Viral Swim Queso Chicken Casserole
This taco rice casserole bakes rotisserie chicken, Knorr taco rice, salsa, and cheese in one dish, then gets smothered in warm queso. An easy dump and bake dinner.
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Servings: 8 servings
Ingredients
Casserole
- 2 bags Knorr Taco Rice
- 2 cups chicken broth or El Paso Tinga Style chicken broth
- 2 1/2 cups rotisserie chicken shredded
- 15 oz jar salsa
- 1 packet taco seasoning
- 8 oz shredded Mexican cheese blend
Topping
- 4-6 oz queso your favorite
Instructions
- Preheat the oven to 350°F.
- Add the rice, chicken broth, shredded chicken, salsa, and taco seasoning to a 9x13 casserole dish. Stir well and spread into an even layer.
- Sprinkle the shredded cheese evenly over the top.
- Cover tightly with foil and bake for 45 minutes.
- Uncover and check the rice. If it isn't tender yet, bake uncovered for another 10 minutes.
- Warm the queso in a microwave-safe bowl until smooth and pourable, then pour it over the casserole and serve.
Notes
- Cover the dish tightly so the steam stays in and the rice cooks evenly.
- Ovens and rice can vary, so check at 45 minutes and give it the extra 10 minutes uncovered if the rice still has some bite.
- Use mild or medium salsa for a family-friendly version, or hot salsa if you like it spicy.
