Chicken Fajita Casserole

• servings: 6 servings
• total time: 50 minutes

Ingredients

1 tablespoon olive oil

1 medium green pepper, chopped

1 medium sweet red pepper, chopped

1/2 medium onion, chopped

1-1/2 cups uncooked instant rice

1 can (10 ounces) diced tomatoes and green chiles

1-1/2 cups reduced-sodium chicken broth

3 tablespoons fajita seasoning mix

2 cups cubed cooked chicken breast

1 cup sour cream

2 cups shredded Mexican cheese blend, divided

Optional: Guacamole and tortilla chips

Directions

1. Preheat oven to 375°. In a large oven-safe skillet, heat oil over medium heat. Add peppers and onion; cook until tender, 4-5 minutes. Stir in rice, diced tomatoes, broth and fajita seasoning. Simmer on low until rice is tender, 5-7 minutes. Stir in chicken, sour cream and 1 cup of cheese.

2. Cover; bake for 15 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake until cheese is bubbly and golden brown, 10-12 minutes. Serve with guacamole and tortilla chips, if desired.

Notes

Make a few extra chicken breasts to balance the meal better.

Boneless skinless chicken breasts or thighs are excellent choices. Bake, grill, or pop your chicken into a slow cooker or an electric pressure cooker until it reaches an internal temperature of 165°.