Creamy Queso Chicken and Rice Casserole Recipe -

Creamy Queso Chicken and Rice Casserole Recipe

Description: This Creamy Queso Chicken and Rice Casserole is an easy, cheesy, and comforting family dinner made with tender chicken, fluffy rice, creamy queso sauce, and melted cheese. Perfect for busy weeknights, meal prep, or family gatherings!

Prep Time: 15 minutes

Cook Time: 30–35 minutes

Total Time: 45–50 minutes

Servings: 8

Course: Main Course, Dinner

Cuisine: American, Tex-Mex Inspired

Cooking Method: Baking

Oven Temperature: 375°F (190°C)

Ingredients

- 3 cups cooked chicken, shredded or diced

- 3 cups cooked long-grain white rice

- 1½ cups queso blanco dip

- ½ cup sour cream

- ½ cup chicken broth

- 1 cup shredded Monterey Jack cheese

- 1 cup shredded cheddar cheese

- 1 can (4 oz) diced green chilies, drained

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- ½ teaspoon ground cumin

- Salt and black pepper, to taste

- 2 tablespoons fresh cilantro, chopped (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.

2. Prepare the Chicken and Rice: Make sure your chicken is fully cooked and shredded into bite-sized pieces. Prepare the rice according to package instructions if it isn't already cooked.

3. Make the Queso Sauce: In a large mixing bowl, combine the queso blanco dip, sour cream, chicken broth, garlic powder, onion powder, cumin, salt, and black pepper. Stir until smooth and creamy.

4. Combine the Ingredients: Add the cooked chicken, cooked rice, and drained green chilies to the queso mixture. Gently stir until everything is evenly coated.

5. Assemble the Casserole: Transfer the chicken and rice mixture to the prepared baking dish. Spread evenly and sprinkle the Monterey Jack and cheddar cheese over the top.

6. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, the edges are bubbling, and the center reaches 165°F (74°C).

7. Rest and Garnish: Remove from the oven and allow the casserole to rest for 5 minutes. Sprinkle with fresh chopped cilantro if desired.

8. Serve: Serve warm with your favorite toppings, such as sliced jalapeños, diced avocado, sour cream, or chopped green onions.

Notes and Tips

- Chicken: Use rotisserie chicken to save preparation time, or cook and shred chicken breasts or thighs.

- Rice: Long-grain white rice works best, but jasmine rice or brown rice can also be used.

- Extra Creamy: Add 4 oz of softened cream cheese to the queso mixture for a richer texture.

- Spicy Version: Add diced jalapeños, cayenne pepper, or spicy queso dip.

- Vegetables: Mix in cooked corn, sautéed bell peppers, or drained black beans.

- Make Ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.

- Storage: Refrigerate leftovers in airtight containers for up to 3–4 days.

- Freezing: Freeze in airtight, freezer-safe containers for 2–3 months for best quality.

- Reheating: Reheat until the center reaches 165°F (74°C). Add a splash of chicken broth to maintain creaminess.

Nutrition Information

Servings: 8