Swim Queso Chicken and Rice
This viral Swim Queso Chicken and Rice is an easy one-dish dinner made with Knorr Mexican Rice, cooked chicken, salsa, taco seasoning, cheddar cheese, and creamy queso. Everything bakes together in one casserole dish before a whole jar of warm queso is poured over the top.
Ingredients:
Servings 8
Calories 517kcal
Ingredients
- 2 Knorr Spanish Rice or Mexican Rice
- 3 cups Chicken broth
- 15 ounces Salsa
- 2-3 cups Cooked chicken
- 2 tablespoons Taco seasoning
- 2 cups Shredded Cheddar Cheese
- 1 jar Queso dip
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13 inch casserole dish.
- Add the Mexican rice, chicken broth, salsa, taco seasoning, and cooked chicken to the greased 9x13 inch baking dish. Use a spoon to stir everything together making sure all of the rice is covered in liquid.
- Sprinkle the cheddar cheese over the top of the mixture.
- Cover the dish tightly with aluminum foil.
- Bake for 45 minutes or until the liquid is absorbed and the rice is fully cooked.
- Remove from the oven and heat the queso according to package instructions before pouring over the top of the cooked chicken and rice.
- Serve with your favorite topping and tortilla chips.
Notes
For the easiest prep, use shredded rotisserie chicken or leftover cooked chicken.
Make sure all of the rice is covered with liquid before adding the cheddar cheese.
Seal the foil tightly around the casserole dish. Keeping the steam inside the dish is important for cooking the rice.
If the rice is still firm after 45 minutes, cover the casserole again and continue cooking until the rice is tender before adding the queso.
Use mild, medium, or hot salsa and queso depending on your preferred spice level.
Nutrition
Calories: 517kcal | Carbohydrates: 43g | Protein: 31g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 108mg | Sodium: 2173mg | Potassium: 615mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1178IU | Vitamin C: 2mg | Calcium: 436mg | Iron: 3mg