Here's everything you need for this hot and spicy smothered chicken queso casserole. You need 1 hr. and 15 mins. total time for this recipe that makes six servings.
Let's Get Started…
Ingredients To Gather:
- 1 tablespoon oil
- 3 large boneless skinless chicken breasts, cut in half lengthwise
- 1 package (1 oz) Old El Paso™ taco seasoning mix
- 1 jar (15 oz) Tostito's™ salsa con queso
- 3/4 cups half-and-half
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 medium red or orange bell pepper, seeded, chopped
- 2 1/2 cups cooked white rice
- 1 cup shredded Mexican cheese blend (4 oz)
- Chopped tomatoes and chopped fresh cilantro, if desired
Directions To Follow:
- Heat oven to 350°F. Spray 13 x 9-inch baking dish or 2 1/2-quart casserole with cooking spray.
- In 12-inch skillet, heat oil over medium-high 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.
- In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper.
- Reserve one-fourth of the sauce mixture. Stir rice into remaining sauce mixture.
- Place rice mixture in casserole; top with chicken.
- Top with reserved sauce mixture, then shredded cheese. Cover with foil.
- Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Cool 10 minutes. Garnish with tomatoes and cilantro.
Finished!
Have you made this smothered chicken queso casserole? What do you think of putting a Tex-Mex spin on a traditional comfort food favorite?
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Article & Photo Source: Betty Crocker
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