Description
This Chicken And Rice Queso Casserole combines tender chicken, fluffy rice, and a creamy, cheesy queso sauce for a comforting meal. Perfect for busy weeknights or casual gatherings, this one-pan dish is sure to impress.
Ingredients
- Boneless, skinless chicken breasts
- Cooked rotisserie chicken (optional)
- Long-grain white rice
- Brown rice (optional)
- Velveeta cheese
- Shredded cheddar cheese
- Monterey Jack cheese (optional)
- Pepper Jack cheese (optional)
- Bell peppers
- Onions
- Corn (optional)
- Black beans (optional)
- Low-sodium chicken broth
- Vegetable broth (optional)
- Taco seasoning
- Cumin (optional)
- Paprika (optional)
- Garlic powder (optional)
- Onion powder (optional)
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add a splash of olive oil and cook your chicken until it's no longer pink, about 6-8 minutes. If using rotisserie chicken, skip this step.
- Once the chicken is cooked, remove it from the skillet and let it cool slightly. Then, shred it using two forks or chop it into bite-sized pieces.
- In the same skillet, add diced onions and bell peppers. Sauté for about 3-4 minutes until they soften. If you're adding corn or black beans, mix them in at this stage.
- In a large bowl, combine the shredded chicken, sautéed vegetables, uncooked rice, taco seasoning, and chicken broth. Mix well to ensure everything is evenly distributed.
- Cut the Velveeta cheese into cubes and add it to the mixture along with the shredded cheddar cheese. Stir until the cheese is well incorporated.
- Pour the mixture into a greased 9×13 inch casserole dish, spreading it evenly across the bottom.
- Cover the dish with foil and bake in the preheated oven for 25-30 minutes. After this time, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
- Once it's out of the oven, let it sit for a few minutes before serving. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: For a spicier dish, consider adding diced jalapeños or using Pepper Jack cheese. This casserole can be prepared ahead of time and stored in the fridge for up to 24 hours before baking.