Swim Queso Chicken & Rice Bake

Swim Queso Chicken & Rice Bake

Preparation Time10 mins Cooking Time35 mins Makes 8

Turn up the flavor with this Viral Queso Swim Chicken & Rice Bake, a crowd-pleasing one-pan dinner loaded with cheesy Tex-Mex inspired goodness. Knorr Mexican Rice cooks alongside tender shredded chicken and tangy green enchilada sauce, then gets topped with a creamy jalapeño queso “swim” for the ultimate comfort food finish. Easy to make and even easier to love, this hearty bake is perfect for busy weeknights, game days, or anytime you’re craving bold flavor in every bite.

Nutritional Information

Calories

258.95kcal (8 serving)

Total Fat

4.2g (8 serving)

Saturated Fat

0.79g (8 serving)

Cholesterol

30.77mg (8 serving)

Sodium

250.12mg (8 serving)

Total Carbs

37.99g (8 serving)

Dietary Fiber

3.5g (8 serving)

Sugars

2.14g (8 serving)

Protein

15.68g (8 serving)

Ingredients List
  1. 2 pkg. Knorr® Rice Sides - Mexican Rice
  2. 3 cups water
  3. 2 cups shredded cooked chicken
  4. 1 can (10 oz.) green enchilada sauce , divided
  5. 1 tbsp Knorr® Chicken Bouillon
  6. 1/2 cup shredded Colby Jack cheese

Directions

Print

1. Preheat oven to 400°. Put Knorr ®Mexican Rice, water, shredded chicken, ½ cup green enchilada sauce and Knorr® Chicken Bouillon in 13x9-inch baking dish and stir well to thoroughly mix. Sprinkle top evenly with shredded Colby Jack cheese.

2. Cover tightly with foil and bake 30 to 35 minutes, or until rice is tender and most of the liquid has been absorbed.

3. While the rice bakes, make the queso. Combine American cheese, milk, diced pickled jalapeños, pickling liquid, and chopped green chiles in medium saucepan and heat over low heat, stirring constantly until smooth, melted, and creamy.

4. Remove Rice Bake from oven. Pour warm queso over center of rice bake, creating a "queso swim" effect. Drizzle with the remaining green enchilada sauce.

5. Sprinkle top with Toppings.