Fajita Chicken Casserole

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

1 1/2 cups chicken broth

1 (1.12-ounce) packet fajita seasoning (I prefer McCormick)

1 (8-ounce) package shredded Mexican blend cheese (2 cups)

Prep Time: 10 mins

Cook Time: 30 mins

Servings: 6 to 8

Heat oven to 350 F. Lightly spray a 9-by-13-inch baking dish with nonstick cooking spray.

In a large bowl, mix first eight ingredients with about half the cheese.

Pour mixture into the prepared dish, spreading it evenly. Wrap the dish tightly with foil.

Bake about 25 minutes or until rice is tender. Remove foil, top with remaining cheese. Return to oven until cheese is melted.