This post may contain affiliate links. Please read our disclosure policy.
This Queso Chicken and Rice Casserole is the kind of dinner that comes together with simple ingredients in no time! It’s creamy, cheesy, and packed with Tex-Mex goodness. It’s an easy one-pan meal that’s perfect for busy weeknights or feeding a hungry crowd!
For me, cooking means feeding the people I love. And sometimes, the best way to do that is with a one-pan casserole situation that can feed everyone at once! This queso chicken and rice casserole is easy to make and can feed a full table of people with minimal effort. What’s not to like?!
On nights when I don’t feel like juggling a bunch of pots and pans, this is the kind of recipe I reach for. Everything bakes together in one dish, which means less mess and way less stress. And when it comes out hot and bubbly with that cheesy top? You just know it’s going to be a hit!
Why Everyone Loves This Queso Chicken & Rice Casserole
- One-pan dinner magic! Everything cooks together in one dish, which means less cleanup and less stress on busy nights.
- Ultra creamy and cheesy. Between the shredded cheese and queso, every bite is rich, melty, and satisfying.
- Perfect for feeding a crowd. This chicken queso and rice casserole recipe makes generous portions, making it ideal for family dinners or casual entertaining.
- Beginner-friendly recipe. No complicated techniques here! Just mix, layer, and bake.
- Flexible and customizable. You can easily adjust the spice level, swap ingredients, or add extras depending on what you have on hand.
Ingredients
- Chicken Breast: Diced into bite-sized pieces to make cooking easier!
- Fajita Seasoning: Adds that classic Tex-Mex flavor and seasons the chicken perfectly. You can also use taco seasoning!
- Mexican or Spanish Rice Packets: These bring both flavor and convenience, eliminating the need to season rice from scratch.
- Water: Helps cook the rice and balance the liquid ratio.
- Chicken Broth: Adds an extra depth of flavor!
- Salsa: Using canned salsa is the easiest way to add a spicy, tomatoey flavor all at once.
- Monterey Jack or Cheddar Cheese: Melts beautifully for that bubbly, cheesy layer.
- Queso: Top it all off with queso before serving!
How To Make Chicken Queso & Rice Casserole
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Preheat & Sear
Preheat the oven to 350℉. If you’d like, you can sear the chicken for added flavor. In a skillet over medium-high heat, add 1 tablespoon of avocado oil or butter. Once the pan is hot, sear the chicken along with the fajita seasoning sprinkled over the chicken until it has a nice sear.
Step 2 | Combine the Rice Base
In the bottom of a 9 X 13 casserole dish, add rice packets, water, chicken broth, and salsa. Stir to combine. Spread the rice evenly over the bottom of the dish.
Step 3 | Add Chicken
Add the seasoned chicken evenly over the rice. (If you didn’t sear the chicken with the seasoning, toss the chicken or sprinkle with chicken with the fajita seasoning)
Step 4 | Top with Cheese
Then, evenly spread the shredded cheese over the top of the chicken.
Step 5 | Bake
Cover tightly with foil and bake covered for 30-35 minutes, then 10-15 minutes uncovered, or until cheese is melted and golden.
Step 6 | Top with Queso & Enjoy
During the last 5 minutes of cooking, melt the queso dip. When done, remove from the oven and drizzle the queso dip on top.
Easy Variations
- Swap chicken breast for thighs: Boneless, skinless chicken thighs can also work here if you have them on hand!
- Add beans or corn: Black beans or corn make great additions for extra texture and flavor!
- Adjust the spice level: Use mild or hot salsa depending on your preference, or add diced jalapeños for extra heat.
- Try a different cheese blend: I recommend using what you have on hand. Pepper Jack adds a little kick, while cheddar keeps it classic and rich.
How to Make Gluten-Free Queso, Chicken, and Rice Casserole
This Chicken Queso and Rice Casserole can easily be made gluten-free with just a few simple swaps. The biggest thing to watch is the packaged rice mix. Many boxed Mexican or Spanish rice mixes, including some from Knorr and Aldi Brand, can contain gluten or small pasta pieces mixed into the rice. Be sure to read labels carefully and choose a certified gluten-free option if using a boxed mix.
If you prefer a shortcut, look for gluten-free-labeled Spanish or Mexican rice mixes like Zatarain’s, Goya, or brands that clearly state “gluten-free” on the package—and always double-check that no pasta is included in the mix.
You’ll also want to confirm your fajita seasoning, chicken broth, salsa, and queso are gluten-free, as some brands may contain hidden gluten. With those simple checks or swaps, this recipe becomes a delicious, stress-free, gluten-free dinner.
Homemade Mexican Rice Blend (Gluten-Free Option)
If you want to skip the boxed mix or ensure everything is completely gluten-free, this easy homemade version works beautifully in this casserole.
