1-First, preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray. In a large bowl, stir together the 4 cups shredded cooked chicken, 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 (undrained), 1.5 cups chicken broth, 1 (1.12-ounce) packet fajita seasoning, and half of the 1 (8-ounce) package shredded Mexican blend cheese.

2-Pour the mixture into the prepared baking dish and spread it evenly, then wrap it tightly with aluminum foil. Bake for 35 to 45 minutes or until the rice is tender. Once done, remove from the oven, top with the remaining cheese, and return to the oven until the cheese melts.