Description
This Chicken and Rice Queso Casserole is a cozy, cheesy weeknight dinner made with taco-seasoned chicken, creamy queso, green chiles, and fluffy rice—baked until bubbly and golden.
Ingredients
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1 tablespoon oil
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1 pound chicken breast, diced into bite-size pieces
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1 oz taco seasoning
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15 oz queso (jarred queso dip)
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¾ cup half and half
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4.5 oz chopped green chiles (1 small can)
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¾ cup finely minced onion
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2 cups instant white rice, cooked (per package directions)
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1 cup shredded Mexican cheese blend
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Optional: fresh diced cilantro, for serving
Instructions
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Preheat oven to 350°F. Spray a 3-quart casserole dish with nonstick spray.
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Heat oil in a skillet over medium heat. Add diced chicken and cook until done. Stir in taco seasoning and coat well.
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Cook instant rice according to package directions.
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In a large bowl, mix cooked rice with queso, half and half, green chiles, and minced onion.
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Spread the rice mixture into the casserole dish. Top with cooked chicken and shredded cheese.
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Bake 20–25 minutes, until cheese is melted and casserole is hot throughout.
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Serve warm. Optional: garnish with cilantro.
Notes
Rotisserie chicken shortcut: Use about 3 cups shredded cooked chicken and toss with taco seasoning.
Make it spicier: Use hot green chiles or add a pinch of cayenne.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Reheat: Microwave in 30–60 second bursts or warm in the oven at 350°F until hot.
Freeze: Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course, Casserole
- Method: Stovetop+Baking
- Cuisine: American , Tex-Mex
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 458 kcal
- Sugar: 4 g
- Sodium: 930 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 108 mg