This viral swim queso chicken and rice casserole is an easy dump-and-bake dinner loaded with tender chicken, seasoned Mexican rice, salsa, enchilada sauce, melted cheese, and plenty of creamy queso. Like my chicken tinga rice casserole, everything cooks together in one baking dish for a simple, flavor-packed family dinner.
If your family loves creamy and cheesy Tex-Mex recipes, this casserole needs to be on your menu. The uncooked rice absorbs the seasoned chicken broth and salsa while it bakes, and rotisserie chicken keeps preparation incredibly easy. It has all the comfort of my creamy taco rice casserole, but a generous layer of warm queso makes it even richer.
Once the rice is tender, queso is poured over the entire casserole so every scoop is creamy, saucy, and loaded with flavor. Serve it with tortilla chips for dipping, or add your favorite taco toppings for an easy weeknight meal. For another dinner that combines juicy chicken with plenty of cheese and Tex-Mex flavor, try my baked chicken bacon ranch tacos.
Looking for more simple ways to use chicken? Browse my complete collection of easy chicken dinner recipes for casseroles, pasta dishes, slow cooker meals, and family-friendly favorites.
More Tex Mex Inspired Recipes You’ll Love
Why You’ll Love This Queso Chicken and Rice Casserole
- Easy dump-and-bake preparation
- Uses convenient rotisserie chicken
- Everything cooks in one baking dish
- No need to cook the rice separately
- Creamy, cheesy, and family-friendly
- Easy to adjust from mild to spicy
- Perfect for using leftover cooked chicken
- Makes delicious leftovers
What Is Swim Queso Chicken and Rice?
Swim queso chicken and rice is a viral Tex-Mex-inspired casserole made with seasoned rice, cooked chicken, salsa, cheese, and queso dip.
The word “swim” refers to the generous amount of warm queso poured over the finished casserole. Instead of adding just a small drizzle, the chicken and rice are practically swimming in creamy cheese sauce.
Ingredients You’ll Need
Mexican rice
Two packages of Mexican-style rice provide the seasonings and uncooked rice for the base of the casserole. Add both the rice and the seasoning from the packages.
Cooked chicken
Shredded rotisserie chicken makes this dinner fast and easy. You can also use leftover baked, grilled, or poached chicken.
Chicken broth
The broth provides the liquid needed to cook the rice. Use regular or reduced-sodium broth depending on the saltiness of your rice mix and taco seasoning.
Salsa
Use your favorite chunky salsa. Mild salsa keeps the casserole family-friendly, while medium or hot salsa adds more heat.
Red enchilada sauce
Enchilada sauce gives the rice a deeper, savory chile flavor and helps keep the casserole moist.
Bell peppers
A combination of green and red bell pepper adds color, texture, and fresh flavor. Dice them fairly small so they soften while the rice cooks.
Taco seasoning
A little taco seasoning enhances the chicken and brings all the Tex-Mex flavors together.
Monterey Jack cheese
Monterey Jack melts smoothly and gives the casserole a creamy cheese layer. For more heat, substitute pepper Jack.
Queso dip
Prepared queso creates the signature “swim” topping. White queso, traditional yellow queso, or your favorite refrigerated queso will all work.
How to Make Swim Queso Chicken and Rice
1. Prepare the baking dish
Preheat the oven to 350°F. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray.
2. Combine the casserole ingredients
Add the Mexican rice, cooked chicken, chicken broth, salsa, enchilada sauce, diced peppers, and taco seasoning directly to the baking dish. Stir until everything is evenly combined.
Make sure all the rice is submerged beneath the liquid. Any rice left sitting on top may remain hard during baking.
3. Add the cheese
Sprinkle the shredded Monterey Jack evenly over the chicken and rice mixture.
4. Cover tightly and bake
Cover the baking dish very tightly with aluminum foil. Press the foil firmly around every edge so the steam cannot escape.
Bake for 45 to 55 minutes, or until the rice is tender and has absorbed most of the liquid.
5. Add the queso
Warm the queso according to the package directions. Remove the foil and gently stir the chicken and rice.
