Chicken Rice Queso Casserole
This casserole blends tender chicken, creamy queso, and instant rice for a flavorful, satisfying dish. Ready in under an hour, it's perfect for a quick, family-friendly dinner.
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.