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Swim Queso Chicken & Rice Bake
Plat

Swim Queso Chicken & Rice Bake

55 minPour 8Nutri-Score D€€
par @caitlynskitchen26 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • Mexican rice mix (Knorr-style bags)Céréales2 morceaux
  • chicken brothÉpicerie720 ml
  • salsa (15 oz jar)Épicerie425 g
  • cooked chicken (shredded, rotisserie or leftover)Viandes400 g
  • taco seasoning (1 packet)Épices1 morceau
  • Colby Jack cheese (shredded)Produits laitiers200 g
  • queso dip (1 jar)Produits laitiers400 g

par portion

Nutrition

350kcal

Glucides
38 g
Protéines
16 g
Lipides
15 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Four
  • Saladier

pas à pas

Préparation

  1. Preheat the oven

    • Preheat the oven to 180 °C (350 °F).
    • Grease a 9x13 casserole dish.
    Étape 1

  2. Combine the rice, broth, salsa and chicken

    • Add the Mexican rice mix, chicken broth, salsa and taco seasoning to the dish.
    • Add the shredded cooked chicken.
    • Stir well so the rice is fully covered with liquid.
    Étape 2

  3. Top with cheese and cover

    • Sprinkle the shredded Colby Jack cheese evenly over the top.
    • Cover the dish tightly with foil so the rice cooks fully and does not dry out.
    Étape 3

  4. Bake

    • Bake until the rice is tender and the liquid is absorbed.
    Étape 4

  5. Add the queso

    • Remove the dish from the oven, no need to let it cool.
    • Spread the entire jar of queso over the top.
    Étape 5

  6. Serve

    • Serve warm with tortilla chips, hot sauce, sour cream or your favorite toppings.
    Étape 6
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