Queso Chicken and Rice Casserole

Name: Queso Chicken and Rice Casserole (One-Pan)
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Mexican-American
Ingredients: 2 (5.7 oz) packages Mexican rice mix; 1 (14.5 oz) can chicken broth; 1 (16 oz) jar salsa; 1/2 cup water; 1 tbsp taco seasoning; 1.5 lbs boneless, skinless chicken breasts or thighs; 2 cups shredded Mexican cheese blend; 1 (15 oz) container queso dip, warmed; 1/4 cup fresh cilantro, chopped

This one-pan Queso Chicken and Rice Casserole layers Mexican rice, salsa, and chicken, then tops it with melted queso and cilantro for a family-friendly weeknight meal that requires minimal prep and cleanup.

🌍Mexican-American 🏷️Queso chicken and rice 🏷️Casserole 🏷️Chicken casserole 🏷️One-pan meal Mexican-inspired

🏷️

🏷️Tex-mex

-0:00

dinnerin321onTikTok

Total

1h 20m

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

2 (5.7 oz) packages Mexican rice mix
1 (14.5 oz) can chicken broth
1 (16 oz) jar salsa
1/2 cup water
1 tbsp taco seasoning
1.5 lbs boneless, skinless chicken breasts or thighs
2 cups shredded Mexican cheese blend
1 (15 oz) container queso dip, warmed
1/4 cup fresh cilantro, choppedoptional

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Instructions

1
Preheat your oven to 350°F (175°C).
2
In a 9x13 inch baking dish, combine the Mexican rice mix, chicken broth, salsa, water, and taco seasoning. Stir everything together until well combined.
3
Nestle the chicken pieces into the rice mixture, ensuring they are submerged.
4
Sprinkle the shredded Mexican cheese blend evenly over the top.
5
Cover the baking dish tightly with aluminum foil.
6
Bake for 1 hour.
7
After an hour, carefully remove the aluminum foil and return the dish to the oven. Bake uncovered for another 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
8
Remove the casserole from the oven. Pour the warmed queso dip over the top.
9
Garnish with fresh chopped cilantro and serve immediately.

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Tips & Notes

Pro tips

Warm the queso dip before adding it so it spreads evenly and incorporates smoothly into the casserole.
Cut chicken breasts in half lengthwise or into 2-inch pieces so they cook evenly and shred easily when done.
Stir the rice mixture after 20 minutes to prevent sticking and ensure even cooking.
Top with queso and cheese only in the final 5–10 minutes to prevent burning and keep the topping creamy.

Substitutions

Mexican rice mix → long-grain white rice + 1 tsp cumin + 1/2 tsp chili powder (adjust broth to 1.75 cups total)
Salsa → diced tomatoes with green chiles or pico de gallo (use same amount)
Mexican cheese blend → Monterey Jack or sharp cheddar (same amount)
Queso dip → 1.5 cups melted white American cheese or cheese sauce (equivalent coverage)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes, or microwave portions until warm; add fresh cilantro after reheating.

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Thighs stay more moist during baking. Use the same amount (1.5 lbs) and adjust cooking time by 5–10 minutes if pieces are larger.

Do I need to cook the chicken first?

No. This is a dump-and-bake recipe; raw chicken cooks through in the oven alongside the rice and broth.

How do I know when the casserole is done?

The chicken should reach 165°F internally, the rice should be tender, and most liquid should be absorbed (usually 35–45 minutes at 350°F).

Can I make this ahead?

Yes. Assemble the casserole (before adding queso topping) up to 24 hours ahead, cover, and refrigerate. Add 10–15 minutes to bake time if starting from cold.