Chicken and Rice Queso Casserole Recipe

Introduction

This Chicken and Rice Queso Casserole is a comforting and flavorful dish that’s perfect for a cozy weeknight dinner. Creamy queso combined with tender chicken and seasoned rice makes every bite satisfying and delicious.

Ingredients

• 1 tablespoon oil
• 1 pound chicken breast
• 1 oz taco seasoning
• 15 oz queso
• ¾ cup 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 the oven to 350°F (175°C). Prepare a 3-quart casserole dish by spraying it with nonstick cooking spray.
2. Step 2: Dice the chicken breast into bite-sized pieces. In a skillet, heat the oil over medium heat, then add the diced chicken. Cook until the chicken is fully cooked through.
3. Step 3: Sprinkle the taco seasoning over the cooked chicken and stir to coat evenly. Remove from heat once seasoned.
4. Step 4: Cook the instant white rice according to the package instructions. Once ready, transfer the rice to a large mixing bowl.
5. Step 5: Add the queso, half and half, chopped green chiles, and minced onion to the rice. Mix everything until well combined.
6. Step 6: Pour the rice mixture into the prepared casserole dish. Evenly spread the cooked chicken over the top, then sprinkle with shredded Mexican cheese blend.
7. Step 7: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is heated through.
8. Step 8: Remove from oven and let it sit for a few minutes before serving. For added freshness, garnish with chopped cilantro if desired.

Tips & Variations

• For extra spice, add a pinch of cayenne pepper or serve with sliced jalapeños.
• Substitute the half and half with whole milk or cream for a richer casserole.
• Use cooked brown rice instead of instant white rice for a heartier texture.
• Leftover shredded chicken can be used instead of raw chicken breast to save time.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover the casserole with foil and warm it in the oven at 350°F for about 15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use thawed frozen chicken breasts. Just ensure they are fully thawed before dicing and cooking.

Is it possible to make this casserole dairy-free?

You can substitute the queso and half and half with dairy-free cheese and milk alternatives, but the texture and flavor may be slightly different.

Chicken and Rice Queso Casserole Recipe

Print Recipe

★★★★★

4.9 from 128 reviews

This Chicken and Rice Queso Casserole is a comforting and creamy baked dish combining tender seasoned chicken, cheesy queso, green chiles, and fluffy rice for a delicious and easy meal that’s perfect for weeknight dinners.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Chicken

• 1 tablespoon oil
• 1 pound chicken breast, diced into bite-size pieces
• 1 oz taco seasoning

Casserole Mixture

• 15 oz queso
• 3/4 cup half and half
• 4.5 oz chopped green chiles
• 3/4 cup finely minced onion
• 2 cups instant white rice, cooked according to package directions

Topping

• 1 cup shredded Mexican cheese blend

Instructions

1. Preheat Oven: Heat the oven to 350°F (175°C). Prepare a 3-quart casserole dish by spraying it with nonstick cooking spray to prevent sticking.
2. Cook Chicken: Heat oil in a skillet over medium heat, add the diced chicken breast, and cook until fully cooked through, about 7-10 minutes. Season the chicken with the taco seasoning evenly and stir to coat.
3. Prepare Rice Mixture: Cook the instant white rice according to the package directions. In a large mixing bowl, combine the cooked rice with queso, half and half, chopped green chiles, and finely minced onion. Mix thoroughly until evenly blended.
4. Assemble Casserole: Transfer the rice mixture into the prepared casserole dish. Evenly top the rice with the cooked, seasoned chicken, then sprinkle the shredded Mexican cheese blend over the top.
5. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and the casserole is warmed through completely.
6. Serve: Carefully remove the casserole from the oven and serve immediately. Optionally garnish with fresh diced cilantro for added freshness and flavor.

Notes

• You can substitute the half and half with whole milk or cream depending on desired richness.
• For a spicier dish, add diced jalapeños or a pinch of cayenne pepper.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Instant rice is used for convenience; you can use regular rice but adjust cooking times accordingly.
• Adding fresh cilantro as a garnish adds brightness and complements the flavors well.

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