Chicken Rice Queso Casserole
A creamy, cheesy casserole combining tender chicken, fluffy rice, and spicy queso flavors. Easy to prepare and perfect for comforting weeknight dinners with optional spicy and vegetable add-ins.
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.