Swim Queso Chicken And Rice Recipe
Swim Queso Chicken and Rice is an easy dump and bake casserole made with seasoned rice, rotisserie chicken, salsa and melted Monterey Jack cheese, then finished with warm queso poured over the top.
Equipment
- 9" x 13" baking dish
Ingredients
- 2 Bags Knorr Mexican Rice
- 3 Cups Chicken Broth
- 15 Oz Jar Salsa
- 2-3 Cups Rotisserie Chicken, shredded
- 1 Oz Taco Seasoning
- 2 Cups Monterey Jack Cheese, hand shredded
- 15 Oz Jar Queso
Instructions
- Preheat the oven to 350°F and lightly grease a 9 x 13-inch baking dish with nonstick cooking spray.
- Add the Mexican rice, chicken broth, salsa, diced rotisserie chicken and taco seasoning to the prepared baking dish. Stir everything together until the ingredients are evenly combined and the rice is completely submerged in the liquid.
- Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the baking dish very tightly with aluminum foil. Press the foil firmly around the edges of the dish so that steam cannot escape while the casserole cooks. Bake for 45 minutes.
- Carefully remove the baking dish from the oven and take off the foil. Be careful when removing it because hot steam will escape. Check that the rice is tender. Pour the warm queso evenly over the top of the casserole. Serve warm with your favorite toppings and sides.