Queso Chicken is an easy three-ingredient dinner that's creamy, cheesy, and packed with Tex-Mex flavor. Tender chicken thighs are baked until juicy, then topped with melty Velveeta and diced tomatoes with green chilies for a comforting meal that's ready in an hour.
This is one of those recipes I keep coming back to because it's almost effortless. Serve it over rice, cauliflower rice, or quinoa, stuff it into tacos, or enjoy it straight from the baking dish with your favorite toppings.
Speaking of other easy meals, be sure to check out my Mexican-themed Venison Casserole for another fast and easy recipe. It is one of our favorite dinner ideas lately.
Why You'll Love This Recipe
- Only 3 ingredients
- Family-friendly dinner
- Ready in about 40 minutes
- Naturally gluten-free
- Great for meal prep
- Easy to customize with toppings
- Perfect for busy weeknights
Before You Get Started
- Trim any excess fat from the chicken thighs.
- Drain excess liquid after the first bake so the queso stays thick and creamy.
- Cube the Velveeta for faster melting.
- Let the casserole rest for 5 minutes before serving.
Ingredients
- Boneless Skinless Chicken Thighs - Stay juicy and flavorful while baking. Chicken breasts also work.
- Velveeta cheese - Melts into a smooth, creamy queso sauce.
- Canned diced tomatoes and green chilies - Rotel adds flavor and just a little heat.
See quantities in the recipe card.
How to make Queso Chicken
Step One: Preheat the oven to 400 degrees. Spray an 8x13 casserole dish with nonstick cooking spray.
Step Two: Add the chicken thighs and bake for 20 minutes. The internal temperature should be at least 140 degrees. Make sure to drain any liquid from the dish.
Step Three: Top the par-baked chicken with Velvet cubes and the Rotel tomatoes and green chiles. Put the dish back into the oven and bake for another 10-15 minutes. The chicken temperature now needs to be 160 degrees internally.
You can also brown the chicken first in an oven-safe large skillet, add the other ingredients, and bake right in the skillet.
Step Four: Broil the queso chicken for 2-3 minutes to brown the top. Serve with your favorite toppings like sour cream, guacamole, and fresh cilantro.
Top Tip
Draining the liquid after the first bake keeps the queso thick and creamy instead of watery.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a 325°F oven until heated through.
Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Variations
- Salsa con queso - If you have a jar of salsa con queso or queso blanco, you can par-cook the chicken, pour that right on top, and then just finish baking.
- Spicy Queso Chicken - Add jalapeños, taco seasoning, or chili powder.
- Chicken Breasts - Swap the thighs for boneless skinless chicken breasts.
- Black Bean Queso Chicken - Stir in a drained can of black beans.
- Corn Queso Chicken - Add drained corn before the second bake.
- Queso Dip Version - Use leftover Smoked Queso Dip instead of Velveeta and Rotel.
- Slow Cooker Queso Chicken - Cook the chicken on low until nearly done, drain the liquid, then stir in the cheese and tomatoes until melted.
Common Questions
What should I serve with queso chicken?
Rice, cauliflower rice, tortilla chips, roasted vegetables, baked potatoes, tortillas, or a simple salad all pair well with this recipe. Or enjoy with a side of Pupusas.
Can I use chicken breasts?
Yes. Boneless skinless chicken breasts work well, but may need a slightly longer cooking time depending on their thickness.
Can I make this ahead?
Yes. Assemble everything ahead of time and refrigerate until ready to bake, or bake it completely and simply reheat before serving.
Can I freeze queso chicken?
Yes. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Recipe
Queso Chicken
Equipment
- Traeger Grill or other smoker
Ingredients
- 2.5 lb boneless skinless chicken thighs
- 8 oz velveeta cheese
- 10 oz canned diced tomatoes & green chilies (such as Rotel), drained
Instructions
- Preheat the oven to 400. Spray an 8x13 baking dish with cooking spray.
- Put the chicken thighs in the baking dish. Bake for 20 minutes or until mostly cooked. They should be at least 140. Drain any liquid from the pan.
- Top with the cubes of velveeta and the rotel. Bake for another 10-15 minutes until the chicken has reached 160.
- Broil for 2-3 minutes to brown the top.
Nutrition
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Originally Published December 31, 2022. Revised and Republished June 30, 2026.
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