Name: Swim Queso Chicken and Rice Casserole
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 1/2 cups parboiled medium grain rice (rinsed); 1/2 cup broken up vermicelli or capellini noodles; 1 (15-oz) can black beans (drained and rinsed); 1 cup corn (either frozen or canned works); 3 cups chicken broth; 1/4 cup tomato paste; 2 cups salsa (one 15-oz jar; I get the large Costco jars so I measure out ~2 cups); 4 tablespoons taco seasoning (divided use); onion & garlic powder, salt & pepper (to taste); 1.5 to 2 pounds chicken tenders (OR chicken breast cut into strips); 2-3 cups shredded cheese (Colby Jack, Monterey Jack or Cheddar work best); 1-2 cups queso (homemade or store-bought; so far my kids have hated every single queso I bought so I have to make my own 🫠)

I put my own twist on the viral Swim Queso Chicken by making it with simpler ingredients and extra fiber. Juicy chicken is combined with perfectly cooked rice, filling beans and corn, flavorful salsa and creamy queso for a stir-and-bake dinner you can have in the oven in just 10 minutes!

Overhead view of a swim queso chicken and rice casserole.

My new favorite chicken and rice casserole!

Recently, one of my older kids somehow came across the viral Swim Queso Chicken and begged me to make it together – so I said “hold my water bottle” and came up with a version that’s a little fresher and has more fiber, because that’s what moms do 😂 Everybody liked it, so we’ve been making it frequently.

Instead of the seasoned rice packets, I use plain rice (and broken up vermicelli because why not) and season it extra-well, plus I add some tomato paste for color and flavor. I also add black beans and corn.

Then I decided to use raw chicken instead of cooked. I LOVE a good rotisserie chicken hack (hello, instant quesadillas or tacos!), but putting cooked and shredded chicken in the oven for another 45 minutes is not it for me. I tried using whole chicken breast at first, but it takes so much longer to bake than the rice. Chicken tenderloins work great, or you can just cut chicken breast into strips.

While I would LOVE to make this with store-bought queso, my kids have hated every single one we’ve tried, so I make my own. I don’t know why they like only this one that’s not even good queso, it’s basically a béchamel sauce made with American cheese and different seasoning.

In an ideal world I will serve this casserole with corn chips and a little salad situation on the side, but on a hectic night… it works by itself, which is the true blessing of a good old chicken and rice casserole. Enjoy!

Overhead view of a spoon in a chicken and rice casserole.

Ingredients I use (and swaps I made)

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredients for Swim Queso Chicken with text labels.

Chicken: I use chicken tenderloins, like I said, but you can use sliced chicken breast. I love how juicy it comes out, especially compared to using rotisserie chicken!
Corn/beans: The original recipe doesn’t include these, but I love the added fiber, flavor and texture! You can skip them if you prefer.
Seasoning: I use taco seasoning, onion powder and garlic powder; plus salt and pepper. Feel free to adjust the seasoning to your family’s taste.
Rice: Definitely use parboiled rice for it to cook in time. I like to use medium-grain here, I don’t know, the texture seems like a better fit to me. You can use long-grain though if that’s what you have!
Salsa: Just use a salsa you enjoy eating. I like using a mild one, but spicy works if you prefer.

Let’s make this twist on Swim Queso Chicken!

1 Combine the “dry” ingredients with the liquids and seasoning:

First, add the rice (I rinse it first), vermicelli, black beans and corn to your casserole dish.

You could then just add the broth, tomato paste and seasoning and try to combine it right in the dish, but I like to whisk these together in a measuring cup first and then pour them in the casserole dish, along with the salsa. Stir it all together so the rice and noodles will cook evenly!

Uncooked rice, beans and corn in a casserole dish.

Salsa, beans and corn in casserole dish.

2 Add the chicken and cheese:

Season your chicken and nestle it into the rice, making sure it’s covered by liquid. That’s how it stays juicy!

Sprinkle with cheese – I used cheddar and gouda this time because that’s what I had, but you can use Colby Jack, Monterey Jack, Mexican blend…

Unbaked chicken and rice casserole with cheese on top.

3 Cover and bake:

And then, cover the dish with foil and bake the casserole for 50-60 minutes, until the rice and chicken are done!

4 Finish with queso and serve:

Once the casserole is done, remove it from the oven, uncover and pour on your warmed queso!

I like to reserve some of the queso because my kids like to put their casserole in a flour tortilla with extra sauce. If it gets me a night of rest from the dinner complaints 🤷🏻‍♀️

Pouring queso on a baked chicken and rice casserole.

Overhead view of swim queso chicken in a white casserole dish.

And that’s it! It’s such an easy recipe, and even making it like this with more basic ingredients and extra fiber added, it’s not much more difficult or time-consuming to put together. Definitely a new favorite for us!

Spoon scooping chicken and rice casserole from a casserole dish.

Leftovers

For any kind of leftover rice, I like to follow the advice from America’s Test Kitchen based on the USDA guidelines. If I have any leftovers, I put them in the fridge within an hour so the rice does not spoil. I store them tightly covered for up to 2 days, and reheat fully to 165°F before eating.

I like to place the leftovers in a clean, small dish for reheating (do not reheat in a dish that’s been sitting in the fridge – it may crack from thermal shock). The microwave is quick and easy, but the oven works at 350°F. The timing depends on how big the leftover portion is!

Top tips from my kitchen

Stirring: Stir the rice well with the liquids, so it cooks as evenly as possible.
Even baking: If your oven cooks very unevenly, it’s a good idea to rotate the casserole halfway through the baking time.
Test doneness: Make sure to test the doneness of the rice and the chicken before adding the queso. Once you add it, it’s best not to put the casserole back in the oven.

How I like to serve this casserole

Like I said in the beginning, we like some corn chips and a salad on the side when there is enough time to put some side dishes together. Greens with cilantro lime dressing are so good with this casserole! But cilantro lime slaw is also great.