Chicken and Rice Queso Casserole
Dive into a comforting embrace of flavors with this irresistible Chicken and Rice Queso Casserole. This dish brings together tender seasoned chicken, fluffy instant rice, and a creamy, zesty queso sauce, all baked under a blanket of melted Mexican cheese. It's the perfect family-friendly meal for busy weeknights, offering hearty satisfaction and a delightful Tex-Mex inspired twist.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Unbelievably creamy and packed with savory Tex-Mex flavor.
- A complete, satisfying meal in one dish, perfect for busy evenings.
- Utilizes instant rice for a quick and convenient preparation.
- Highly customizable – easily add more vegetables or a kick of spice.
- A guaranteed crowd-pleaser that even picky eaters will love.
Ingredients
- 15 ml (1 tablespoon) neutral cooking oil (such as canola or vegetable oil)
- 450 grams (1 pound) boneless, skinless chicken breast, cut into 1.5 cm (0.6 inch) bite-sized cubes
- 28 grams (1 ounce) taco seasoning mix (low-sodium preferred)
- 425 grams (15 ounces) creamy queso dip (store-bought or homemade)
- 180 ml (3/4 cup) half-and-half (or light cream for a richer texture)
- 128 grams (4.5 ounces) canned chopped green chiles, thoroughly drained
- 120 grams (3/4 cup) finely minced yellow onion (approximately 1 small onion), for a subtle aromatic base
- 400 grams (2 cups) instant white rice, prepared according to package directions
- 100 grams (1 cup) shredded Mexican cheese blend (cheddar, Monterey Jack, asadero, and queso blanco)
- Optional: 30 grams (1/4 cup) fresh cilantro, finely chopped, for garnish
Instructions
- Preheat your oven to 175°C (350°F) to ensure even baking. Lightly coat a 3-quart (approximately 2.8-liter) casserole dish with nonstick cooking spray to prevent sticking and make cleanup easier.
- Prepare the chicken by dicing 450 grams (1 pound) of boneless, skinless chicken breast into uniform 1.5 cm (0.6 inch) bite-sized pieces. Uniform pieces ensure even cooking.
- In a large skillet or frying pan, heat 15 ml (1 tablespoon) of neutral cooking oil over medium-high heat. Once shimmering, add the diced chicken. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is thoroughly cooked through and no longer pink in the center.
- Remove the skillet from the heat. Sprinkle the cooked chicken with 28 grams (1 ounce) of taco seasoning mix, tossing gently to ensure every piece is evenly coated. Set aside.
- Cook 400 grams (2 cups) of instant white rice according to the package directions. Instant rice cooks quickly, making this casserole a fast weeknight meal. Once cooked, transfer the hot rice to a large mixing bowl.
- To the rice in the mixing bowl, add 425 grams (15 ounces) of creamy queso dip, 180 ml (3/4 cup) of half-and-half, 128 grams (4.5 ounces) of drained chopped green chiles, and 120 grams (3/4 cup) of finely minced yellow onion. Mix thoroughly until all ingredients are well combined and the rice is evenly coated with the creamy sauce. The warmth of the rice will help the queso melt and incorporate smoothly.
- Spread the prepared rice mixture evenly into the bottom of your nonstick-sprayed casserole dish. This forms the flavorful base of the casserole.
- Evenly scatter the seasoned cooked chicken pieces over the rice mixture. Follow by topping generously with 100 grams (1 cup) of shredded Mexican cheese blend.
- Carefully place the casserole dish into the preheated oven. Bake for 20-25 minutes, or until the cheese on top is melted and bubbly, and the casserole is heated through, reaching an internal temperature of 74°C (165°F).
- Once baked, remove the casserole from the oven. Let it rest for 5 minutes before serving. This allows the ingredients to set slightly, making for easier and cleaner serving. Optionally, garnish with fresh, finely chopped cilantro for a burst of color and herbaceous flavor.
Tools You’ll Need
- 3-quart (2.8-liter) casserole dish
- Large skillet or frying pan
- Large mixing bowl
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Wooden spoon or spatula
Essential Success Tips
- Drain the green chiles thoroughly to prevent the casserole from becoming watery.
- Cut chicken into uniform pieces for even cooking, ensuring no dry or undercooked spots.
- Use good quality queso for the best creamy texture and flavor. If using store-bought, choose one you enjoy eating on its own.
- Don't overbake; once the cheese is melted and bubbly and the casserole is heated through, it's ready. Overbaking can dry out the rice.
- Allow the casserole to rest for a few minutes after baking; this helps it set and makes serving easier.
Professional Cooking Secrets
- For an extra layer of flavor, caramelize the minced onion slightly before adding it to the rice mixture; this deepens its sweetness and aroma.
- Infuse the cooking oil with a pinch of cumin or smoked paprika before adding the chicken to give it an immediate Tex-Mex base flavor.
- To make your own quick queso, combine 250 grams (8 ounces) Velveeta or similar American cheese, cubed, with 120 ml (1/2 cup) milk and 1-2 chopped jalapeños (if desired) in a saucepan over low heat, stirring until melted and smooth.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
- Variations: Add a can of drained black beans or corn to the rice mixture for added texture and nutrients. For extra heat, include a pinch of cayenne pepper or a dash of hot sauce.
- Freezing: While edible, instant rice can become mushy when frozen and reheated. This casserole is best enjoyed fresh or from refrigeration.
Frequently Asked Questions
Can I use regular white rice instead of instant rice?
While possible, the cooking time will need to be adjusted significantly. You would need to cook regular rice fully beforehand, which adds to the overall preparation time. Instant rice is recommended for its convenience and texture in this dish.
Can I make this casserole ahead of time?
You can prepare the chicken and rice mixture components separately the day before, then assemble and bake just before serving. However, for best texture, it's ideal to mix the rice and queso just before baking.
What can I serve with this casserole?
This casserole is quite hearty on its own, but it pairs wonderfully with a simple green salad, a side of roasted vegetables, or warm tortillas.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 35g, Fat: 30g, Carbs: 38g, Sodium: 1100mg (approximate, varies with specific brands and ingredients)
Allergy Information
Contains dairy and gluten (from taco seasoning and possibly queso). For a gluten-free version, ensure your taco seasoning and queso are certified gluten-free. This recipe is not suitable for individuals with dairy allergies due to the significant amount of cheese and half-and-half.
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