Chicken Rice Queso Casserole
A comforting casserole combining tender chicken, fluffy rice, and melted cheese with zesty queso flavors. Easy to prepare and ideal for satisfying weeknight dinners.
Equipment
- 1 baking dish greased
- 1 large mixing 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 1/2 to 2 cups shredded cheese cheddar, Monterey Jack, or blend
- 1 14 oz can diced tomatoes with green chiles (optional)
- 1 cup salsa or enchilada sauce
- 1 cup sour cream or Greek yogurt
- 1/2 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 chicken, rice, onion, 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 broth.
- Season with cumin, salt, and black pepper, then mix until well combined.
- Spread the mixture evenly in the prepared baking dish and sprinkle the remaining cheese on top.
- Bake for 20 to 25 minutes until the cheese is melted, bubbly, and lightly golden.
- Remove from oven, let rest a few minutes, then garnish with green onions, cilantro, or jalapeños.
- Serve warm.
Notes
- Use cheese blends for extra gooey texture.
- Add jalapeños or hot sauce to increase spice.
- Include corn or black beans for added vegetables.
- Store leftovers covered in refrigerator up to 3 days.