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Smothered Chicken Queso Casserole

Prep 30 min
Total 1 hr 15 min
Servings 6

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This easy, cheesy chicken casserole packed with creamy queso rice, green chilies and taco-seasoned chicken breasts will be an instant hit at the dinner table—even the picky eaters will love it! ...MORE + LESS -

Ingredients

1 tablespoon oil

3 large boneless skinless chicken breasts (about 500 g), cut in half crosswise

1 package Old El Paso™ taco seasoning mix

2 cups salsa con queso

3/4 cups half-and-half

1 can (127 mL) Old El Paso™ chopped green chilies

1 medium red or orange pepper, seeded, chopped

2 1/2 cups cooked white rice

1 cup shredded Mexican cheese blend

Chopped tomatoes and chopped fresh cilantro, if desired

Steps

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1

Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
2

In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
3

In large bowl, stir together salsa con queso, half-and-half and chopped green chilies; stir in pepper.
4

Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
5

Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when centre of thickest part is cut (at least 165°F).
6

Cool 10 minutes. Garnish with tomatoes and cilantro.