Chicken and Rice Queso Casserole Recipe

Introduction

This Chicken and Rice Queso Casserole is a comforting, cheesy dish perfect for busy weeknights. With tender chicken, creamy queso, and fragrant spices, it combines simple ingredients into a deliciously satisfying meal.

Ingredients

• 1 tablespoon oil
• 1 pound chicken breast
• 1 oz taco seasoning
• 15 oz queso
• ¾ cups half and half
• 4.5 oz chopped green chiles
• ¾ cup finely minced onion
• 2 cups instant white rice
• 1 cup shredded Mexican cheese blend

Instructions

1. Step 1: Preheat your oven to 350°F and prepare a 3-quart casserole dish by spraying it with nonstick cooking spray.
2. Step 2: Dice the chicken into bite-sized pieces. Heat oil in a skillet over medium heat, then add the chicken. Cook until the chicken is fully cooked and no longer pink, then sprinkle with taco seasoning and stir to coat evenly.
3. Step 3: Cook the instant white rice according to the package instructions. Once cooked, transfer it to a large mixing bowl and stir in the queso, half and half, chopped green chiles, and minced onion until well combined.
4. Step 4: Spread the rice mixture evenly into the prepared casserole dish. Top with the cooked seasoned chicken and then sprinkle the shredded Mexican cheese blend over the top.
5. Step 5: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is heated through.
6. Step 6: Remove from the oven and let it cool slightly before serving. For a fresh touch, garnish with diced cilantro if desired.

Tips & Variations

• Use leftover rotisserie chicken to save time and add extra flavor.
• Swap half and half for whole milk or cream for a richer casserole.
• Add a pinch of smoked paprika or cumin for a deeper smoky flavor.
• Top with sliced jalapeños or a dollop of sour cream for extra zest.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk or water if needed to keep it creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of instant rice?

Yes, but be sure to adjust the cooking times and liquid quantities as fresh rice usually needs more time and water to cook fully before assembling the casserole.

What can I substitute for queso if I can’t find it?

You can use a creamy cheese dip, Velveeta, or a blend of melted cream cheese and cheddar as a flavorful replacement for queso in this recipe.

Chicken and Rice Queso Casserole Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

This Chicken and Rice Queso Casserole is a comforting and flavorful baked dish combining tender seasoned chicken, creamy queso sauce, spicy green chiles, and cheesy rice. Perfect for a cozy weeknight meal, it features a savory blend of Mexican-inspired flavors and a creamy cheesy texture that kids and adults alike will enjoy.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon oil
• 1 pound chicken breast, diced into bite-size pieces
• 1 oz taco seasoning
• 15 oz queso
• ¾ cups half and half
• 4.5 oz chopped green chiles
• ¾ cup finely minced onion
• 2 cups instant white rice, cooked
• 1 cup shredded Mexican cheese blend

Instructions

1. Preheat and prepare dish: Heat the oven to 350°F. Prepare a 3-quart casserole dish by spritzing it with nonstick cooking spray to prevent sticking.
2. Cook the chicken: Heat the oil in a skillet over medium heat. Add the diced chicken and cook until it is cooked through and no longer pink in the center, about 6-8 minutes. Stir in the taco seasoning to coat the chicken evenly.
3. Cook the rice: Prepare the instant white rice according to package instructions. Once cooked, transfer it into a large mixing bowl.
4. Mix queso sauce and vegetables: To the bowl with the rice, add the queso, half and half, chopped green chiles, and minced onion. Stir well to combine until the mixture is creamy and evenly mixed.
5. Assemble casserole: Pour the queso and rice mixture into the prepared casserole dish. Evenly distribute the cooked taco-seasoned chicken over the rice, then top with the shredded Mexican cheese blend.
6. Bake the casserole: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese on top is melted and bubbly and the casserole is warmed through.
7. Serve: Remove the casserole from the oven. Optional: garnish with fresh diced cilantro before serving for added freshness and flavor.

Notes

• Use cooked rice instead of instant if preferred, adjusting moisture as needed.
• For extra heat, add diced jalapeños or use spicy queso.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To make this dish lighter, use reduced-fat cheese and half and half.
• Freeze leftover casserole portions for up to 2 months.

Keywords: Chicken casserole, queso casserole, Mexican casserole, cheesy chicken and rice, baked chicken recipe