Dump and Bake Queso Chicken and Rice
A creamy, cheesy, no-chop dump-and-bake Mexican-inspired chicken and rice casserole that goes from oven to table with just 5 minutes of prep.
Equipment
- 9x13 baking dish
Ingredients
- 1 ½ cups long-grain white rice uncooked
- 1 can Rotel diced tomatoes with green chilies undrained
- 2 cups chicken broth
- 1 cup queso dip jarred or homemade
- 1 tsp chili powder
- ½ tsp cumin
- 4 chicken breasts boneless, skinless
- 1 cup shredded cheddar cheese
- fresh cilantro for serving, optional
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
- In the baking dish, whisk together rice, Rotel, chicken broth, queso, chili powder, and cumin.
- Nestle chicken breasts directly into the rice mixture.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil, sprinkle with cheddar cheese, and bake an additional 10 minutes or until rice is tender and chicken reaches 165°F.
- Rest 5 minutes, garnish with cilantro, and serve.
Notes
Use mild or spicy queso depending on the heat level you prefer. You can also substitute thighs for chicken breasts.
