When it comes to comfort food that’s easy to make and absolutely delicious, a Chicken and Rice Queso Casserole is hard to beat. I made this recipe recently, and I couldn’t believe how quickly it became a hit with my family.
The combination of creamy queso, tender chicken, and perfectly cooked rice is rich, satisfying, and full of flavor. What I love most is how versatile it is. With just a few tweaks, you can customize it to suit your taste or dietary needs. Trust me, once you make this, you’ll be adding it to your regular dinner rotation.
Ingredients
Here’s everything you’ll need to put together this mouthwatering casserole, along with some handy pro tips.
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces (Use fresh chicken for the best texture. Frozen may release excess water.)
- 2 cups of uncooked long-grain white rice (Avoid instant rice; regular rice absorbs the flavors better.)
- 2 ½ cups of chicken broth (Opt for low-sodium broth if you’d like more control over the saltiness.)
- 1 cup of nacho cheese sauce (This creates the core cheesy flavor. Warm it slightly for easier mixing.)
- 1 can (10 oz) of Rotel tomatoes with green chiles, undrained (Adds a spicy, tangy kick!)
- ½ cup of heavy cream (Makes the queso sauce extra rich and creamy.)
- 1 cup of shredded Mexican cheese blend (Grating your cheese fresh ensures better melting.)
- 1 teaspoon of garlic powder
- ½ teaspoon of onion powder
- ½ teaspoon of cumin
- ½ teaspoon of kosher salt
- ½ teaspoon of black pepper
- 1 tablespoon of olive oil (For cooking the chicken)
Note: This recipe serves 6 to 8, depending on portion sizes.
Variations
There are endless ways to customize this recipe:
- For a dairy-free option: Use dairy-free cheese and coconut cream in place of regular cheese and heavy cream.
- To make it spicier: Swap the regular Rotel for a spicy version or add diced jalapeños.
- Add more veggies: Toss in cooked bell peppers, onions, or even corn for extra flavor and nutrition.
- Switch the meat: Substitute chicken with ground beef or turkey, or use cooked, shredded rotisserie chicken for convenience.
For a creative twist on chicken, don’t miss our BBQ Chicken Grilled Cheese Recipe.
Cooking Time
Here’s a quick glance at how long you’ll need:
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Equipment You Need
- Large skillet for cooking the chicken
- 9×13-inch baking dish for the casserole
- Measuring cups and spoons for accuracy
- Medium mixing bowl for the queso sauce
- Aluminum foil to cover the dish for baking
How to Make Chicken and Rice Queso Casserole?
Making this casserole is straightforward and perfect for a weeknight meal. Here’s a step-by-step guide.
Step 1: Create the Rice Mixture
Preheat your oven to 350°F. While the oven heats, mix the uncooked rice, chicken broth, Rotel tomatoes, and half the nacho cheese sauce in your baking dish.
Step 2: Assemble the Casserole
Pour the heavy cream and the remaining nacho cheese sauce over the top. Gently spread the shredded cheese across the casserole.
Step 3: Bake the Casserole
Cover your dish tightly with aluminum foil, ensuring it traps the heat and steam. Bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes to brown the cheese slightly.
Step 4: Final Touches
Once baked, allow the casserole to cool for a few minutes. Garnish with chopped cilantro, sliced jalapeños, or fresh pico de gallo for added flair.
Additional Tips for Making This Recipe Better
These are some tips I’ve learned while making this dish that could make your version even better:
- Use long-grain white rice instead of minute rice, as it holds up better during cooking.
- Make sure the foil covers the casserole tightly to trap steam and cook the rice evenly.
- For more texture, try searing the chicken pieces before adding them to the casserole.
- Want an extra cheesy casserole? Double the shredded cheese for melty goodness on top.
- To amp up the flavor, consider marinating the chicken in a simple taco seasoning mix before cooking.
If you’re looking for a unique chicken dish, try our Chicken in Basil Cream Sauce Recipe.
How to Serve Chicken and Rice Queso Casserole?
Presentation is everything with this hearty dish. Serve it straight from the baking dish for a family-style dinner, or portion it onto plates for an elevated experience. A side of tortilla chips is excellent for scooping up any extra sauce. Garnish with a dollop of sour cream, fresh cilantro, or even diced avocados for a splash of color and freshness.
Nutritional Information
Here’s a breakdown for a single serving:
- Calories: 430
- Protein: 29g
- Carbohydrates: 46g
- Fat: 14g
Make Ahead and Storage
Making Ahead
You can assemble this dish a day in advance. Cover tightly with foil and store it in the fridge. When ready, bake as directed, adding 5 to 10 minutes to account for the chilled ingredients.
Storing Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully in the microwave or oven.
Freezing
This casserole also freezes well. Wrap it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Why You’ll Love This Recipe?
This casserole has so much to offer. Here are a few reasons you’ll love it as much as I do:
- Simple preparation: Everything cooks in one dish, with no complicated steps.
- Customizable: Perfect for dietary needs or taste preferences.
- Crowd-pleaser: The creamy, cheesy flavor wins over even picky eaters.
- Make-ahead-friendly: Ideal for meal preppers or hosting dinner guests.
- Budget-friendly: Uses pantry staples and affordable ingredients.
Common Mistakes to Avoid for Better Results
To ensure your casserole turns out perfect, keep these points in mind:
- Avoid overcooking the chicken. It should only be cooked until no longer pink; otherwise, it can dry out in the oven.
- Don’t skip the foil. The steam is essential for cooking the rice properly.
- Use the right kind of rice. Instant rice won’t cook evenly or absorb the flavors as well as long-grain rice does.
- Stir the rice mixture thoroughly. This prevents any dry spots or uneven cooking.
- Test the doneness of the rice before serving. Firm rice may need a few extra minutes in the oven.
With these simple tips, you’re sure to create a casserole that becomes a family favorite. Whether you’re looking for comfort food or a quick and easy dinner option, this Chicken and Rice Queso Casserole delivers on all fronts. Get ready to enjoy a creamy, cheesy crowd-pleaser that everyone will love!
For more chicken-based recipes, check out our Chicken Recipes.
Chicken and Rice Queso Casserole Recipe
Ingredients
Method
- Preheat your oven to 350°F. While the oven heats, mix the uncooked rice, chicken broth, Rotel tomatoes, and half the nacho cheese sauce in your baking dish.
- Pour the heavy cream and the remaining nacho cheese sauce over the top. Gently spread the shredded cheese across the casserole.
- Cover your dish tightly with aluminum foil, ensuring it traps the heat and steam. Bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes to brown the cheese slightly.
- Once baked, allow the casserole to cool for a few minutes. Garnish with chopped cilantro, sliced jalapeños, or fresh pico de gallo for added flair.
Notes
- Use long-grain white rice instead of minute rice, as it holds up better during cooking.
- Make sure the foil covers the casserole tightly to trap steam and cook the rice evenly.
- For more texture, try searing the chicken pieces before adding them to the casserole.
- Want an extra cheesy casserole? Double the shredded cheese for melty goodness on top.
- To amp up the flavor, consider marinating the chicken in a simple taco seasoning mix before cooking.
