Description
A creamy, cheesy casserole combining tender chicken, fluffy rice, and spicy queso flavors. Easy to prepare and perfect for comforting weeknight dinners with optional spicy and vegetable add-ins.
Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 2 cups cooked rice
- 1 small onion (finely chopped)
- 2 to 3 garlic cloves (minced)
- 1 ½ to 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
- 1 can (14 oz) diced tomatoes with green chiles (optional)
- 1 cup salsa or enchilada sauce
- 1 cup sour cream or Greek yogurt
- ½ cup milk or chicken broth
- 1 tsp ground cumin (optional)
- Salt and freshly ground black pepper (to taste)
- Optional garnish: sliced green onions (cilantro, or jalapeños)
Instructions
- Preheat the oven to 350°F (180°C) and grease a baking dish.
- In a large bowl, combine cooked chicken, cooked rice, chopped onion, minced garlic, and half of the shredded cheese.
- Stir in diced tomatoes with green chiles (if using), salsa or enchilada sauce, sour cream, and milk or chicken broth. Season with ground cumin, salt, and pepper. Mix well.
- Spread the mixture evenly into the prepared baking dish and sprinkle the remaining shredded cheese on top.
- Bake for 20 to 25 minutes until the cheese is melted, bubbly, and golden.
- Remove from oven and let rest for a few minutes. Garnish with sliced green onions, cilantro, or jalapeños if desired. Serve warm.
Notes
- Adjust spice level by adding jalapeños or hot sauce.
- Can substitute chicken with turkey or vegetables for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg