Imagine a warm, comforting dish where tender chicken and fluffy rice blend seamlessly with rich, creamy queso and a touch of spice. This Chicken and Rice Queso Casserole is exactly that—a satisfying meal that brings together bold flavors and hearty ingredients into one delicious bake, perfect for busy weeknights or family dinners.
Each bite delivers a melty, cheesy experience with savory chicken and subtle hints of cumin and diced green chiles for a gentle kick. It’s easy to assemble, uses simple pantry staples, and bakes to bubbly, golden perfection every time.
- One-dish meal combining protein, carbs, and creamy cheese for balanced comfort food.
- Versatile ingredients allow easy customization with vegetables and spice levels.
- Quick to prepare and perfect for meal prep to enjoy all week.
Ingredients
- Cooked chicken (2 cups): Shredded or diced tender chicken provides hearty protein that absorbs the queso flavors perfectly.
- Cooked rice (2 cups): Fluffy cooked white or brown rice adds a soft, comforting texture base.
- Small onion, finely chopped (1): Adds a subtle sweetness and crunch that enhances the casserole’s depth.
- Garlic cloves, minced (2–3): Delivers aromatic warmth and balancing pungency throughout the dish.
- Shredded cheese (1½–2 cups): A blend of cheddar and Monterey Jack melts smoothly, creating gooey, rich cheese layers.
- Diced tomatoes with green chiles (1 can, 400g/14 oz, optional): Adds tangy heat and juiciness for a Southwestern flair.
- Salsa or enchilada sauce (1 cup): Brings bold, savory flavor and moistens the casserole mix.
- Sour cream or Greek yogurt (1 cup): Adds creamy tang and richness to balance the spices.
- Milk or chicken broth (½ cup): Loosens the mixture slightly, keeping the casserole moist while baking.
- Ground cumin (1 tsp, optional): Enhances the warm, earthy flavor profile typical of Mexican-inspired dishes.
- Salt & freshly ground black pepper: Essential seasoning to highlight flavors.
- Optional garnish: Sliced green onions, fresh cilantro, or jalapeños to add a fresh, spicy finish.
Instructions
- Preheat Oven and Prepare Dish
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Set your oven to 180 °C (350 °F) and grease a suitable baking dish to prevent sticking. This ensures easy serving and prevents the casserole from drying out on the edges during baking.
- Combine Main Ingredients
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In a large bowl, mix cooked chicken, rice, finely chopped onion, minced garlic, and half of your shredded cheese. This blend forms the hearty base that carries the creamy, cheesy flavor throughout the dish.
- Add Sauces and Creaminess
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Stir in diced tomatoes with green chiles (if using), salsa or enchilada sauce, sour cream (or Greek yogurt), and milk or chicken broth. Season with cumin, salt, and pepper. Mixing these wet ingredients thoroughly ensures each bite has a perfect creamy, spicy balance.
- Assemble in Baking Dish
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Evenly spread the casserole mixture into the greased baking dish, smoothing it out to ensure uniform cooking. Sprinkle the remaining shredded cheese on top to create a golden, bubbly crust as it bakes.
- Bake Until Golden and Bubbly
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Place the dish in the preheated oven and bake for 20–25 minutes or until the cheese is melted and has developed golden bubbles on the surface. This step melts all ingredients together, intensifying flavor and creating an irresistible crust.
- Rest and Garnish
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Remove from oven and let rest for a few minutes to allow the casserole to set, making it easier to serve. Garnish with sliced green onions, fresh cilantro, or jalapeños for added freshness and a slight kick.
- Use leftover chicken and rice to save time and reduce food waste effectively.
- The casserole freezes well; wrap tightly and reheat thoroughly before serving.
- Adjust spiciness by controlling the amount of green chiles or adding hot sauce.
Storage Tips
Store leftovers covered in the refrigerator for up to 3 days. To preserve freshness, reheat gently in the oven to maintain crispiness on top.
Serving Suggestions
Serve alongside tortilla chips and extra salsa for scooping. A bright, simple salad or steamed vegetables make excellent, light complements to this rich casserole.
- Use freshly shredded cheese rather than pre-shredded for better melt and texture.
- Mix in additional veggies like corn or black beans to boost nutrition and color.
- Let the casserole rest after baking to firm up for easier slicing and serving.
FAQs
- Can I use uncooked chicken for this dish?
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It’s best to use pre-cooked chicken to ensure even cooking and prevent dryness in the casserole.
- What type of rice works best?
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White or brown rice works well; just ensure it’s fully cooked and fluffy before mixing.
- Can I substitute sour cream with Greek yogurt?
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Yes, Greek yogurt works well as a tangy, healthier alternative to sour cream.
- How do I make it spicier?
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Add diced jalapeños, hot sauce, or extra green chiles to boost heat to your preference.
- Is this recipe freezer-friendly?
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Absolutely! Cool completely, then freeze in an airtight container for up to 2 months.
- Can I bake this in advance?
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Yes, assemble and refrigerate, then bake when ready to serve to save time.
Chicken Rice Queso Casserole
Equipment
- 1 oven
- 1 baking dish greased
- 1 large bowl
Ingredients
- 2 cups cooked chicken shredded or diced
- 2 cups cooked rice
- 1 small onion finely chopped
- 2 to 3 garlic cloves minced
- 1 ½ to 2 cups shredded cheese cheddar, Monterey Jack, or blend
- 1 can 14 oz diced tomatoes with green chiles (optional)
- 1 cup salsa or enchilada sauce
- 1 cup sour cream or Greek yogurt
- ½ cup milk or chicken broth
- 1 tsp ground cumin optional
- Salt and freshly ground black pepper to taste
- Optional garnish: sliced green onions cilantro, or jalapeños
Instructions
- Preheat the oven to 350°F (180°C) and grease a baking dish.
- In a large bowl, combine cooked chicken, cooked rice, chopped onion, minced garlic, and half of the shredded cheese.
- Stir in diced tomatoes with green chiles (if using), salsa or enchilada sauce, sour cream, and milk or chicken broth. Season with ground cumin, salt, and pepper. Mix well.
- Spread the mixture evenly into the prepared baking dish and sprinkle the remaining shredded cheese on top.
- Bake for 20 to 25 minutes until the cheese is melted, bubbly, and golden.
- Remove from oven and let rest for a few minutes. Garnish with sliced green onions, cilantro, or jalapeños if desired. Serve warm.
Notes
- Use a cheese blend for extra gooey texture.
- Add jalapeños or hot sauce for spiciness.
- Include vegetables like corn or bell peppers for added nutrition.
- Serve with tortilla chips, salsa, or a simple salad.
