Queso Salsa Chicken & Rice
A fast, creamy, and flavor-packed Tex-Mex–style casserole made with tender chicken, queso, salsa, and rice — the perfect easy weeknight meal.
Yield: 4 servings
Temp: 375°F (190°C)
Time: 20 minutes prep + 20 minutes bake
Key Ingredients First
- Cooked rice
- Cooked shredded chicken
- Queso sauce
- Salsa
Ingredients
- 2 cups cooked rice
- 2 cups cooked shredded chicken
- 1 cup queso sauce
- 1 cup salsa (mild or spicy)
- ½ cup shredded Monterey Jack or cheddar
- Optional: chopped cilantro, sliced green onions, lime wedges
Instructions
- Preheat oven to 375°F (190°C).
- Mix the base: In a large bowl, combine cooked rice, shredded chicken, queso sauce, and salsa. Stir until fully coated.
- Transfer to a baking dish: Spread the mixture evenly in a greased 9×9-inch or similar dish.
- Add cheese: Sprinkle Monterey Jack or cheddar on top.
- Bake for 18–20 minutes, or until hot and the cheese is melted and bubbly.
- Finish: Garnish with cilantro or green onions if you like.
Serving Suggestions
- Serve with tortilla chips or warm tortillas.
- Add a dollop of sour cream for richness.
- Stir in black beans or corn for extra texture.