← Replies in Smothered Chicken Queso Casserole Recipe

I thought that too when I first started making this! 🙂I use Chicken breast or Chicken tenders and pound thin. But I use a lot more taco seasoning making sure they are completley coated and pan sear them. It creates a nice flavor crust on the out side and seals in juices. When mixing the queso and half and half I use a large tostitos queso jar, a 16 oz half n half and add about a cup of salsa to it or more if you like. This can be adjusted to taste and consistency. Add half and half a little at a time so it doesn't become too runny. Double the rice and add extra cheese. I like triple cheddar or a 5 or 6 cheese mexican chesse blend or both. Serving with salsa and sour cream on top aling side of tortilla chips and or mexican street corn. I find that it is super flavorful and I don't have to add more or any other seasoning. And bonus we have leftovers for the next day. I have a family of 5 with two teenage boys who eat a lot. I made some tweeks here and there when I first started making this until I got it perfect. Its been in our rotation for a while now. I have probably made this 100 times... its a family favorite!