✅ Step 1: Preheat and Prepare

• Preheat your oven to 175°C (350°F).

• Lightly grease a 23×33 cm (9×13-inch) baking dish with nonstick spray or oil.

✅ Step 2: Mix Ingredients

In a large mixing bowl, combine the following:

• 4 cups shredded cooked chicken

• 2 cups uncooked instant white rice

• 1 can cream of chicken soup

• 1 cup sour cream

• 1 cup frozen diced onion and bell pepper blend

• 1 can diced tomatoes with chilies (do not drain)

• 360 ml chicken broth

• 1 packet fajita seasoning

• Half of the shredded Mexican cheese blend (save the rest for topping)

Mix thoroughly until well combined.

✅ Step 3: Assemble

• Pour the mixture evenly into the greased baking dish.

• Use a spatula to spread the top flat for even baking.

✅ Step 4: First Bake (Covered)

• Cover the dish tightly with aluminum foil.

• Bake in the preheated oven for 35 minutes.

✅ Step 5: Final Bake (Uncovered)

• Remove foil.

• Sprinkle the remaining cheese evenly over the top.

• Return to oven and bake uncovered for 10 more minutes, or until the cheese is melted and bubbly.

✅ Step 6: Rest & Serve

• Remove from oven and let rest for 5–10 minutes before serving.

• This helps the casserole set and makes slicing easier.