Chicken Con Queso Recipes

CHICKEN CON QUESO

Chicken Con Queso image

I had some leftover chicken breast I wanted to use so I tweaked a recipe from a cookbook and made this.

Provided by Alisa Lea

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 1/2 ounce) can cream of chicken soup
1 1/2 cups cheese, shredded
2/3 cup evaporated milk
1 (4 ounce) can green chilies
1/2 cup green onion, chopped
1 cup tortilla chips, crushed
2 cups cooked chicken breasts, chopped

Steps:

Combine soup, cheese, milk, chilies and onion. Stir in chicken.
Spray a 9x13 baking dish with cooking spray and dump in the chips. Top with chicken mixture.
Bake at 325 degrees for 25 minutes or until heated through.

Nutrition Facts : Calories 448.7, Fat 24.9, SaturatedFat 11.4, Cholesterol 104.1, Sodium 1057.4, Carbohydrate 20.9, Fiber 1.1, Sugar 2.2, Protein 35.1

CHICKEN CON QUESO SOUP

Chicken Con Queso Soup image

A recipe that is based on a few others I've seen, but I've modified it to be more my taste. Variations: You can leave out the chicken for a meatless option. You can also swap out the chicken broth for vegetable broth to make a vegetarian version. For those watching calories/fat, fat free cream cheese can be used or neufchatel. Mild RoTel could be used if you're afraid of the heat/spice of original RoTel

Provided by Big Mike2

Categories Chicken Breast

Time 1h

Yield 8 cups, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs bonless skinless chicken breasts
16 ounces cream cheese
6 ounces butter
3 (4 1/2 ounce) cans diced green chilies
3 cups half-and-half
24 ounces chicken broth
30 ounces rotel, Original
1 large onion
cayenne pepper
3 tablespoons garlic, chopped
salt
pepper
6 teaspoons lemon juice

Steps:

Dice chicken breasts and place in non-stick skillet with salt and papper (to taste). Cook chicken over medium heat until thorougly cooked, but do not brown. When cooked, remove from heat.
Dice onion. In saucepan over medium-low heat, melt butter and add diced onion. Cook until onion is translucent.
Drain Ro*Tel and green chilies in collander.
Once onion is translucent, add garlic, chilies and tomatoes. Cook for 8-10 minutes.
Dice cream cheese and add to onion/chilies/tomato mixture. Stir until melted.
Add chicken broth and half and half. Stir to combine. Add lemon juice and stir. Then, stir in cayenne pepper and salt, to taste. Finally, add your cooked, diced chicken breasts.
Reduce heat to low and simmer for 30 minutes.

Nutrition Facts : Calories 647.5, Fat 49.5, SaturatedFat 30.4, Cholesterol 207.7, Sodium 1680.7, Carbohydrate 15.3, Fiber 1, Sugar 3, Protein 36.8

SMOTHERED CHICKEN QUESO CASSEROLE

Smothered Chicken Queso Casserole image

This easy, cheesy chicken casserole packed with creamy queso rice, green chiles and taco-seasoned chicken breasts will be an instant hit at the dinner table-even the picky eaters will love it!

Provided by By Madison Mayberry Hofmeyer

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon oil
3 large boneless skinless chicken breasts, cut in half crosswise
1 package (1 oz) Old El Paso™ taco seasoning mix
1 jar (15 oz) Tostito's™ salsa con queso
3/4 cups half-and-half
1 can (4.5 oz) Old El Paso™ 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 and chopped fresh cilantro, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Cool 10 minutes. Garnish with tomatoes and cilantro.

Nutrition Facts : Calories 440, Carbohydrate 36 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 3 g, TransFat 0 g

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