Monday, January 25, 2016

Chicken Fajita and Rice Bake






I love a good casserole every once in a while and I thought this Chicken Fajita and Rice Bake was a fun twist from the traditional chicken fajitas. It's easy, healthy, and delish!


Chicken Fajita and Rice Bake
Serves 8
WW PP=6
Cal 254, Carb 27.8 Fat, 5.7, Fiber 2, Protein 18.7

Ingredients
16 oz. boneless skinless chicken tenders, cut into pieces
I pkg. fajita seasoning
1 bag fajita veggies (such a time saver but you can chop your own)
1/2 cup reduced fat sour cream
1.5 cup reduced fat shredded cheddar jack cheese, divided
2 cups cooked rice


Pre-Heat oven to 375.

In a large bowl combine chicken, fajita, seasoning, sour cream, half of the cheese, and rice.

Pour into a 13x9 baking dish and cook, uncovered, for 30 minutes. Top with remaining shredded cheese and continue cooking another 10 minutes or until cheese is melted and casserole is bubbly. Enjoy!

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