Queso, Chicken and Rice Casserole (Arroz Con Pollo)

Scooping a portion of queso chicken and rice casserole from a baking dish.

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Queso, Chicken and Rice Casserole (Arroz Con Pollo)

This Queso Chicken and Rice Casserole is a creamy, cheesy one-pan dinner made with simple ingredients and packed with bold Tex-Mex flavor. Perfect for busy weeknights or feeding a crowd, it’s an easy, satisfying meal everyone will love!

Author: Nikki Lee

Servings: 6 servings

Prep Time 10

Cook Time 40

Total Time 50

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

You could use my homemade Fajita seasoning, Elote Seasoning, or Taco Seasoning in place of store-bought. For store-bought, I love Kinders Fajita Seasoning (it's labeled gluten-free).

If using Spanish Rice, it will have a bolder 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.

Raw Chicken Baking Guide:

If starting with raw chicken, follow these baking guidelines. Be sure to always cook until the internal temperature reaches 165°F.

Diced Chicken: 40 minutes covered + 10 minutes uncovered.

Chicken Tenderloins: 50 minutes covered + 10 minutes uncovered.

Chicken Thighs or Chicken Breasts: 1 hour covered + 10 minutes uncovered.

Cooking time may vary depending on the thickness and size of the chicken, especially with breasts. Always check the thickest part with a meat thermometer to ensure it reaches 165°F before serving.

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.

Nutrition

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