Fajita Chicken Bake (Printable Version)
# What You'll Need:
→ Main Components
01 -
1 bag (227 g) Mexican-style shredded cheese blend
02 -
1 packet (32 g) fajita seasoning
03 -
360 ml chicken broth
04 -
1 can (284 g) diced tomatoes with chilies, including the juice
05 -
1 cup (140 g) frozen mix of onions and bell peppers, chopped
06 -
1 cup (240 g) sour cream
07 -
1 can (298 g) creamy chicken soup
08 -
2 cups (370 g) uncooked instant rice
09 -
4 cups (about 600 g) already cooked and torn chicken breast
# Steps to Follow:
01 -
Grab your nonstick spray and lightly coat a 23x33 cm (9x13-inch) baking pan.
02 -
Toss together the chicken, rice (don't cook it yet), sour cream, creamy chicken soup, frozen onion and pepper blend, diced tomatoes (with their juice!), chicken broth, fajita seasoning, plus half of your cheese blend in a big bowl. Stir well so it all comes together nicely.
03 -
Pour that mixture into your greased pan and spread it out with a spatula so it's even all over.
04 -
Put foil on top and stick the pan into an oven preheated to 175°C. Let it bake for 35 minutes.
05 -
Take the foil off, cover everything with the rest of your cheese, then bake it again without the foil for another 10 minutes. Wait for the cheese to get bubbly and browned in spots.
# Additional Tips:
01 -
Waiting about 5 minutes after baking makes it easier to slice and keeps everything together better.