Replace the rice packets with:
- 1 cup uncooked long-grain white rice
Add these seasonings: (or use 2-3 teaspoons of my fajita seasoning)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (or to taste)
Instructions Adjustment:
- Stir the uncooked rice, liquids, salsa, and seasonings together in the baking dish just as you would with the packet mix.
- Then continue with the recipe as written.
Expert Tips
- Season the chicken well before baking! Don’t skip the fajita seasoning. It builds the base flavor for the entire casserole. Make sure every piece of chicken is evenly coated so you get bold flavor in every bite.
- Use the right rice packets. Stick with pre-seasoned Mexican or Spanish rice for best results. These add flavor and texture without extra work! If you use plain rice packets, the casserole won’t have as much flavor.
- Don’t add too much liquid. The rice will absorb the broth, water, and salsa as it cooks. Too much liquid can make the casserole overly soft instead of perfectly tender, so make sure to add just what the recipe says!
- If you use a Spanish Rice it will have a more bold tomato flavor. If you prefer it a little less bold, you can reduce the salsa to 1 cup and add an extra cup of water or broth to mellow it out a bit. My family loves it as is, but you may want to decrease the salsa to taste.
What to Serve With Queso Chicken and Rice Casserole
This queso chicken and rice casserole is a full meal, but I love pairing it with a few simple sides to round things out. It goes great with a cucumber tomato avocado salad and some restaurant style salsa on top.
If you’re feeding a crowd, set out toppings like sour cream, avocado, or fresh cilantro so everyone can customize their plate!
Storage & Make-ahead Tips
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Let the casserole cool completely, then freeze in a freezer-safe container for up to 2 months.
Make Ahead: Assemble everything (except the cheese and queso), cover, and refrigerate up to 24 hours before baking.
Recipe FAQs
Yes, you can absolutely add raw chicken to a casserole, as long as it cooks fully during baking. Just make sure the dish stays covered (needed for moisture) and reaches a safe internal temperature of 165°F so the chicken is fully cooked and tender. It is best to dice the chicken into small pieces so you can ensure each piece is cooked through!
Yes, you can use cooked chicken, but reduce the baking time slightly since the chicken won’t need to cook through. Make sure the rice still has enough time and liquid to fully cook.
The rice should be tender and most of the liquid absorbed. If it’s still firm, cover and bake a bit longer with a splash of broth.
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, and Instagram.
Queso, Chicken and Rice Casserole (Arroz Con Pollo)
Click Stars To Rate
Ingredients
- 2.5 pounds chicken breast - diced into 1 inch chunks
- 3-4 teaspoons fajita seasoning
- 2 5 ounce packages Mexican or Spanish Rice - Knorrs or Aldi Mexican Rice or Knorrs Spanish Rice – *to make gluten-free see notes for adjustments
- ¾ cups water
- 1 ½ cups chicken broth - or low sodium broth
- 15.5 ounces salsa
- 8 ounces block monterey jack cheese or blend of cheddar - shredded (or a mix of monterey jack and pepper jack)
- 1 cup queso - Or to taste. Use your favorite brand.
Instructions
- Preheat the oven to 350℉.
- Sear Chicken (optional). In a skillet over medium high heat add 1 tablespoon of avocado oil or butter. Once the pan is hot sear chicken along with fajita seasoning sprinkled over the chicken until a nice coloring is on the chicken (work in batches if needed to not over crowd the chicken). You do not need to cook the chicken; it will finish in the oven.
- In the bottom of a 9 X 13 casserole dish add rice packets, water, chicken broth, and salsa. Stir to combine. Spread the rice evenly over the bottom of the dish.
- Add the seasoned chicken evenly over the rice. (If you didn’t sear the chicken with the seasoning, toss the chicken or sprinkle with chicken with the fajita seasoning)
- Then, evenly spread the shredded cheese over the top of the chicken.
- Cover tightly with foil and bake covered for 30-35 minutes and 10-15 minutes uncovered, or until cheese is melted and golden.Tip: You can broil for a couple of minutes to get more color on the top (just keep an eye on it).
- During the last 5 minutes of cooking, melt the queso dip.
- When done, remove from the oven and drizzle the queso dip on top.
Notes
How to Make Gluten-Free Queso, Chicken, and Rice Casserole
This can easily be made gluten-free with just a few simple swaps. The biggest thing to watch is the packaged rice mix. Many boxed Mexican or Spanish rice mixes, including some from Knorr and Aldi Brand, can contain gluten or small pasta pieces mixed into the rice. Be sure to read labels carefully and choose a certified gluten-free option if using a boxed mix. Make your own Mexican Rice Blend If you prefer a shortcut, look for gluten-free-labeled Spanish or Mexican rice mixes like Zatarain’s, Goya, or brands that clearly state “gluten-free” on the package—and always double-check that no pasta is included in the mix. You’ll also want to confirm your fajita seasoning, chicken broth, salsa, and queso are gluten-free, as some brands may contain hidden gluten. With those simple checks or swaps, this recipe becomes a delicious, stress-free, gluten-free dinner.Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
