Loaded with queso and full of flavor this Chicken and Rice Queso Casserole recipeĀ is one of the best recipes. From start to finish it's done in less than an hour and is loved by the entire family.Ā
I love putting a twist on classic dinner recipes. My basic Chicken and Rice Casserole is a favorite with my family and this Chicken and Rice Queso Casserole quickly became a staple in on our menu.Ā
How to make Chicken and Rice Queso Casserole:
Step one: Get started by preheating your oven to 350Ā°F. Then prepare a 3-quart casserole dish with nonstick cooking spray.
Step two: Next you want to dice your chicken into bite-size pieces. Then cook your chicken in a skillet until cooked through then season with taco seasoning.
- Tip: To save time you can use pre-cooked chicken like a shredded rotisserie.Ā
Step three:Ā Next cook rice according to package directions. Once cooked add to a large mixing bowl and mix rice with queso, half and half, green chiles, and minced onion.
- Tip: I use instant rice to save time when preparing but you can use any rice that you have on hand just prepare it to the package directions.Ā
Step four: Now that everything is mixed you can place the rice mixture into your prepared casserole then top with cooked chicken and shredded cheese.
Baking Instructions:
Step five:Ā Now it's time to bake. Place the casserole in the oven to bake 20-25 minutes or until cheese is melted and casserole is warm throughout.
Step six: Remove from oven to serve. Optional serve garnished with fresh diced cilantro.
Make-Ahead Directions:
To make this the day before following the directions through step four. Cover with foil and then place in the fridge for up to 48 hours then bake according to directions or until your casserole is warm throughout.
Chicken and Rice Recipes:
Here are more of my favorite chicken and rice recipes.
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Chicken and Rice Queso Casserole
Ingredients
- 1 tablespoon oil
- 1 pound chicken breast
- 1 oz taco seasoning
- 15 oz queso
- Ā¾ cups half and half
- 4.5 oz chopped green chiles
- Ā¾ cup finely minced onion
- 2 cups instant white rice
- 1 cup shredded Mexican cheese blend
Instructions
- Heat oven to 350Ā°F. Prepare a 3-quart casserole dish with nonstick cooking spray.
- Dice chicken into bite-size pieces. In a skillet heat oil then add in diced chicken. Cook chicken in skillet until cooked through then season with taco seasoning.
- Cook rice according to package directions. Once cooked add to a large mixing bowl and mix rice with queso, half and half, green chiles, and minced onion.
- Place rice mixture into your prepared casserole then top with cooked chicken and shredded cheese.
- Place in the oven to bake 20-25 minutes or until cheese is melted and casserole is warm throughout.
- Remove from oven to serve. Optional serve garnished with fresh diced cilantro.
Notes
- To save time you can use pre-cooked chicken like a shredded rotisserie.
- I use instant rice to save time when preparing but you can use any rice that you have on hand just prepare it to the package directions.Ā
Make-Ahead Directions:
To make this the day before following the directions through step four. Cover with foil and then place in the fridge for up to 48 hours then bake according to directions or until your casserole is warm throughout.ĀNutrition
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