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Swim Queso Chicken & Rice Bake
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Swim Queso Chicken & Rice Bake

55 minServes 8Nutri-Score D€€
from @caitlynskitchen26 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • Mexican rice mix (Knorr-style bags)Grains2 pieces
  • chicken brothPantry720 ml
  • salsa (15 oz jar)Pantry425 g
  • cooked chicken (shredded, rotisserie or leftover)Meat400 g
  • taco seasoning (1 packet)Spices1 piece
  • Colby Jack cheese (shredded)Dairy200 g
  • queso dip (1 jar)Dairy400 g

per serving

Nutrition

350kcal

Carbs
38 g
Proteins
16 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Oven
  • Mixing bowl

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 180 °C (350 °F).
    • Grease a 9x13 casserole dish.
    Step 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.
    Step 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.
    Step 3

  4. Bake

    • Bake until the rice is tender and the liquid is absorbed.
    Step 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.
    Step 5

  6. Serve

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