Queso Chicken and Rice

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Smothered and creamy, this easy Queso Chicken and Rice uses just 7 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. A true Tex-Mex recipe inspired by one of our favorite Texas restaurants.

Reader Review: “I just made this recipe this morning and it is fantastic! I didn’t change a thing!” – Lisa

Queso Chicken and Rice on a plate with salad.

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!

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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!

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!

Reader Review: “I thought this would be an easy dinner but it was also really really good! We put a little sour cream and green onions on it. So good! Definitely a make again!” – Mary

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

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 1/2 inch. Thicker chicken pieces will take longer to bake.
In the baking dish, whisk together both rice packets, broth, salsa, and water.

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.
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.
Remove the dish from the oven, and drizzle warmed queso on top.

Serve hot with your favorite sides.

Expert 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.
Make with cooked chicken instead. Simply replace the raw chicken with cooked. Bake covered 35 minutes. Uncover and bake another 10-15 or until the mixture is bubbling at the edges, rice is tender, and cheese completely melted.
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!
Have fun with other ingredients. Feel free to add chopped bell pepper as well as drained and rinsed black or pinto beans.

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.

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.

Frequently Asked Questions

My chicken was undercooked. What should I do?

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.

Will the rice be cooked through?

It’s important that the dish is securely covered so that the steam is trapped inside and properly cooks the rice.

Is this dish gluten-free?

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!

Do I have to use taco seasoning?

You can use taco seasoning, adobo, or something similarly Mexican or Tex-Mex in flavor profile.

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