Smothered and creamy, this easy Queso Chicken and Rice uses just seven ingredients and is made with one dish. Chicken con queso is a flavorful Mexican-inspired casserole that is spicy, cheesy, and a weeknight dinner favorite.
Just about any dish with queso in the name is a winner, and this dish is one FOR SURE! Mixed together in one dish and a hands-off entrée for dinner, this Queso Chicken and Rice masterpiece will quickly capture your heart. If you love this recipe, you'll have to try my Southwestern Queso Chicken and Rice with smoky flair!
Whenever my friends need a quick dinner recipe that the whole family will love, I send them this queso chicken recipe. With just seven ingredients, this casserole is ready to eat in just one hour with almost no preparation time! It's an oven-baked recipe loaded with savory flavors, quick to prepare, and super delicious!
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When I serve this chicken rice and queso, I am always sure to make my Easy Pico de Gallo and Homemade Guacamole to serve on the side. I love making a Mexican-inspired meal, and I have so many other recipes I hope you try. My 4 Ingredient Taco Cups, Crockpot Pork Carnitas, and Fajita Nachos are just a few of my faves!
Table of Contents
Why You’ll Like This Recipe
- Easy Dinner Recipe: This chicken cheesy goodness is easy to make with just a few simple ingredients!
- One Pan Meal: While it bakes, you can take care of other tasks on the to-do list!
- One Hour Dinner: Dinner is ready in one hour with less than ten minutes of prep.
- High Protein: It’s full of protein and amazing flavor!
- For Queso Lovers: It has Queso…say no more! I promise, it'll be a family favorite!
Ingredients in Queso Chicken and Rice
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Knorr Mexican Rice: A mix that makes cooking dinner convenient and delicious! It has a mouthwatering blend of flavors!
- Chicken Broth: It’s essential to have the right liquid to rice ratio for even cooking.
- Pace Picante Sauce: Boasts a tangy and slightly sweet taste. It’s typically smoother and more liquid compared to chunky salsas and resembles a tomato-based sauce rather than a chunky condiment.
- Taco Seasoning: A ready-made blend or homemade blend like this Fajita Seasoning Recipe both work great!
- Chicken: Boneless, skinless thighs or breasts add a boost of protein and great flavor to this queso chicken. It’s important to ensure it is prepped as noted in the recipe for even cooking.
- Mexican-Blend Cheese: Mexican blend cheese is used in a variety of Mexican and Tex-Mex dishes. It's often a blend of Monterey jack, Cheddar, Queso Quesadilla, and Asadero cheeses
- Queso Blanco Dip: A deliciously creamy and savory queso dip that serves as the “icing on the cake” for this incredible queso chicken and rice recipe! My homemade version is amazing!
Tools You’ll Need
How to Make Queso Chicken and Rice
- While the oven is preheating to 350°F, season the chicken on both sides with taco seasoning. Also, make sure the chicken is not thicker than ½ inch. Thicker chicken pieces will take longer to bake.
- In the baking dish, whisk together both rice packets, broth, salsa, and water.
4. Nestle the seasoned chicken into the rice in one even layer. Sprinkle the cheese evenly on top. TIGHTLY cover the dish with aluminum foil. This is important so that the steam doesn’t escape.
5. Bake for 1 hour, then remove the foil and cook an additional 10-15 minutes or until the chicken is cooked through and the top is slightly browned.
6. Remove the dish from the oven, and drizzle warmed queso on top.
Pro Tips and Substitutions
- Chicken Tips: Dark meat or white meat both work for the queso chicken and rice:
- If chicken tenderloins are used, they will likely only need a total cooking time of 50 minutes covered plus 10 minutes uncovered.
- Boneless chicken breasts or thighs will need the 1 hour covered plus 10-15 minutes uncovered. If your chicken breast or thigh is thicker than ½-inch, flatten it with a mallet or cut them in half horizontally. The USDA-safe internal temperature for chicken is 165°F.
