Go Back
Kima

Cheesy Chicken Rice Bake

This Cheesy Chicken Rice Bake is an easy 9x13 casserole made with seasoned chicken rice and vermicelli, shredded chicken, tomatoes with green chilies, Mexican cheese, and a creamy white queso topping. It is rich, comforting, and perfect for an easy family dinner.
Print Recipe Pin Recipe
Cook Time 1 hour
Resting Time 5 minutes
Course: Dinner, Main Course
Cuisine: American, Tex-Mex Inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken Rice Bake
  • 2 6.9-ounce boxes chicken rice and vermicelli mix include both seasoning packets
  • 4 cups chicken broth plus additional warm broth if needed
  • 1 10-ounce can diced tomatoes with green chilies
  • 1 1-ounce packet taco seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 4 cups cooked chicken shredded
  • 2 cups Mexican cheese blend shredded
  • 6 tablespoons butter cut into small pieces
  • 2-2 1/2 cups white queso sauce warmed, for topping

Equipment

  • 9×13-inch baking dish
  • Aluminum foil
  • Mixing spoon

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Scatter the dry chicken rice and vermicelli mix evenly across the bottom of the prepared baking dish.
  3. Pour the chicken broth evenly over the rice and vermicelli.
  4. Add the diced tomatoes with green chilies, both seasoning packets from the rice mixes, taco seasoning, garlic powder, onion powder, and black pepper.
  5. Add the shredded chicken, shredded Mexican cheese blend, and pieces of butter.
  6. Stir everything together well, making sure the rice and vermicelli are fully covered with liquid.
  7. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
  8. Remove the foil and gently stir the casserole.
  9. Return the casserole to the oven uncovered and bake for another 10 to 15 minutes, or until the rice is tender and most of the liquid has been absorbed.
  10. If the rice is still firm after the initial 45 minutes, add 1/4 to 1/2 cup warm chicken broth, cover again, and bake for about 10 more minutes before checking again.
  11. Remove the casserole from the oven and let it rest for 5 to 10 minutes.
  12. Pour the warm white queso sauce evenly over the top of the casserole just before serving.
  13. Serve warm.

Notes

If the rice is still firm after 45 minutes, add 1/4 to 1/2 cup warm chicken broth, cover, and continue baking for about 10 minutes.
Rotisserie chicken works well and makes preparation quicker.
Store leftovers covered in the refrigerator for 3 to 4 days.
When reheating, add a small splash of chicken broth to help keep the rice moist.
The main cook-time field is set to 60 minutes based on 45 minutes covered plus up to 15 minutes uncovered.