Description
Creamy, cheesy, and packed with bold Tex-Mex flavor, this chicken and queso bake turns everyday ingredients into a comfort-food masterpiece. It comes together fast, hits the table in under an hour, and disappears even faster once everyone grabs a scoop.
Ingredients
Scale
- 1 tablespoon cooking oil
- 1 pound boneless chicken breast
- 1 packet taco seasoning
- 15 ounces queso dip
- ¾ cup half-and-half
- 4.5 ounces diced green chiles
- ¾ cup finely chopped onion
- 2 cups instant white rice
- 1 cup shredded Mexican-style cheese blend
Instructions
- Preheat your oven to 350°F and lightly coat a 3-quart baking dish with nonstick spray.
- Cut the chicken into small chunks. Warm the oil in a skillet over medium heat, then add the chicken. Cook until no longer pink and fully done, then sprinkle with taco seasoning and stir to coat evenly.
- Prepare the rice according to the instructions on the package. Once fluffy, transfer it to a large bowl and stir in the queso, half-and-half, green chiles, and minced onion until smooth and creamy.
- Spoon the rice mixture into the greased casserole dish. Spread the seasoned chicken over the top, then finish with an even layer of shredded cheese.
- Bake for 20 to 25 minutes, or until the cheese melts and the casserole bubbles gently around the edges.
- Remove from the oven and allow it to cool slightly before serving. For a fresh finishing touch, sprinkle with chopped cilantro if desired.
Notes
- Using pre-cooked or rotisserie chicken speeds things up big time.
- Any type of rice works here — just cook it first according to its package directions if it’s not instant.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 398 kcal
- Sugar: 4 g
- Sodium: 1395 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 98 mg