I stole this recipe for Smothered Chicken Queso Casserole from bettycrocker.com. This cheesy chicken and rice casserole is an easy weeknight meal. Chicken breasts are cooked in taco seasoning in a skillet. Jarred salsa with cheese is mixed with green chilies and green peppers to make the cheesy sauce. Cooked white rice is mixed with the sauce and poured into a casserole dish. Seasoned chicken is placed on top of the rice mixture. Additional cheesy sauce is poured on the chicken and shredded cheese is sprinkled on top also. This Smothered Chicken Queso Casserole is a dinner for people who love cheese.
Heat oven to 350 F. Spray 13×9 baking dish or 2 ½ qt casserole with non-stick spray. In a 12 inch skillet, heat oil over medium-high heat. Sprinkle 3 large halved chicken breasts with 1 oz package taco seasoning mix.
Cook chicken in oil 6-8 minutes, turning once, until golden brown on both sides.
In large bowl, stir together 15 oz jar salsa con queso, ¾ cup half-n-half and 4.5 oz can chopped green chiles; stir in 1 medium chopped bell pepper.
Reserve ¼ of the sauce mixture. Stir 2 ½ cups cooked white rice into remaining sauce mixture still in the bowl.
Place rice mixture in casserole pan.
Top rice mixture with chicken pieces.
Top with reserved sauce mixture, then 1 cup shredded cheese.
Cover with foil. Bake 20 minutes; uncover and bake 10-15 minutes longer.
Cool 10 minutes. To enjoy the Smothered Chicken Queso Casserole scoop out the rice mixture on a plate first then place a chicken piece on top.
Smothered Chicken Queso Casserole
This cheesy chicken and rice casserole is an easy weeknight meal. Chicken breasts are cooked in taco seasoning in a skillet. Jarred salsa with cheese is mixed with green chilies and green peppers to make the cheesy sauce. Cooked white rice is mixed with the sauce and poured into a casserole dish. Seasoned chicken is placed on top of the rice mixture. Additional cheesy sauce is poured on the chicken and shredded cheese is sprinkled on top. This is a cheesy chicken dinner for people who love cheese.
Ingredients
- 1 tbsp oil
- 3 large boneless skinless chicken breasts cut in half lengthwise
- 1 oz package Old El Paso taco seasoning mix
- 15 oz jar Tostito’s salsa con queso
- ¾ cup half-n-half
- 4.5 oz can Old El Paso chopped green chiles
- 1 medium red or orange bell pepper seeded and chopped
- 2 ½ cups cooked white rice
- 1 cup shredded Mexican cheese blend 4 oz
- Chopped tomatoes and cilantro for garnish
Instructions
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Heat oven to 350 F. Spray 13x9 baking dish or 2 ½ qt casserole with non-stick spray.
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In a 12 inch skillet, heat oil over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6-8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
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In large bowl, stir together salsa con queso, half-n-half and chopped green chiles; stir in bell pepper. Reserve ¼ of the sauce mixture. Stir rice into remaining sauce mixture still in the bowl.
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Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
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Bake 20 minutes; uncover and bake 10-15 minutes longer or until sauce bubbles and juice of chicken is clear when center of the thickest part is cut (at least 165 F).
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Cool 10 minutes. Garnish with tomatoes and cilantro.
Recipe Notes
You can use milk instead of half-n-half, if you don’t have half-n-half on hand, the sauce will be a little thinner. I use mild taco seasoning mix, mild chopped green chiles and mild salsa con queso. What can I say? I’m weak. But feel free to use medium or hot variations based on your preference. I use the mild for a nice flavor but lower heat. Hot sauce or jalapeños can be added at the table if someone wants a hotter dish. You can also substitute the bell pepper for a hotter pepper as well.