Queso Chicken and Rice
This cheesy chicken and rice casserole combines seasoned chicken, Spanish rice, peppers, onion, salsa, and chicken broth, then gets topped with warm queso for a comforting, flavorful meal.
Equipment
- 9x 13-inch baking dish
- large mixing bowl
- measuring cups
- cutting board
- sharp knife
- aluminum foil
- microwave-safe bowl
- spoon or spatula
Ingredients
- 2 boneless skinless chicken breasts, diced
- 1 ounce taco seasoning
- 2 cloves garlic, minced
- 14 ounces Spanish rice mix, including seasoning packets
- 4 cups chicken broth
- 1 cup salsa
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 16 ounces queso dip
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the diced chicken, taco seasoning, and minced garlic. Stir until the chicken is evenly coated.
- Add the Spanish rice and the seasoning packets to a 9 x 13-inch baking dish.
- Pour in the chicken broth and salsa, then add the diced onion, red bell pepper, green bell pepper, and seasoned chicken. Stir everything together until well combined.
- Cover the baking dish tightly with aluminum foil and bake for 45 to 50 minutes, or until the rice is tender, the liquid has been absorbed, and the chicken is fully cooked.
- Remove the baking dish from the oven and let it rest for 5 minutes.
- While the casserole rests, heat the queso in a microwave-safe bowl according to the package directions until smooth and pourable.
- Pour half of the melted queso evenly over the casserole and gently spread it across the top.
- Serve warm with additional queso drizzled over each serving.
Notes
Let the casserole rest for 5 minutes after baking before adding the queso. Heat the queso separately in a microwave-safe bowl until smooth and pourable, then drizzle additional queso over each serving.