Chicken and Rice Queso Casserole Recipe

Introduction

This Chicken and Rice Queso Casserole is a creamy, cheesy comfort dish perfect for busy weeknights. With tender chicken seasoned just right and a rich queso base, it’s a crowd-pleaser that’s simple to make using pantry staples and instant rice.

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

1. Step 1: Preheat the oven to 350°F (175°C) and spray a 7×11-inch baking dish with cooking spray.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and fully cooked, about 4 minutes. Season with taco seasoning, dried parsley, and red pepper flakes, stirring well.
3. Step 3: In a large bowl, combine the cooked instant rice, queso dip, heavy cream, minced onion, and chopped green chiles. Mix until smooth and well blended.
4. Step 4: Spread the rice mixture evenly into the prepared baking dish.
5. Step 5: Evenly layer the cooked chicken over the rice mixture.
6. Step 6: Sprinkle the shredded Mexican cheese blend over the top of the chicken.
7. Step 7: Bake uncovered for 25 minutes, or until the cheese is melted, bubbly, and starting to brown.
8. Step 8: Remove from the oven and garnish with freshly chopped parsley before serving.

Tips & Variations

• Use leftover cooked chicken or rotisserie chicken to save time.
• Substitute the queso dip with a homemade cheese sauce for a fresher flavor.
• Add diced bell peppers or corn to the rice mixture for extra color and texture.
• For a milder dish, reduce or omit the red pepper flakes.
• Serve with a simple green salad or steamed vegetables for a balanced meal.

Storage

Let the casserole cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the microwave until warmed through. You can also freeze the casserole for up to 3 months—wrap tightly and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Chicken and Rice Queso Casserole?

Yes, you can freeze this casserole. Allow it to cool completely, then store it in an airtight container or freezer bag. It will keep well in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

What sides pair well with this casserole?

This casserole pairs nicely with tangy, zesty salads or stir-fried vegetables. Buttered steamed veggies also complement the creamy, cheesy flavors perfectly and add a fresh element to the meal.

Chicken and Rice Queso Casserole Recipe

Print Recipe

★★★★★

4.4 from 55 reviews

This Chicken and Rice Queso Casserole is a creamy, cheesy, and hearty meal featuring tender, seasoned chicken combined with cheesy queso dip, instant rice, and flavorful spices. Cooked chicken is layered over a rich mixture of queso, heavy cream, green chiles, and rice, then topped with melted Mexican cheese for a comforting casserole perfect for weeknight dinners.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Chicken Mixture

• 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

Rice Mixture

• 15 oz queso dip
• ¾ cup heavy cream
• 1 – 4 oz can chopped green chiles
• ½ cup minced onion
• 2 cups instant rice, cooked

Topping

• 1 cup shredded Mexican cheese blend
• Freshly chopped parsley for garnish

Instructions

1. Prepare Baking Dish and Oven: Spray a 7×11-inch baking dish with cooking spray, then preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for about 4 minutes until fully cooked and browned. Season the chicken with taco seasoning, dried parsley, and red pepper flakes during cooking to infuse flavor.
3. Mix Rice Base: In a large bowl, combine the cooked instant rice, queso dip, heavy cream, minced onion, and chopped green chiles. Stir well until all ingredients are thoroughly mixed and creamy.
4. Assemble Casserole: Spoon the cheesy rice mixture evenly into the prepared baking dish, creating a smooth layer.
5. Add Chicken Layer: Evenly distribute the cooked, seasoned chicken pieces over the rice mixture layer in the baking dish.
6. Top with Cheese and Bake: Sprinkle the shredded Mexican cheese blend evenly over the chicken layer. Place the casserole in the preheated oven and bake for 25 minutes, until the cheese is melted, bubbly, and golden.
7. Garnish and Serve: Remove the casserole from the oven and sprinkle freshly chopped parsley on top as a bright, fresh garnish. Serve warm and enjoy!

Notes

• You can freeze the casserole for up to 3 months. Make sure it is completely cooled before storing in an airtight container or freezer bag.
• Leftovers can be refrigerated for up to 3 days and reheated in the microwave.
• For a balanced meal, serve with a tangy side salad or steamed buttered vegetables.
• Use instant rice for quick cooking; however, leftover cooked rice can be substituted if desired.

Keywords: chicken casserole, queso dip recipe, cheesy chicken and rice, quick dinner, Mexican casserole, baked rice dish