Creamy Queso Chicken and Rice Recipe

This Creamy Queso Chicken and Rice recipe is an easy dinner made with seasoned chicken, Mexican rice, salsa, plenty of cheese, and creamy queso. Everything comes together in one baking dish for a cheesy, comforting meal that’s perfect for busy weeknights.

If you love the cheesy chicken and rice from your favorite Mexican restaurant, this Creamy Queso Chicken and Rice recipe is an easy way to make it right at home. It’s creamy, cheesy, family-friendly, and perfect for those busy weeknights when you don’t want to spend forever making dinner. Pre-seasoned store-bought Mexican rice and jarred salsa keep the prep super simple without sacrificing flavor. You can save even more time by grabbing a rotisserie chicken instead of cooking chicken from scratch. Basically, all you have to do is mix everything together, add plenty of cheese, and let the oven do the rest. Finish it with a layer of warm queso, and you have a comforting dinner that tastes just as delicious as the restaurant version—for a lot less money.

Making this queso chicken and rice really couldn’t be much easier, which is exactly why it’s such a good weeknight dinner. Everything starts right in the baking dish, so you won’t have a bunch of pots and pans to clean up afterward. The Mexican rice cooks right along with the chicken, salsa, broth, and taco seasoning, soaking up all of that flavor while it’s in the oven. Once the rice is tender and the cheese is nice and melty, the queso goes on at the very end so it stays extra creamy instead of disappearing into the casserole. Give it just a few more minutes to warm through, and dinner is ready. We love serving it with tortilla chips for scooping, but you can also pile it into taco shells or just eat it straight from the bowl.

Why You’ll Love This Queso Chicken and Rice Recipe

• This queso chicken and rice is super simple to make, with most of the ingredients simply mixed together in one baking dish.
• Creamy queso chicken and rice is a family-friendly dinner that even picky eaters can get excited about.
• Using pre-seasoned Mexican rice, jarred salsa, and store-bought queso keeps the ingredient list simple and cuts down on prep time.
• A rotisserie chicken makes this easy weeknight dinner even faster since there’s no need to cook the chicken separately.
• You get all the cheesy, creamy flavor of the chicken and rice you might order at a Mexican restaurant without the cost of eating out.
• Leftover queso chicken and rice reheats well, making it a great option for an easy lunch the next day.
• You can serve it on its own, scoop it up with tortilla chips, or use it as a filling for tacos to switch things up.

Ingredients For Creamy Queso Chicken and Rice

• 2 pkgs. Mexican Rice (I use Knorr)
• 3 cups chicken broth
• 1 15 oz. jar salsa
• 3 cups cooked shredded or cubed chicken rotisserie chicken works great
• 1 pkg. taco seasoning
• 2 cups shredded colby jack cheese
• 1 15 oz. jar queso dip

How to Make This Queso Chicken and Rice Recipe

Step 1: Preheat oven to 350 degrees and spray a 9×13 baking dish with nonstick cooking spray.

Step 2: Add rice, chicken broth, salsa, taco seasoning, and chicken to prepared baking dish and stir well to combine.

Step 3: Top with shredded cheese and cover with aluminum foil and bake for 45-50 minutes or until rice is tender and liquid is absorbed.

Step 4: Remove from oven and evenly spread queso over top. Continue cooking for an additional 5 minutes.

Step 5: Remove from oven and serve warm with tortilla chips, or inside taco shells. Enjoy!

What to Serve/Pair with Easy Queso Chicken and Rice

This easy queso chicken and rice is filling enough to serve on its own, but there are plenty of simple sides that go great with it. Tortilla chips are always a good choice, especially for scooping up all of that extra queso. You could also serve it with a taco salad, black beans, refried beans, corn, or even roasted vegetables. For something fresh to balance out the creamy, cheesy rice, try adding sliced avocado, guacamole, pico de gallo, or a little extra salsa on the side. If you’re feeding a crowd, set out a few toppings like sour cream, chopped cilantro, diced tomatoes, and jalapeños so everyone can customize their own bowl.

Popular Substitutions & Additions

This queso chicken and rice recipe is really easy to switch up depending on what you already have in the kitchen. You can use freshly cooked chicken instead of rotisserie chicken, or swap the Colby Jack for cheddar, Monterey Jack, or a Mexican cheese blend. If you want to add some veggies, try mixing in corn, black beans, diced bell peppers, or green chiles. For a little more heat, use a spicy salsa, hot queso, or add sliced jalapeños. You can also add toppings like avocado, cilantro, diced tomatoes, sour cream, or green onions before serving. Just keep in mind that changing the type of rice or the amount of liquid may affect the cooking time and final texture. 

Storage & Leftovers

Store leftover queso chicken and rice in an airtight container in the refrigerator for up to 3–4 days. When you’re ready to eat it again, reheat individual portions in the microwave until warmed through, adding a small spoonful of queso or splash of chicken broth if the rice seems a little dry. You can also reheat larger portions covered in the oven until hot. The leftovers make a quick and easy lunch, and you can serve them as-is or use them as a filling for tacos or burritos.

Queso Chicken and Rice FAQs

Can I use rotisserie chicken for queso chicken and rice?

Yes! Rotisserie chicken is one of the easiest ways to make this recipe and cuts down on prep time. Simply shred or cube the cooked chicken before adding it to the baking dish.

Do I need to cook the Mexican rice before adding it?

No. The rice goes into the baking dish uncooked and cooks in the chicken broth and salsa while the casserole is in the oven.

Can I use a different type of rice?

This recipe is written specifically for packaged, pre-seasoned Mexican rice, so swapping it for plain white or brown rice may change the amount of liquid and cooking time needed. For the most consistent results, I recommend sticking with the packaged Mexican rice.

How do I know when the chicken and rice is done?

The casserole is ready for the queso once the rice is tender and has absorbed the liquid. If the rice is still firm or there is quite a bit of liquid remaining, give it a little more time in the oven before adding the queso.

Can I make queso chicken and rice spicy?

Absolutely. Use medium or hot salsa, spicy queso, diced green chiles, or jalapeños to add some heat. If you’re making it for the whole family, you can keep the casserole mild and let everyone add spicy toppings to their own serving.

What kind of queso should I use?

Your favorite jarred queso dip works perfectly for this recipe. A classic mild queso keeps it family-friendly, but you can use a spicy variety if you prefer a little more heat.

Can I make queso chicken and rice ahead of time?

Because the uncooked rice begins absorbing liquid once everything is mixed together, I recommend baking this casserole shortly after assembling it. You can save time by shredding the chicken and measuring your ingredients ahead of time so everything is ready to mix together when it’s time for dinner.

Other Chicken Recipes You’ll Love

• Bang Bang Chicken Recipe (Cheesecake Factory Copycat!)
• Slow Cooker Chicken Fajitas
• Skillet Chicken Bacon Ranch Pasta
• Slow Cooker Chicken Enchilada Soup with Cream Cheese

Don’t Forget To Come Back And Let Me Know How Your Creamy Queso Chicken and Rice Recipe Turned Out!