- To Sear or Not to Sear: If you want to sear the seasoned chicken first, go ahead! Searing the chicken will give it a bit of caramelized flavor. Heat oil in a large skillet over medium high heat and sear 1-2 minutes per side. Adjust the covered oven cook time to 35 to 45 minutes.
- Extra Flavor Options: This casserole is full of flavor, but a few additional ingredients you can add for extra flavor are minced garlic, sautéed chopped bell peppers, green chiles, and sautéed chopped yellow onions.
- Homemade Taco Seasoning: If you prefer a homemade taco seasoning, here is a substitute: 1 tablespoon chili powder, ½ tablespoon cumin, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon red pepper flakes, ½ teaspoon oregano, ½ teaspoon salt, ½ teaspoon black pepper.
- Optional Toppings: A squeeze of fresh lime juice adds a pop of flavor. Fresh cilantro also adds great color and freshness! Extra cheese, sour cream, diced red onion, tortilla chips, and pretty much any of your favorite taco toppings would be an excellent addition!
What to Serve with Baked Mexican Chicken
There are lots of side dish ideas to go with this incredible Mexican rice casserole. A veggie is great to lighten things up. This Epic Wedge Salad, seared easy cooked veggies, or a steamed vegetable blend are all great choices. It's also excellent with black beans, charro beans, and white or brown rice.
Plus, I always make up a batch of my easy pico de gallo, Crockpot White Queso (Queso Blanco), and homemade guacamole or 4-Ingredient Guacamole.
Storage
Allow the queso rice and chicken to cool down to room temperature before placing them in the refrigerator or freezer. Store leftovers in the refrigerator for up to 3-4 days in an airtight container or cover tightly with plastic wrap. Store leftovers in the freezer for up to 3 months in an airtight or freezer container. Thaw overnight before reheating.
Frequently Asked Questions
You can prepare this dish the night before and cover/refrigerate it. Place on the counter 30 minutes prior to baking. At the end of cook time, check the internal temperature of the chicken for doneness.
It’s important to take into consideration the size of your chicken pieces and whether or not you sear the chicken first. Under tips and substitutions, I’ve noted adjustments for different cuts. If it’s not cooked through, recover and bake an additional 10-15.
It’s important that the dish is securely covered so that the steam is trapped inside and properly cooks the rice.
Per Knorr’s website: “Malt is a barley-based ingredient. Since product formulations change from time to time, we do not publish a list of gluten-free flavors.” Zatarain's, Goya, and Mahatma are. Always double-check the ingredients list!
You can use taco seasoning, adobo, or something similarly Mexican or Tex-Mex in flavor profile.
More Recipes Like This
Queso Chicken and Rice
Ingredients
- 2 5.4oz packs Knorr Mexican Rice
- 14.5 oz regular or low-sodium chicken broth
- 16 oz Pace Picante Sauce or other smooth salsa
- ½ cup water
- 2-3 teaspoon taco seasoning
- 2 ½-3 lb boneless skinless chicken thighs or breasts ½-inch thick
- 1 ½ cups shredded Mexican cheese blend
- ½-3/4 cup queso blanco dip warmed
Instructions
- Preheat the oven to 350°F.
- To a 13”x9” baking dish, whisk together both Knorr rice packets, broth, salsa and water. Season chicken on both sides with taco seasoning. Place the chicken into the rice mixture and sprinkle cheese on top.
- Cover TIGHTLY with foil and bake 1 hour. Remove the foil, and bake an additional 10-15 minutes.
- Remove the dish from the oven, and drizzle warmed queso blanco dip on top.
Video
Notes
-
- Dark or white meat both work for the queso chicken and rice:
-
- If chicken tenderloins are used, they will likely only need a total cook time of 50 minutes covered plus 10 minutes uncovered.
-
- Boneless chicken breasts or thighs will need the 1 hour covered plus 10-15 minutes uncovered. If your chicken breast or thigh is thicker than ½-inch, flatten it with a mallet or cut them in half horizontally. The USDA-safe internal temperature for chicken is 165°F.