Pour the warm queso evenly over the casserole. Drizzle with additional enchilada sauce, if desired.
6. Finish baking
Return the uncovered casserole to the oven for 5 to 10 minutes, until the queso is hot and the edges are bubbling.
Allow it to rest for 5 to 10 minutes before serving.
The Most Important Tip: Seal the Foil Tightly
The rice cooks in the steam trapped inside the casserole dish. If the foil is loose, too much steam can escape and the rice may remain crunchy.
Use heavy-duty aluminum foil if you have it, and crimp it securely around every edge of the baking dish. Avoid opening the casserole during the first 45 minutes of baking.
If the rice is still slightly firm, stir in ¼ cup of hot chicken broth, cover the dish tightly, and bake for another 10 minutes.
What Kind of Queso Should I Use?
You can use nearly any prepared queso dip you enjoy. A smooth queso works best because it is easy to pour over the casserole.
Good choices include:
- White queso blanco
- Traditional yellow queso
- Medium or spicy queso
- Hatch chile queso
- Restaurant-style refrigerated queso
Warm thick queso before pouring so it spreads evenly without disturbing the rice.
Make It Your Own
Make it spicy
Use hot salsa, pepper Jack cheese, spicy queso, diced jalapeños, or a pinch of cayenne pepper.
Add black beans
Drain and rinse one 15-ounce can of black beans before stirring them into the casserole.
Add corn
Mix in one cup of drained canned corn, fire-roasted corn, or thawed frozen corn.
Use green enchilada sauce
Replace the red enchilada sauce with green enchilada sauce for a tangier chile flavor.
Add a crunchy topping
Scatter crushed tortilla chips over the casserole immediately before serving. Add them at the last minute so they remain crisp.
Make it extra fresh
Finish each serving with cilantro, sliced green onions, diced tomatoes, avocado, or a squeeze of fresh lime.
Swim Queso Chicken and Rice Casserole
This viral swim queso chicken and rice casserole is an easy dump-and-bake dinner made with seasoned Mexican rice, rotisserie chicken, salsa, enchilada sauce, Monterey Jack cheese, and plenty of creamy queso.
- Prep Time: 15 MINUTES
- +: 10 minutes
- Cook Time: 55 MINUTES
- Total Time: 1 hour 20 minutes
- Yield: 8 SERVINGS 1x
- Category: Dinner
- Method: Baking
- Cuisine: AMERICAN | TEX MEX
Ingredients
- Nonstick cooking spray
- 2 (5.6-ounce) packages Mexican rice, uncooked
- 3 cups cooked shredded rotisserie chicken
- 3 cups chicken broth
- 1 cup chunky salsa
- ½ cup red enchilada sauce, plus more for drizzling
- ½ green bell pepper, finely diced
- ½ red bell pepper, finely diced
- 1 tablespoon taco seasoning
- 2 cups freshly shredded Monterey Jack cheese
- 1 (15-ounce) jar prepared queso dip, warmed
- Tortilla chips, for serving
- Diced avocado, sliced jalapeños, green onions, sour cream, or cilantro, optional
Instructions
- Preheat the oven to 350°F. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray.
- Add the uncooked Mexican rice and the seasoning from both packages to the prepared baking dish.
- Add the shredded chicken, chicken broth, salsa, enchilada sauce, diced red and green bell peppers, and taco seasoning.
- Stir until everything is evenly combined. Spread the mixture into an even layer, making sure all the rice is submerged beneath the liquid.
- Sprinkle the shredded Monterey Jack cheese evenly over the casserole.
- Cover the baking dish very tightly with aluminum foil. Press the foil securely around every edge to prevent steam from escaping.
- Bake without removing the foil for 45 minutes.
- Carefully uncover the casserole and check the rice. If it is still firm or the casserole looks dry, stir in up to ¼ cup of hot chicken broth. Cover tightly and bake for another 5 to 10 minutes.
- Once the rice is tender, gently stir the casserole and spread it back into an even layer.
- Pour the warmed queso over the top. Add a light drizzle of additional enchilada sauce, if desired.
