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Chicken and Rice Queso Casserole

Creamy chicken and rice casserole with white queso sauce and Mexican cheese blend ready in 45 minutes for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded or diced
  • 3 cups cooked white or brown rice
  • 1 cup white queso dip store-bought or homemade
  • 1 can cream of chicken soup 10.5 oz
  • 1 cup sour cream
  • 1 can diced tomatoes and green chilies 10 oz, like Ro-Tel, drained
  • 1.5 cups shredded Mexican blend cheese divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • salt and black pepper to taste
  • fresh cilantro for garnish, optional

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • whisk
  • spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, combine the cream of chicken soup, sour cream, white queso dip, garlic powder, onion powder, and cumin. Whisk until completely smooth with no lumps.
  3. Fold in the cooked chicken, cooked rice, and drained diced tomatoes and green chilies until everything is thoroughly coated in the sauce.
  4. Stir in 1/2 cup of the shredded Mexican blend cheese.
  5. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  6. Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.
  7. Bake uncovered for 25-30 minutes, or until the casserole is heated through and the cheese on top is melted and bubbling with golden brown spots.
  8. Remove from the oven and let rest for 5 minutes before serving.
  9. Garnish with fresh cilantro if desired and serve warm.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for 2-3 minutes or in a 350°F oven for 20 minutes. Freezes well for up to 3 months. Make-Ahead: Assemble the casserole without the cheese topping, cover, and refrigerate up to 24 hours. Add cheese and bake, adding 5-10 extra minutes. Substitutions: Use rotisserie chicken for faster prep. Replace sour cream with Greek yogurt for higher protein. For vegetarian, omit chicken and add 2 cans black beans and 1 cup corn. Use day-old or cold cooked rice for best texture.