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Chicken and Rice Queso Casserole

Cheesy Chicken and Rice Queso Casserole for Cozy Nights

This Chicken and Rice Queso Casserole is creamy, cheesy, and ideal for cozy family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Casserole
  • 2 tablespoons Olive Oil Use any neutral oil like canola if preferred for cooking.
  • 1 lb Boneless, Skinless Chicken Breasts Cut into 1-inch pieces for even cooking and tenderness.
  • 1 oz Taco Seasoning Adds a punch of flavor; a homemade blend can be a great substitute.
  • 1/2 cup Minced Onion Fresh or dried onion provides savory depth.
  • 4 oz Chopped Green Chiles Substitute fresh jalapeños for extra spice if desired.
For the Creamy Sauce
  • 15 oz Queso Dip Homemade queso can be used for a personalized touch.
  • 3/4 cup Heavy Cream Sour cream or milk can lighten things up.
  • 1 cup Shredded Mexican Cheese Blend Feel free to substitute with Monterey Jack or Cheddar.
For the Rice Base
  • 2 cups Instant Rice Any cooked rice works, adjust cooking time for brown rice.
For Topping and Garnish
  • Freshly Chopped Parsley Use for a pop of color and freshness.
  • 1/2 tsp Red Pepper Flakes Adjust according to your heat preference.

Equipment

  • large skillet
  • mixing bowl
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Spray a 7x11-inch baking dish lightly with cooking spray.
  2. In a large skillet, heat olive oil over medium-high heat. Add the cut chicken breasts and sauté for about 4 minutes until cooked through.
  3. Season the chicken with taco seasoning and red pepper flakes, stirring well to coat before removing from heat.
  4. In a mixing bowl, combine cooked instant rice, queso dip, heavy cream, minced onion, and drained green chiles. Stir until creamy.
  5. Transfer the rice mixture into the baking dish, spreading evenly across the bottom. Layer sautéed chicken on top.
  6. Sprinkle shredded Mexican cheese blend over the chicken layer, covering completely.
  7. Bake in the preheated oven for 25 minutes, or until cheese is melted and bubbly.
  8. Remove from oven, cool for a few minutes, then garnish with parsley and serve hot.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 42gProtein: 30gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 6mgCalcium: 300mgIron: 2mg

Notes

Allow leftovers to cool completely before storing in an airtight container for up to 3 days. Can be frozen for up to 3 months.

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