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
Scale
- 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.