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Queso Chicken Bake

Melty Velveeta queso baked with Rotel, beans, corn, and seasoned chicken for a simple, comforting one-dish meal.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Servings: 6 people

Ingredients

  • 16 ounces Velveeta cheese cut into cubes
  • 10 ounces ROTEL tomatoes with green chiles drained (about 1 can)
  • 8 ounces black beans canned, drained and rinsed (about 1/2 can)
  • 8 ounces corn canned, drained (about 1/2 can)
  • 2.5 pounds boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • fresh cilantro chopped, for garnish
  • green onions chopped, for garnish

Instructions

  • Preheat the oven to 400°F (200°C).
  • Cut the Velveeta into cubes and spread them in the bottom of a 9×13-inch baking dish.
  • Drain the ROTEL, black beans, and corn, then add them to the dish with the cheese and stir to combine.
  • In a small bowl, mix the salt, garlic powder, cumin, and chili powder.
  • Season both sides of the chicken breasts with the spice mixture and place them flat on top of the cheese and vegetable mixture.
  • Cover the baking dish tightly with foil and bake for 45 minutes.
  • Remove the foil and bake an additional 5–10 minutes, or until the chicken registers 165°F (74°C) and is cooked through.
  • Carefully remove the chicken from the dish, stir the melted cheese and vegetable mixture until smooth, then return the chicken to the dish on top of the queso.
  • Spoon queso over the chicken and garnish with chopped cilantro and green onions before serving.

Equipment

  • 9x13 inch Baking Dish
  • Knife
  • Cutting Board
  • Mixing Spoon
  • Aluminum Foil
  • Meat Thermometer

Notes

  • Cut cheese into uniform cubes for even melting.
  • Drain canned ingredients well to avoid excess liquid.
  • Check chicken temperature with a meat thermometer.
  • You can use a single large chicken breast halved if preferred.