• 4 c. shredded cooked chicken (about 3 large breasts)... or, 2 (12.5 ounce) cans of pre-cooked chicken breasts
• 2 c. instant rice
• 1 (10.5 ounce) can cream of chicken soup
• 1 c. sour cream
• 1 c. frozen diced onion and bell pepper blend
• 1 (10-ounce) can diced tomatoes with chilies (like Ro•Tel), undrained
• 1-1/2 c. chicken broth
• 1 (1.12-ounce) packet fajita seasoning
• 1 (8-ounce) (2 cups) shredded Mexican blend cheese

1. Preheat oven to 350°F.
2. Lightly spray a 9x13 baking dish with nonstick cooking spray.
3. In a large bowl, combine all of the ingredients except only add about half of the cheese. Mix to combine.
4. Pour into the prepared dish and spread evenly. Bake for about 25 minutes.
5. Remove from oven and top with remaining cheese. Return to oven until the cheese is melted.

About 8 servings.