Imagine a comforting dish that combines tender chicken, creamy queso, and fluffy rice all baked to perfection in one casserole. This Chicken and Rice Queso Casserole delivers bold flavors and a rich texture that will satisfy the whole family’s cravings with every bite.
Perfect for busy weeknights or casual gatherings, this casserole comes together in under an hour, making it a delicious and efficient meal solution that never compromises on taste or heartiness.
- It’s a one-pan meal packed with creamy queso and flavorful taco-seasoned chicken for easy preparation and cleanup.
- Ready in less than an hour, ideal for busy families looking for a hearty dinner.
- Customizable with your favorite cheese or rice variations to suit dietary needs.
Ingredients
- 1 tablespoon oil: Used for sautéing chicken to ensure a golden sear and lock in flavors for a juicy result.
- 1 pound chicken breast: Diced into bite-sized pieces, providing lean protein and the hearty base for this casserole.
- 1 oz taco seasoning: Adds bold southwestern spices that perfectly complement the creamy cheese and chicken.
- 15 oz queso: A smooth and flavorful melted cheese sauce that brings richness and creaminess to the casserole.
- ¾ cups half and half: Lightens the queso slightly while maintaining a creamy texture for the casserole mixture.
- 4.5 oz chopped green chiles: Adds a mild heat and subtle smokiness that elevates the overall flavor profile.
- ¾ cup finely minced onion: Provides a sweet and aromatic foundation to balance the cheese and spices.
- 2 cups instant white rice: Quick-cooking rice that absorbs the creamy flavors while adding substance to the dish.
- 1 cup shredded Mexican cheese blend: Melts to a bubbly golden topping, enhancing the richness and visual appeal.
Instructions
- Preheat and Prepare Casserole Dish
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Set your oven to 350°F and spray a 3-quart casserole dish with nonstick cooking spray to prevent sticking while baking. This step ensures an even cook and easy cleanup.
- Cook and Season Chicken
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Dice the chicken breast into bite-sized pieces for even cooking and good texture. Heat oil in a skillet over medium heat, then sauté the diced chicken until it’s fully cooked and no longer pink inside. Stir in the taco seasoning to coat the chicken evenly, infusing it with vibrant southwestern flavor.
- Cook and Mix Rice Base
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Prepare the instant white rice according to the package instructions for perfectly fluffy grains. Once cooked, combine the rice in a large mixing bowl with queso, half and half, chopped green chiles, and finely minced onion. Mixing these ingredients creates a creamy, flavorful base that will soak up the cheesy goodness.
- Assemble the Casserole
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Transfer the rice mixture into the prepared casserole dish, spreading it out evenly. Layer the seasoned cooked chicken on top, then finish by sprinkling the shredded Mexican cheese blend over everything. This layering ensures every bite has a balanced blend of textures and flavors.
- Bake Until Bubbling and Warm
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Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is fully melted and bubbly, and the casserole is heated through. Baking melds all the flavors and creates a delicious crust on top.
- Garnish and Serve
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Remove the casserole from the oven and let it rest briefly before serving. For a fresh burst of flavor, optionally garnish with freshly diced cilantro. Serve warm and enjoy this comforting and cheesy meal.
- You can save prep time by using pre-cooked, shredded rotisserie chicken. It’s a convenient shortcut without compromising flavor.
- Instant rice is used here for speed, but you can substitute with any cooked rice—just follow the cooking directions on the package for preparation.
- To prepare ahead, assemble the casserole up to step four, cover tightly with foil, and store in the refrigerator for up to 48 hours before baking as directed.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the creamy texture and melt the cheese evenly.
Serving Suggestions
Pair this casserole with a crisp green salad or steamed vegetables to add freshness and balance. A side of warm tortillas or chips makes a perfect accompaniment to scoop up the cheesy goodness.
- For extra creaminess, stir in a dollop of sour cream into the rice mixture before baking.
- Try adding corn or black beans for added texture and color diversity.
- Adjust taco seasoning amount to taste for milder or spicier variations.
FAQs
- Can I use brown rice instead of instant white rice?
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Yes, but brown rice takes longer to cook, so prepare it beforehand and adjust cooking time accordingly.
- Is it possible to make this recipe vegetarian?
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Absolutely! Replace chicken with black beans or a plant-based meat alternative for a delicious vegetarian version.
- Can I freeze leftovers of this casserole?
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Yes, freeze in a tightly sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- What other cheeses work well in this casserole?
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Cheeses like Monterey Jack, cheddar, or a blend of Mexican cheeses add great flavor and melt beautifully.
- How can I make this recipe spicier?
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Add diced jalapeños or increase the amount of taco seasoning or green chiles for additional heat.
- Can I use fresh chiles instead of canned green chiles?
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Yes, just roast, peel, and dice fresh green chiles before adding. Adjust the quantity to your taste preference.
- Is this casserole suitable for meal prepping?
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Yes, it can be prepped ahead, refrigerated, and baked when needed for convenient, flavorful meals.
Chicken Rice Queso Casserole
Equipment
- 1 skillet for cooking chicken
- 1 Casserole dish 3-quart, prepared with nonstick spray
Ingredients
- 1 tablespoon oil
- 1 pound chicken breast diced
- 1 ounce taco seasoning
- 15 ounces queso
- 3/4 cup half and half
- 4.5 ounces chopped green chiles
- 3/4 cup finely minced onion
- 2 cups instant white rice
- 1 cup shredded Mexican cheese blend
Instructions
- Heat oven to 350°F and prepare a 3-quart casserole dish with nonstick cooking spray.
- Dice chicken into bite-size pieces. Heat oil in a skillet, cook chicken thoroughly, and season with taco seasoning.
- Cook rice according to package directions, then combine it with queso, half and half, green chiles, and minced onion in a large bowl.
- Transfer the rice mixture into the prepared casserole dish. Top with cooked chicken and shredded cheese.
- Bake in the oven for 20-25 minutes until the cheese melts and the casserole is heated through.
- Remove from oven and optionally garnish with fresh diced cilantro before serving.
Notes
- Use pre-cooked shredded rotisserie chicken to save time.
- Instant rice speeds preparation but any cooked rice works.
- Make ahead by assembling, covering, and refrigerating up to 48 hours before baking.
