Chicken Fajita Casserole

Preheat the oven to 375 degrees F (190 degrees C).

Bring stock to a boil in a large pot. Add chicken breasts and cook until very tender no longer pink in the centers and juices run clear 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate keeping stock in the pot. Remove and discard bones fat and skin. Chop meat and set aside.

Add rice to the stock and bring to a boil over medium-high heat. Reduce heat to medium-low cover and simmer until rice is tender and stock has been absorbed 20 to 25 minutes. Set aside.

Heat oil in a large skillet over medium-high heat. Add bell peppers onions jalapeno peppers and garlic; saute until slightly tender about 5 minutes.

Combine chicken rice vegetables black beans salsa fajita seasoning salt and pepper in a large mixing bowl. Transfer to a large casserole dish and top with cheese.

Bake in the preheated oven until browned and bubbly about 30 minutes. Let rest for 10 minutes; serve with sour cream and tortilla strips on top.