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Swim Queso Chicken and Rice Recipe

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4 from 62 reviews

  • Author: Ezabella
  • Total Time: 55 minutes
  • Yield: 8 servings

Description

Swim Queso Chicken and Rice is a comforting, flavorful casserole combining seasoned Mexican rice, tender cooked chicken, salsa, and melted cheddar cheese, topped with warm, creamy queso dip. Perfect for an easy family dinner, the dish bakes to a hearty, cheesy finish that’s delicious served with tortilla chips and favorite toppings.

Ingredients

Rice and Chicken Mixture

  • 2 Knorr Spanish Rice or Mexican Rice mix
  • 3 cups Chicken broth
  • 15 ounces Salsa
  • 2-3 cups Cooked chicken, shredded or diced
  • 2 tablespoons Taco seasoning

Toppings

  • 2 cups Shredded Cheddar Cheese
  • 1 jar Queso dip (approximately 14-16 ounces)

Instructions

  1. Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish to prevent sticking.
  2. Combine ingredients: In the greased casserole dish, add the Mexican rice mix, chicken broth, salsa, taco seasoning, and cooked chicken. Stir thoroughly with a spoon to combine all ingredients, ensuring the rice is evenly submerged in the liquid.
  3. Add cheese: Evenly sprinkle 2 cups of shredded cheddar cheese over the rice and chicken mixture to create a cheesy crust during baking.
  4. Cover and bake: Tightly cover the casserole dish with aluminum foil. Bake in the preheated oven for 45 minutes, or until the rice has absorbed all the liquid and is fully cooked through.
  5. Heat queso: Remove the casserole from the oven. While it rests, heat the queso dip according to its package instructions, usually in the microwave or on the stovetop until warm and creamy.
  6. Serve: Pour the heated queso dip evenly over the baked chicken and rice mixture. Serve hot with your favorite toppings like chopped cilantro, sliced jalapeños, or diced tomatoes, alongside tortilla chips for dipping.

Notes

  • Use cooked chicken leftovers or rotisserie chicken for convenience.
  • Adjust the amount of taco seasoning to taste if you prefer milder or spicier flavors.
  • You can substitute cheddar cheese for a Mexican cheese blend for variation.
  • Ensure the casserole dish is covered tightly to trap steam and cook the rice properly.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://kitchenloving.com/swim-queso-chicken-and-rice-recipe/