Smothered Chicken Queso CasseroleIngredients
1 tablespoon oil
3 large boneless skinless chicken breasts, cut in half crosswise
1 jar (11 oz) Chipotle Con Queso by Casa De Jorge Salsa Company
3/4 cups half-and-half
1 can (4.5 oz) 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, if desired
1 Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
2 In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on the thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
3 In a large bowl, stir together Chipotle Con Queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into the remaining sauce mixture.
4 Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
5 Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when the center of thickest part is cut (at least 165°F).
6 Cool 10 minutes. Garnish with tomatoes.