-
- Dark or white meat both work for the queso chicken and rice:
-
- If you want to sear the seasoned chicken first, go ahead! Searing the chicken will give it a bit of caramelized flavor. Just adjust the covered oven cook time to 35 to 45 minutes.
- If you prefer a homemade taco seasoning, here is a substitute: 1 tablespoon chili powder, ½ tablespoon cumin, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon red pepper flakes, ½ teaspoon oregano, ½ teaspoon salt, ½ teaspoon black pepper.
LuAnne
Really good and easy. My son always orders chicken and rice at Mexican restaurants. He said this was much better. Just saw it today and made it. Thank you.
Laura Ashley
Well that just made my heart so happy to hear! 😁Thank you so much!! I love that he liked it so much!
LG
Can you substitute the chicken for pre-cooked chorizo?
Laura Ashley
You could, but in this case, I would likely revert to the stovetop to make it. Once the rice mixture is finished, fold in the cooked chicken. Top with cheese and either #1 close the lid and let it melt or #2 place in the oven to melt and brown the cheese (make sure it's an oven-safe pan). I'd say 375 for 5-10 minutes or broil 1-3 minutes.
Daven Mansfield
We LOVE rice in this house. And the cheese sauce sets it off. Best thing. You just prep and throw in the oven
Laura Ashley
That is fantastic!! I’m so happy it was a hit!!😁
Jessica
Delish! Picky-kiddo approved too!
Laura Ashley
Yay!! Thank you so much 😁
Jayna Gray Manseau
Love everything that you make!!
Laura Ashley
Aww!! Thank you so much!!
MBG
Can this be made with a pre cooked rotisserie chicken? Has anyone made it that way? Dish tasted great but wasn’t a fan of his gummy tasting cooking the raw chicken in this dish was
Laura Ashley
I'm sorry yours turned out gummy. You could make the elements of it in a skillet and once the rice is almost cooked, fold in cooked chicken.
Veronica Cordisco
I have made this dish several times since you shared it with us. It is so easy to make and your instructions easy to follow. I just made this 2 nights ago and substituted the red salsa for a salsa verde... my husband took for lunch yesterday and his coworkers were wondering what smelled so good!!
Laura Ashley
Aww!! This makes my heart so happy! Thank you so much!!
valerie burns
Delicious but suuuuper salty. Might do water instead of broth next time to cut down on salt.
Laura Ashley
That's a great idea to lessen the sodium. I do the same as well when choosing ingredients...always picking lower sodium if available or lowering the seasoning content.
Michelle
Another amazing recipe! Was quick and easy to put together and tastes like it took a lot of work. Will become a Tex-Mex Monday or Taco Tuesday (whatever one might call it) rotation dish. Thank you!!
Laura Ashley
You're so sweet! Thank you SO much!! 🙂 I'm so happy you liked it so much!!
Michelle
I'm planning on making this tomorrow evening. But it's just my son and I. Could I cut this recipe in half? Literally half all ingredients? Would cook time still be the same? Thanks! Can't wait to try it!
Laura Ashley
I'm excited you're going to make it! 🙂 Yes, you can half it and bake in an 8x8 or 9x9. The cook time will be nearly the same, but you could use a meat thermometer 10 minutes less than the time calls for to make sure. I hope y'all love it!
Elizabeth
This really was an easy one, and the whole family loved it!! The only very minor changes I made: used "taco" flavored Knorr because that was the only option at my store. I used 2.5 cups of Better Than Bullion chicken broth. I seasoned the chicken thighs with a few teaspoons of Mexican seasoning blend. Also, I baked it for 50 minutes, checked temp, *then* put the shredded cheese on top and baked a few more minutes. I didn't even need the queso added because it was delish as is!! Thanks so much for your awesome recipes! You are a blessing!!
Laura Ashley
This made my heart so happy to read! Thank you SO much!!!🥰 I'm so happy you made it and liked it so much! You are a blessing to me too!!