Ingredients
Main Ingredients
- 2 Knorr Spanish Rice or Mexican Rice packages
- 3 cups Chicken broth
- 15 ounces Salsa
- 2-3 cups Cooked chicken, shredded or chopped
- 2 tablespoons Taco seasoning
- 2 cups Shredded Cheddar Cheese
- 1 jar Queso dip
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350 degrees F. Lightly grease a 9x13 inch casserole dish to prevent sticking and make cleanup easier.
- Mix ingredients in baking dish: Add the Knorr Mexican rice, chicken broth, salsa, taco seasoning, and cooked chicken into the prepared baking dish. Stir everything together thoroughly using a spoon, ensuring all the rice is submerged and covered evenly with liquid so it cooks properly.
- Add cheese topping: Sprinkle the shredded cheddar cheese evenly over the top of the rice and chicken mixture to ensure a cheesy crust once baked.
- Cover and bake: Tightly cover the baking dish with aluminum foil to trap moisture and bake for 45 minutes, or until the rice has absorbed all the liquid and is tender and fully cooked through.
- Heat queso dip: Once the casserole is done baking, remove it from the oven. Heat the queso dip separately according to the package instructions until warm and smooth.
- Serve: Pour the warm queso dip evenly over the baked chicken and rice casserole. Serve immediately with your favorite toppings like chopped cilantro, diced tomatoes, or sliced jalapeños and tortilla chips on the side.
Notes
- Use cooked chicken, such as rotisserie or leftover grilled chicken, to save time.
- Adjust the amount of salsa and taco seasoning to taste for desired spice level.
- Covering the dish tightly is important to ensure the rice cooks evenly without drying out.
- This dish can be prepared a day ahead; simply reheat before serving.
- For a vegetarian version, omit chicken and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
