Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked chicken, instant rice, cream of chicken soup, sour cream, diced onion, diced red and green bell peppers, ROTEL, chicken broth, and fajita seasoning. Stir until all the ingredients are well combined and coated.
Pour the mixture into a greased 9x13-inch baking dish. Spread it out evenly, ensuring that the rice is submerged in the liquid for proper cooking.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the rice is tender and the casserole is hot throughout.
Once the casserole is cooked, remove it from the oven and sprinkle the shredded cheddar cheese on top. Return it to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for a few minutes. Serve it warm, garnished with chopped cilantro and crushed tortilla chips for added crunch. A dollop of sour cream on top is the cherry on the cake!
