Swim Queso Chicken & Rice

Ingredients

• 2 bags Knorr Mexican Rice (standard size bags)
• 3 cup chicken broth
• 15 oz salsa (1 jar of your favorite salsa)
• 2.5 cup cooked chicken (rotisserie or leftover chicken works great; 2-3 cups)
• 1 packet taco seasoning (Fire & Smoke Society recommended)
• 2 cup Colby Jack cheese (shredded)
• 1 jar queso dip (standard jar size (approx 15 oz))
• tortilla chips (for serving)
• hot sauce (for serving)
• sour cream (optional topping)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a greased 9x13 casserole dish, add the 2 bags of Mexican rice, 3 cups of chicken broth, 15 oz jar of salsa, 1 packet of taco seasoning, and 2–3 cups of shredded cooked chicken.

3. 3

   Stir the mixture well to ensure the rice is fully covered by the liquid and ingredients are evenly distributed.

4. 4

   Sprinkle the 2 cups of shredded Colby Jack cheese evenly over the top of the rice mixture.

5. 5

   Cover the dish tightly with aluminum foil. This is critical to ensure the rice cooks fully and doesn't dry out.

6. 6

   Bake in the preheated oven for 45 minutes, or until the rice is tender and the liquid has been fully absorbed.

7. 7

   Remove the casserole from the oven and immediately spread the entire jar of queso dip over the top.

8. 8

   Serve warm with tortilla chips, hot sauce, sour cream, or your favorite Mexican-style toppings.

Notes

Using rotisserie chicken makes this a very fast prep. Ensure the foil is sealed tightly around the edges of the 9x13 dish to trap steam, which is necessary for the rice to cook properly.

Nutrition per serving

• main
• dinner
• casserole
• Mexican-inspired
• easy dinner
• Taco Tuesday
• baked