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Queso dip is not only for snacking! It’s the perfect cheesy and creamy base for this Chicken and Rice Queso Casserole.
This meal is quick to make using minute rice and simple pantry staples. Chicken is perfectly seasoned, and adding cheese on top makes it irresistible!
Ingredients for Chicken and Rice Queso Casserole
- Olive oil
- Boneless, skinless chicken breasts
- Taco seasoning
- Dried parsley
- Red pepper flakes
- Queso dip
- Heavy cream
- Chopped green chiles
- Onion
- Instant white rice
- Shredded Mexican cheese blend
- Chopped parsley for serving
How to Make Chicken and Rice Queso Casserole
1. Spray a 7×11-inch baking dish with cooking spray, and preheat the oven to 350 F.
2. Heat the olive oil in a large skillet over medium-high heat and brown the diced chicken until fully cooked, about 4 minutes. Season with taco seasoning, dried parsley, and red pepper flakes.
3. In a large bowl, mix together the cooked rice, queso, heavy cream, minced onion, and green chiles until well combined.
4. Spoon the rice mixture into the prepared baking dish.
5. Top the rice mixture evenly with the cooked chicken.
6. Sprinkle the shredded cheese evenly on top, and bake for 25 mins until the cheese is melted and bubbly.
7. Serve with freshly chopped parsley on top.
Can I Freeze Chicken and Rice Queso Casserole?
Yes, you can, but first let the dish cool down completely. Store it in an airtight container or freezer bag, and freeze for up to 3 months.
Your leftovers can be stored in the refrigerator in an airtight container for up to 3 days. You can later reheat them in the microwave.
What to Serve with Chicken and Rice Queso Casserole?
This creamy and cheesy dish needs a tangy, zesty side salad for balance.
Stir-fry veggies, or buttered, steamed veggies are also a great side dish for this entree.
Queso dip is a great ingredient for making creamy and cheesy baked rice casseroles!
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Chicken and Rice Queso Casserole
Queso dip is not only for snacking! It’s the perfect cheesy and creamy base for this Chicken and Rice Queso Casserole.
Ingredients
- 2 tsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 oz packet taco seasoning
- 1 tsp dried parsley
- ½ tsp red pepper flakes
- 15 oz queso dip
- ¾ cup heavy cream
- 1- 4 oz can chopped green chiles
- ½ cup minced onion
- 2 cups instant rice, cooked
- 1 cup shredded Mexican cheese blend
- Freshly chopped parsley for garnish
Instructions
- Spray a 7x11-inch baking dish with cooking spray, and preheat the oven to 350 F.
- Heat the olive oil in a large skillet over medium-high heat and brown the diced chicken until fully cooked, about 4 minutes. Season with taco seasoning, dried parsley, and red pepper flakes.
- In a large bowl, mix together the cooked rice, queso, heavy cream, minced onion, and green chiles until well combined.
- Spoon the rice mixture into the prepared baking dish.
- Top the rice mixture evenly with the cooked chicken.
- Sprinkle the shredded cheese evenly on top, and bake for 25 mins until the cheese is melted and bubbly.
- Serve with freshly chopped parsley on top.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 318Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 113mgCarbohydrates: 21gFiber: 1gSugar: 5gProtein: 29g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.