Queso Casserole

Ingredients

• 1 tablespoon Olive Oil

• 1 pound Chicken Breasts

• 1 packet Taco Seasoning

• 1 tablespoon Parsley

• ½ teaspoon Red Pepper Flakes

• 1 cup Pancho's Three Cheese Queso‍ ‍

• ½ cup Heavy Cream

• 1 can Chopped Green Chiles

• ¼ cup Minced Onion

• 2 cups cooked Rice

• 1 cup Shredded Mexican Cheese Blend Cheddar

• ¼ cup Freshly Chopped Parsley

Directions

1. Preheat your oven to 350°F (175°C) and spray a 7x11-inch baking dish with cooking spray

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add diced chicken and sauté for about 4 minutes until browned and cooked through. Season with taco seasoning, dried parsley, and red pepper flakes

3. In a mixing bowl, combine 2 cups of cooked instant rice with 1 cup of Pancho's Three Cheese Queso, ½ cup of heavy cream, ¼ cup of minced onion, and 1 can of chopped green chiles. Stir until well combined and creamy

4. Spread the rice mixture evenly into the prepared baking dish

5. Distribute the sautéed chicken evenly over the rice mixture

6. Sprinkle 1 cup of shredded Mexican cheese blend on top of the chicken layer

7. Bake in the preheated oven for 25 minutes until the cheese is melted and bubbly

8. Remove from the oven and let sit for a few minutes. Serve hot, garnished with freshly chopped parsley