Queso Chicken and Rice Casserole

Name: Queso Chicken and Rice Casserole (One-Pan)
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 (4.9 oz) packets Mexican rice mix; 1 (14.5 oz) can chicken broth; 1 (14.5 oz) can water; 1 cup picante sauce or salsa; 1 (1 oz) packet taco seasoning; 2 cups cooked chicken, shredded; 1.5 cups shredded Mexican cheese blend; 1 (15 oz) container queso dip

This one-pan queso chicken and rice casserole combines seasoned rice mix, shredded chicken, picante sauce, and melted queso dip in a single baking dish—no stovetop prep needed. It's a simple, cheesy Tex-Mex dinner that comes together in minutes.

🌍Tex-Mex 🏷️Casserole 🏷️Chicken and rice 🏷️Queso 🏷️One-pan

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dinnerin321onTikTok

Total

55 min

Servings

6

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by dinnerin321

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Ingredients

2 (4.9 oz) packets Mexican rice mix
1 (14.5 oz) can chicken broth
1 (14.5 oz) can water
1 cup picante sauce or salsa
1 (1 oz) packet taco seasoning
2 cups cooked chicken, shredded
1.5 cups shredded Mexican cheese blend
1 (15 oz) container queso dip

Instructions

1
Preheat your oven to 350°F.
2
In a 9x13 inch baking dish, add the two packets of Mexican rice.
3
Pour in the chicken broth, water, and picante sauce.
4
Sprinkle in the taco seasoning, then add the shredded cooked chicken and shredded cheese.
5
Stir all the ingredients together directly in the baking dish until well combined.
6
Cover the dish tightly with aluminum foil.
7
Bake for 30-35 minutes.
8
Carefully remove the dish from the oven and uncover it.
9
Return the uncovered dish to the oven and bake for another 10-15 minutes, or until the liquid is absorbed.
10
Remove from the oven and pour the queso dip evenly over the top of the casserole.
11
Serve warm, optionally with a side salad.

Tips & Notes

Pro tips

Mix all ingredients directly in the baking dish before baking to minimize cleanup—no separate pots needed.
Use room-temperature or warm queso dip for easier mixing; cold dip can create clumps.
Cover the casserole with foil for the first 20 minutes of baking to prevent the top from drying out, then uncover to let the cheese brown.
Stir the casserole halfway through baking to distribute the queso evenly and prevent the rice from settling at the bottom.

Substitutions

Picante sauce → salsa (adjust heat level to taste)
Mexican cheese blend → Monterey Jack or cheddar (use same amount)
Mexican rice mix → plain long-grain rice plus 1 tsp cumin and 1 tsp chili powder (cooking time may increase slightly)
Queso dip → cream cheese mixed with shredded cheddar (use 8 oz cream cheese + 1 cup cheddar for similar richness)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes or in the microwave until warmed through.

Equipment

9×13-inch baking dish

Common Questions

Can I use raw chicken instead of cooked chicken?

No. Raw chicken will not cook through properly in the time it takes for the rice to finish. Use pre-cooked shredded chicken, rotisserie chicken, or leftover cooked chicken.