Chicken · 60 minutes

Swim Cottage Cheese Queso Rice and Chicken

Name: Swim Cottage Cheese Queso Rice and Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-5 servings
Ingredients: 1 1/2 cups basmati rice, washed and drained; 1 pound cooked chicken, rotisserie or whatever you have; 16 ounces salsa; 1/2 cup chicken broth, plus 1/4 to 1/2 cup more for the queso; 2 cups shredded cheddar cheese, divided, 1 cup for the casserole topping and 1 cup for the queso; 1/2 cup shredded mozzarella cheese, for the casserole topping; 2 cups cottage cheese; 1 packet taco seasoning, I use about half since Trader Joe’s runs a little spicy

By Frida Sofia60 min totalServes 4-5 servings

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Tonight for dinner I made this swim queso chicken and rice, made with my own queso from cottage cheese, cheddar cheese, and taco seasoning. This dip is so delicious, and I get why it’s been trending all over Instagram. It’s great with chips, but it’s incredible spooned over a casserole like this one. The dish comes together with almost no effort, all you need is rice and chicken (rotisserie, shredded, grilled, whatever you have on hand), topped with salsa, broth, and cheese. Bake it until golden, then finish it with that silky, cheesy queso. It holds up great in the fridge too, and it’s a fun one to make with your kids, or just by yourself on a Tuesday night.

Why You'll Love This

•High protein. Chicken, cottage cheese, cheddar.
•Comfort food.
•Freezer friendly. Good for meal prep.

Ingredients

Basmati rice

Cooks up light and fluffy, holds its shape under the sauce. Swap: jasmine rice or long grain white rice.

Cooked chicken

I used shredded grilled chicken. You can swap for shredded cooked or rotisserie chicken.

Cheese

Sharp flavor, melts well for the topping and the queso. Swap: Monterey Jack or a Mexican blend.

Cottage cheese

The base of the queso, blends completely smooth and adds protein without heaviness.

Storage and Freezing

Let the casserole cool completely, then cover and refrigerate for up to 4 days. You can refrigerate the casserole assembled with the queso, it holds up well.
Freeze the casserole before adding the queso topping, in an airtight container or wrapped tightly, for up to 3 months. Thaw overnight in the fridge before reheating. The queso is best made fresh, since cottage cheese can change texture after freezing.

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Swim Cottage Cheese Queso Rice and Chicken

15 min

PREP

45 min

COOK

60 min

TOTAL

4-5 servings

SERVINGS

Ingredients

Instructions

1
Preheat oven to 350°F.
2
Add the rice, chicken, salsa, 1 and 1/2 cup chicken broth to a casserole dish. Stir and distribute evenly.
3
Top with 1 cup shredded cheddar and the mozzarella.
4
Cover tightly with foil or a lid and bake for about 40 minutes.
5
Remove the foil and bake for another 5 minutes. Broil for 2 to 3 minutes if you want extra color. Remove from the oven.
6
While the casserole bakes, combine the cottage cheese, 1 cup shredded cheddar, and taco seasoning in a blender. Blend until smooth.
7
Add an additional 1/4 to 1/2 cup chicken broth to loosen it to a runny, pourable consistency.
8
Top the casserole with the cottage cheese queso and serve.