5-Ingredient Queso Chicken
Happy Cinco de Mayo! I am having so much fun cooking this week! My eldest daughter, Bonnie, called me the other day to tell me about a recipe for queso chicken she just threw together for her family. Being a mom is busy enough but she is also studying to be a CNA. So with family, church and school, her time plate is full. She made sure their dinner plate was, as well. This recipe only had 4 ingredients (I added one for mine) so it helped her a lot. She and her hubby have 4 growing girls and although their tiny little figures don’t show it, they love to eat!
“I was planning on having leftovers today. There were no leftovers…”Bonnie Hancock-Rhymes
This Queso Chicken is so versatile, and with only 5 ingredients, it came together quickly. I served mine with my copy-cat version of Rice-a-Roni Spanish Rice. I will post that recipe and its variations this week.
So Many Ways to Prepare!
Funny how days get busy. You plan the night before what you will do and how you will do it (at least I do), and then life sticks its this-and-that’s in with everything. What are we to do? Well, we put our big girl pants on and adapt. My family always loves the week of Cinco de Mayo and instead of just a Taco Tuesday, we have a Fiesta Week.
My plans were to try this recipe in my trusty crockpot. All I had to do is make sure the queso chicken was prepped and in the pot by noon to be ready at 6 (I cook my chicken on low). I got busy with grocery shopping and such and when I looked at the clock again, it was 3! Oh my gravy!
Bonnie cooked hers in her Instant Pot, so I figured so would I. I forgot until it was time to prep that I had loaned my Instant Pot to my son. Time was ticking!
Quick, Lottie, think! That’s when I remembered my mama saying that anything that can be cooked in a crockpot can be cooked in the oven. Mama is always right! It turned out delicious. Here is how I did it.
The Oven Saved Supper!
While the oven was preheating at 375, I layered my boneless chicken breasts in a 9×13 baking dish that I had sprayed with cooking oil. I had sprinkled salt and pepper on them beforehand, but afterward I was thinking that next time I would like to dust them with taco seasoning instead. I added this to the recipe below. You can find my recipe for taco seasoning here.
Be sure not to stack the chicken too thick. It will interfere with it cooking through.
Cube up half a block of Velveeta cheese and layer over the chicken. Yes, you can use a generic brand or your favorite store brand. I did.
Pour 2 cans of Ro’Tel (or any brand of diced tomatoes with green chilis!) over the chicken and cheese. No need to mix any of it. It will all blend together as its cooking.
Don’t drain your tomatoes. The juices make the queso work.
Drizzle a half-cup of milk over the top.
Bake in the oven for an hour. I topped mine with crushed nacho flavored chips and baked another 5 minutes to add both flavor and texture.
The dish will seem soupy but its all in the love. Leftovers can be made into an amazing queso chicken soup!
5-Ingredient Queso Chicken
- 4 lbs boneless chicken breasts
- 1 lb Velveeta cheese (half a block/loaf)
- 2 cans diced tomatoes with green chilis not drained
- ½ cup milk
- 1 7.5 oz bag nacho flavored chips crushed
- 1 package taco seasoning for coating chicken in place of salt and pepper
- Preheat oven to 375° F and spray a 9×13 baking dish with cooking oil.
- Season the chicken breasts as you like and layer them in the baking dish as evenly as possible.
- Cube half a block (1 pound) of Velveeta cheese and layer on top of the chicken.
- Cover the cheese layer with both cans of diced tomatoes.
- Drizzle a half cup of milk over the tomatoes.
- Place in oven and bake for 1 hour.
- Crush the nacho chips and sprinkle them over the casserole and bake for an additional 5 minutes. Enjoy!