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Chicken and Rice Queso Casserole Recipe
Ash Tyrrell

Chicken and Rice Queso Casserole Recipe

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Main Course
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Pour the heavy cream and the remaining nacho cheese sauce over the top. Gently spread the shredded cheese across the casserole.
  3. 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.
  4. 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.