Viral Swim Queso Chicken and Rice

This swim queso chicken and rice takes boxed Mexican rice and turns it into a cheesy, loaded casserole with shredded chicken, salsa, taco seasoning, and plenty of queso on top. Everything bakes together in one dish, which keeps the process simple and gives the rice plenty of time to soak up all that flavor.

Why This Swim Queso Chicken and Rice Went Viral

I’ve been seeing swim queso chicken and rice all over social media, and the viral one-pan dump and bake method was enough to get me to try it. I made this version inspired by @caitlynskitchen, and the name makes sense once you see the finished casserole. A generous layer of warm queso gets spread over the chicken and rice at the end, so everything is basically “swimming” in creamy cheese sauce.

The Mexican rice cooks right in the chicken broth, salsa, and taco seasoning, then shredded cheese melts over the top before the queso goes on. You get a creamy, cheesy dinner with a ton of flavor from only a handful of ingredients, and there’s no need to cook the rice separately. I love serving it for busy weeknights, game days, or anytime I need an easy dinner that can feed a crowd.

Ingredients

• 2 bags Knorr Mexican rice
• 3 cups chicken broth
• 1 jar (15 oz) salsa
• 3 cups cooked and shredded chicken
• 1 packet taco seasoning
• 2 cups shredded Colby cheese
• 1 jar (12 oz) queso dip

Ingredient Notes That Make This Swim Queso Chicken and Rice Better

• Knorr Mexican Rice: Use the dry rice straight from the package. There’s no need to cook it first since it absorbs the chicken broth and salsa as the casserole bakes.
• Cooked chicken: Rotisserie chicken works really well here and keeps the prep easy. You can also use leftover baked or grilled chicken.
• Salsa: Use your favorite mild, medium, or hot salsa depending on how much heat you want. A thicker salsa works best so the casserole doesn’t end up too watery.
• Colby cheese: Colby melts smoothly and gives the casserole a mild, creamy cheese flavor. Cheddar, Monterey Jack, or a Mexican cheese blend will work too.
• Queso: The queso goes on after baking, so it stays creamy instead of disappearing into the rice. Warm it briefly if needed so it spreads easily over the hot casserole. If you want to use a homemade version, my queso blanco will work really well.
• Taco seasoning: One packet works well, or use your favorite homemade blend. Keep in mind that the rice, broth, cheese, and queso already contain salt, so I wouldn’t add extra salt until you taste the finished casserole.

How to Make Swim Queso Chicken and Rice

Step 1: Combine the Rice and Chicken

Preheat the oven to 350°F. Add the dry Mexican rice and chicken broth to a 9×13-inch glass baking dish and stir so the rice is evenly covered with liquid. Add the salsa, taco seasoning, and shredded chicken, then stir everything together until evenly combined.

Step 2: Add the Cheese

Spread the mixture into an even layer and sprinkle the shredded Colby cheese over the top. Cover the baking dish tightly with foil.

Step 3: Bake

Bake for about 45 minutes, or until the rice is tender and has absorbed the liquid. If the rice still feels firm, cover the dish again and bake for another 5-10 minutes.

Step 4: Add the Queso and Serve

Remove the casserole from the oven and pour the warm queso evenly over the top. Serve hot with tortilla chips for dipping and your favorite toppings.

My Expert Tips for the Best Swim Queso Chicken and Rice

• Cover the dish tightly with foil. The rice needs the trapped steam to cook properly. Crimp the foil around the edges of the baking dish so too much moisture doesn’t escape while it bakes.
• Make sure the rice is evenly submerged. Before adding the cheese, spread the rice into an even layer and make sure there aren’t dry patches sitting above the broth. This helps everything cook at the same rate.
• Don’t keep opening the oven to check it. Every time you remove the foil, you release steam and heat. Give the casserole most of its baking time before checking whether the rice is tender.
• Let the rice tell you when it’s done. Baking times can vary depending on the dish and oven. The casserole is ready when the rice is completely tender and most of the liquid has been absorbed, not simply when 45 minutes have passed.
• Give it a few minutes to settle. After adding the queso, let the casserole sit for about 5 minutes before scooping. The rice will absorb any remaining moisture and the portions will hold together better.
• Add crunchy toppings at the table. Tortilla chips, crushed chips, jalapeños, green onions, cilantro, or diced avocado are best added right before eating so you get some fresh texture against the creamy chicken and rice.
• Use a sheet pan underneath if your baking dish is very full. This makes transferring the hot casserole easier and catches any bubbling cheese or liquid before it reaches the bottom of your oven.

Make Ahead and Storage Tips

• Make ahead: You can shred the chicken, measure the rice and seasonings, and get the salsa, cheese, broth, and queso ready a day ahead. Store everything separately in the refrigerator, then assemble the casserole right before baking. I don’t recommend letting the uncooked rice sit in the broth overnight since it can affect how evenly it cooks.
• Refrigerate: Store leftover swim queso chicken and rice in an airtight container for up to 3-4 days.
• Freeze: You can freeze the baked chicken and rice casserole for up to 2 months, but I prefer it fresh since the rice and queso can change texture after freezing. Let it thaw overnight in the refrigerator before reheating.
• Reheat: Reheat individual portions in the microwave until hot. If the rice has dried out slightly, add a splash of chicken broth before reheating, then stir in or add a little extra queso on top.

Swim Queso Chicken and Rice FAQs

What is swim queso chicken and rice?

Swim queso chicken and rice is a viral dump-and-bake casserole made with Mexican rice, cooked chicken, salsa, taco seasoning, shredded cheese, and queso. The rice cooks directly in the casserole, then warm queso gets spread over the top before serving, which is where the “swim queso” name comes from.

Do I cook the Mexican rice before adding it?

No. Add the Knorr Mexican Rice to the baking dish straight from the package. The rice cooks in the chicken broth and salsa while the casserole bakes, so there’s no need to prepare it separately first.

Why is my rice still crunchy?

Crunchy rice usually means it needs more liquid, steam, or baking time. Make sure the rice is covered by the liquid and the foil is sealed tightly. If it’s still firm after 45 minutes, add a small splash of hot chicken broth, cover again, and bake for another 5-10 minutes.

Can I use rotisserie chicken?

Yes. Rotisserie chicken is actually one of my favorite shortcuts for this recipe. Shred or chop about 3 cups of cooked chicken and add it directly to the casserole. Leftover baked, grilled, or roasted chicken works just as well.

Is swim queso chicken and rice spicy?

It doesn’t have to be. Use mild salsa, taco seasoning, and queso for a milder casserole. For more heat, use medium or hot salsa, spicy queso, jalapeños, hot sauce, or chili crisp on top when serving.