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A spoonful of creamy, cheesy chicken and rice casserole being lifted from a white baking dish, garnished with fresh cilantro.

Chicken and Rice Queso Casserole

A creamy, cheesy, and hearty casserole packed with tender chicken, fluffy rice, vibrant vegetables, and a luscious queso sauce, all baked to golden perfection. This comforting dish is perfect for a family dinner and delivers big Tex-Mex flavor with minimal fuss.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Rice Base
  • 3 cups Cooked chicken shredded or diced
  • 4 cups Cooked white rice
  • 15 oz Canned black beans rinsed and drained
  • 15 oz Canned corn drained
  • 10 oz Canned diced tomatoes with green chilies Rotel, undrained
For the Queso Sauce
  • 2 tbsp Unsalted butter
  • 2 tbsp All-purpose flour
  • 1.5 cups Milk whole or 2%
  • 4 oz Cream cheese softened, cut into cubes
  • 8 oz Velveeta or similar processed cheese block cut into cubes
  • 1 cup Monterey Jack cheese shredded
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
For Topping & Garnish (Optional)
  • 1 cup Colby Jack cheese shredded
  • 1/4 cup Fresh cilantro chopped
  • 2 tbsp Green onions sliced
  • for serving Sour cream or plain Greek yogurt

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Large saucepan
  • Whisk
  • Measuring cups and spoons

Method
 

Preheat Oven & Prepare Dish
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray.
Combine Base Ingredients
  1. In a large mixing bowl, combine the shredded cooked chicken, cooked rice, rinsed and drained black beans, drained corn, and the can of undrained Rotel diced tomatoes with green chilies. Mix well to ensure everything is evenly distributed.
Prepare Queso Sauce
  1. In a large saucepan, melt butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
  2. Gradually whisk in the milk until smooth. Bring the mixture to a gentle simmer, whisking frequently, until it starts to thicken slightly (about 2-3 minutes). Reduce heat to low.
  3. Add the cubed cream cheese, Velveeta, and shredded Monterey Jack cheese to the saucepan. Stir continuously until all the cheeses are completely melted and the sauce is smooth and creamy.
  4. Stir in the ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Taste and adjust seasonings as needed.
Combine & Transfer
  1. Pour the prepared queso sauce over the chicken and rice mixture in the large mixing bowl. Stir thoroughly until all ingredients are well coated with the cheesy sauce.
  2. Transfer the entire mixture into the prepared 9x13 inch baking dish. Spread it out evenly.
Bake Casserole
  1. If desired, sprinkle the additional 1 cup of shredded Colby Jack cheese over the top of the casserole. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden.
Rest & Serve
  1. Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro and sliced green onions, and serve with sour cream or Greek yogurt on the side, if desired.

Notes

For quicker prep, use a rotisserie chicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven. You can adjust the spice level by adding a pinch of cayenne pepper or a dash of hot sauce to the queso.