicken stock
One package (1.12-ounce) of fajita seasoning
One container (8 ounces) of shredded Mexican blend cheese (about 2 cups)<\/p>\n\n\n\n

INSTRUCTIONS
<\/strong>Lightly butter a 9 x 13-inch baking dish and preheat the oven to 350\u00b0F (175\u00b0C).
Shredded chicken, quick rice, sour cream, cream of chicken soup, onion and bell pepper combination, tomatoes with juice and chilies, chicken broth, and fajita seasoning should all be combined in a large mixing dish. Mix thoroughly.
Evenly distribute the ingredients after pouring it into the baking dish.
Add shredded Mexican mix cheese on top.
Bake for half an hour after covering with aluminum foil.<\/p>\n\n\n\n

After taking off the foil, bake for ten to fifteen more minutes, or until the cheese is bubbling and melted.
Before serving, let it to cool slightly.<\/p>\n\n\n