QUESO CHICKEN RECIPE RECIPES

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SMOTHERED CHICKEN QUESO CASSEROLE RECIPE - BETTYCROC…



Smothered Chicken Queso Casserole Recipe - BettyCroc… image

This easy, cheesy chicken casserole packed with creamy queso rice, green chiles and taco-seasoned chicken breasts will be an instant hit at the dinner table—even the picky eaters will love it!

Provided by Madison Mayberry Hofmeyer

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 10

1 tablespoon oil
3 large boneless skinless chicken breasts, cut in half crosswise
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

Steps:

  • Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
  • In 12-inch skillet, heat oil over medium 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 1 cup 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.

Nutrition Facts : Calories 440 , CarbohydrateContent 36 g, CholesterolContent 85 mg, FatContent 2 , FiberContent 0 g, ProteinContent 28 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 1370 mg, SugarContent 3 g, TransFatContent 0 g

CHILI QUESO DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chili Queso Dip Recipe: How to Make It - Taste of Home image

I’ve had this recipe for more than 42 years and have updated it from time to time. This is an easy party favorite, and everyone loves the taquito dippers. —Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Appetizers

Total Time 02 hours 20 minutes

Prep Time 20 minutes

Cook Time 02 hours 00 minutes

Yield 40 servings (2-1/2 quarts).

Number Of Ingredients 11

1 pound ground beef
1 pound bulk pork sausage
1 small onion, chopped
2 jalapeno peppers, seeded and finely chopped
1 garlic clove, minced
1 can (15 ounces) chili con carne (without beans)
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, drained
1 jar (4 ounces) diced pimientos, drained
1 package (2 pounds) Velveeta, cubed
Prepared taquitos, tortilla chips or corn chips

Steps:

  • In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese. , Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.

Nutrition Facts : Calories 147 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 473mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 8g protein.

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