Description
This hearty Queso Smothered Chicken & Rice recipe features tender marinated chicken breasts smothered in creamy salsa con queso, layered over a flavorful blend of rice, black beans, and spices. Baked to perfection with a cheesy topping, this dish is perfect for a comforting weeknight dinner that brings together smoky, spicy, and cheesy flavors in every bite.
Ingredients
Scale
Chicken and Marinade
- 4 chicken breasts, boneless and skinless
- 1 (12-oz) bottle Lawry’s Mesquite marinade
- 1 tbsp olive oil (for searing)
Rice Mixture
- 3½ cups cooked rice
- 1 (10-oz) can Rotel diced tomatoes and green chilies, drained
- 1 (15-oz) can black beans, drained and rinsed
- 1½ Tbsp taco seasoning
- â…” cup heavy cream
- 1 (15-oz) jar salsa con queso
Topping
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag, pour the Lawry’s Mesquite marinade over them, seal the bag, and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Preheat the Oven: Set your oven to 350ºF (175ºC) so it’s ready for baking the casserole later on.
- Sear the Chicken: Remove the chicken from the marinade, pat dry with paper towels, then heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for about 3 minutes on each side until nicely browned but not fully cooked through. Set aside.
- Prepare Queso Mixture: In a medium bowl, whisk together the salsa con queso, heavy cream, and drained Rotel diced tomatoes with green chilies. Set aside 1 cup of this queso mixture for topping later.
- Combine Rice Mixture: In a large bowl, mix the cooked rice, black beans, taco seasoning, and the remaining queso mixture. Season with salt and freshly ground black pepper to taste.
- Assemble in Baking Dish: Spread the rice mixture evenly in a baking dish. Arrange the seared chicken breasts on top of the rice layer. Pour the reserved 1 cup of queso mixture over the chicken breasts to smother them.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to let the flavors meld and the chicken finish cooking.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the shredded cheddar cheese evenly over the casserole. Return to the oven uncovered and bake for another 15 to 20 minutes, or until the rice mixture is bubbly and the chicken reaches an internal temperature of 165ºF (74ºC).
Notes
- For extra smoky flavor, marinate the chicken overnight.
- Use a meat thermometer to ensure chicken is fully cooked.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a spicier dish, choose a hot salsa con queso or add additional chili flakes.
