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Smothered Chicken Queso Casserole
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Cheesy queso rice casserole with taco-seasoned chicken and green chiles - a crowd-pleaser that even picky eaters will enjoy!
Ingredients:
  • 1 tablespoon oil
  • 3 large boneless skinless chicken breasts, cut in half crosswise
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 jar (15 oz) Tostito's™ salsa con queso
  • 3/4 cups half-and-half
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 medium red or orange bell pepper, seeded, chopped
  • 2 1/2 cups cooked white rice
  • 1 cup shredded Mexican cheese blend (4 oz)
  • Chopped tomatoes and chopped fresh cilantro, if desired
Instructions:
  • Preheat the oven to 350°F and generously coat a 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
  • Heat oil in a large skillet over medium heat. Coat chicken with taco seasoning mix and cook in the hot oil for 6 to 8 minutes, flipping once, until both sides are golden brown. Chicken may not be fully cooked, but it will finish in the oven.
  • Combine salsa con queso, half-and-half, and chopped green chiles in a large bowl; mix in bell pepper. Set aside 1 cup of the sauce mixture. Stir rice into the remaining sauce mixture.
  • Spread the rice mixture evenly in the casserole dish, layer the chicken on top, pour the reserved sauce mixture over the chicken, sprinkle with shredded cheese, and cover with foil.
  • Bake uncovered for an additional 10-15 minutes until the sauce bubbles and the chicken juice runs clear when the thickest part is cut (reaching at least 165°F).
  • Let sit for 10 minutes before topping with fresh tomatoes and cilantro.

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