Queso Chicken & Rice

There isn’t much better on a chilly night than a warm chicken and rice casserole. I threw this dish together a few years ago and let me tell you, it has been a staple in our house ever since! All of our favorite things, all in one! This is also my go to when I want to take food to a friend who just had surgery or welcomed a little one.  

Preheat your oven to 350 degrees.

Cook the rice according to the directions on the box and cook the chicken breast until cooked completely. Once the chicken is done, shred and add back to the pan and add the taco seasoning, water and Rotel. Let simmer for approximately 10 minutes.

Next mix the cooked rice, chicken and Velveeta and add to a greased 9×13 baking dish. Top with the remaining 1/2 cup of cheese and cover with foil — Bake for 20-30 minutes until the cheese is melted and the casserole is warmed throughout.

I have also added black beans, corn, etc. to change the recipe up every now and then. This is best served with Organic Valley Sour Cream, Mt. Olive Jalapenos & Cholula Hot Sauce. Off course chips & salsa and a Durty Gurl margarita will just take it over the top!