Check out what tips our friends over at Southern Bite gave about this dish:

“Because of the short cooking time (in both methods) I’ve opted for frozen bell peppers and onions.  They cook through faster and offer a softer texture than fresh.  If you’re feeling adventurous, you can chop your own onions and peppers and saute them in a super hot skillet before mixing the casserole together for even more flavor.  Let also chat about our seasoning here.  There are tons of fajita seasoning packets out there.  Feel free to use your favorite.  I’ve tasted a bunch of them and this McCormick version is my absolute favorite.  It has a smoky flavor that really adds to the dish.  Now, don’t go hunting all over town for it – nothing is worth that – but if you can find it, get it.”

Definitely feel free to use fresh veggies.  I have done it and it’s super tasty. But the way the recipe is now really tastes amazing as it is.

Ingredients

4 cups Perdue shredded cooked chicken (about 3 large breasts)

2 cups Mahatma instant rice

1 (10.5-Ounce) can Progresso cream of chicken soup

1 cup Daisy sour cream

1 cup frozen Bird’s Eye diced onion and bell pepper blend

1 (10-ounce) can Hunt diced tomatoes with chilies, drained

1½ cups Swanson’s chicken broth

1 (1.12-Ounce) packet McCormick fajita seasoning

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

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Quick Tip: Use different heat levels in the chilis for a nice kick.

Thank you to Southern Bite for this awesome recipe!