- Return the casserole to the oven uncovered for 5 to 10 minutes, or until the queso is hot and the edges are bubbling.
- Let the casserole rest for 5 to 10 minutes before serving. Add your favorite toppings and serve with tortilla chips.
Notes
- Do not cook the Mexican rice before adding it to the casserole.
- Add both the rice and seasoning from each package.
- Rotisserie chicken keeps the preparation quick and easy.
- Sealing the foil tightly is essential because the trapped steam cooks the rice.
- Make sure every grain of rice is submerged before covering the dish.
- Freshly shredded Monterey Jack melts more smoothly than packaged shredded cheese.
- Baking times can vary depending on the depth and material of your casserole dish.
- If the rice is still firm, add a small amount of hot broth and continue baking it tightly covered.
- Use mild salsa and queso for a family-friendly casserole. Use pepper Jack, hot salsa, or jalapeños for more heat.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Add a splash of chicken broth or extra queso before reheating leftovers.
Make It Your Own
- Stir in one drained and rinsed can of black beans.
- Add one cup of corn or fire-roasted corn.
- Replace Monterey Jack with pepper Jack for additional heat.
- Substitute green enchilada sauce for the red sauce.
- Top individual servings with avocado, sour cream, jalapeños, green onions, or crushed tortilla chips.
What to Serve with Queso Chicken and Rice
This cheesy casserole is hearty enough to serve on its own, but tortilla chips are highly recommended for scooping up the creamy rice and queso.
You can also serve it with:
- Guacamole
- Pico de gallo
- Corn salsa
- Shredded lettuce
- Avocado slices
- Black bean salad
- Roasted corn
- A simple green salad
- Lime wedges
- Sour cream
Storage and Reheating
Allow the casserole to cool before transferring it to an airtight container. Refrigerate leftovers for up to four days.
Reheat individual portions in the microwave until hot. Because rice continues to absorb moisture in the refrigerator, add a spoonful of chicken broth or extra queso before reheating.
To warm a larger portion, place it in a covered baking dish and bake at 350°F until heated through.
Can You Freeze It?
Yes, although queso can become slightly grainy after freezing and reheating.
Freeze cooled portions in airtight freezer-safe containers for up to two months. Thaw overnight in the refrigerator and reheat with a splash of broth or fresh queso to restore the creamy consistency.
Frequently Asked Questions
Can I use uncooked chicken?
Cooked chicken is recommended. Starting with rotisserie or leftover chicken ensures the meat is safely cooked and prevents the rice from becoming overdone while you wait for raw chicken to reach a safe temperature.
Do I cook the rice before adding it?
No. Add the Mexican rice to the casserole dry, along with the seasoning in the packages. It cooks directly in the chicken broth and sauces.
Why is my rice still crunchy?
The foil may not have been sealed tightly enough, the rice may not have been submerged, or your baking dish may affect the cooking time. Add a little hot broth, cover the dish tightly, and continue baking for 5 to 10 minutes.
Can I make this with plain white rice?
Yes, but you will need to adjust the seasoning. Use two cups of long-grain white rice and add additional taco seasoning, garlic powder, onion powder, and salt. Avoid instant rice because it requires a different amount of liquid and cooking time.
Can I assemble it ahead of time?
For the best rice texture, combine the casserole shortly before baking. You can chop the peppers, shred the chicken, grate the cheese, and measure the other ingredients in advance.
Is swim queso chicken and rice spicy?
Not necessarily. Use mild salsa, mild enchilada sauce, Monterey Jack, and mild queso for a family-friendly casserole. Hot salsa, pepper Jack, and spicy queso will increase the heat.
Final Thoughts
This viral swim queso chicken and rice casserole turns a handful of convenient ingredients into an incredibly creamy and satisfying dinner. The seasoned rice cooks right in the baking dish with tender chicken, salsa, peppers, and enchilada sauce before everything is covered in melted cheese and warm queso.
It is rich, comforting, and easy enough for a busy weeknight. Bring the casserole to the table with a bowl of tortilla chips and plenty of toppings, then let everyone build their own perfect serving.
