Cheesy Mexican Chicken and Rice

5 from 1 vote

This Cheesy Mexican Chicken and Rice is simple to prep, full of bold Mexican-inspired flavors, and perfect for feeding a hungry family on busy nights.

Prep Time10

Cook Time1 10

Course: dinner, Main Course

Cuisine: American

Servings: servings

Calories: 204kcal

Author: Gina Abernathy

Ingredients

2 (5.4 oz) packs Knorr Mexican Rice
1¾ cups Chicken Broth regular or low-sodium
16 ounces Pace Picante Sauce or Salsa smooth or chunky
½ cup Water
3-4 tablespoons Taco Seasoning use as much as you like to coat the chicken
2½-3 pounds Boneless Skinless Chicken Thighs
1½ cups Mexican Cheese Blend shredded
¾ cup Queso Cheese Dip warmed

Instructions

Prepare the Baking Dish. Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish.
Mix the Rice Base. In the prepared baking dish, stir together the Knorr Mexican rice packets, chicken broth, salsa, and water until combined.
Season the Chicken. Season both sides of the chicken thighs generously with taco seasoning.
Assemble the Casserole. Place the seasoned chicken directly into the rice mixture. Sprinkle the shredded Mexican cheese blend evenly over the top.
Bake. Cover the dish tightly with foil and bake for 1 hour. Remove the foil, and bake an additional 10-15 minutes.
Add the Queso. Remove from the oven and drizzle warmed queso over the casserole or individual servings before serving.

Notes

Recipe Tips and Variations

Cover the chicken and rice casserole tightly with foil so the rice cooks properly.
For extra spice, use medium or hot salsa.
Add black beans or a can of corn for additional Tex-Mex flavor.
Let the casserole rest for 5 minutes before serving so the rice can finish absorbing liquid.
Warm the queso before drizzling for easier serving.

Nutrition