Queso Chicken Bake Recipe
Looking for a dish that combines comfort, creamy queso, and just the right touch of Tex-Mex flair? The Queso Chicken Bake is one of those magic recipes where juicy chicken breasts nestle into a sea of bubbling Velveeta, black beans, sweet corn, and zesty ROTEL—and emerge coated in a luscious sauce that you’ll want to eat with a spoon. It’s ridiculously unfussy, family-friendly, and always a crowd-pleaser, whether it’s a busy weeknight or you’re hosting friends for casual dinner. Bursting with color, bold flavors, and a glorious cheesy top, this recipe is bound to become a go-to favorite.

Ingredients You’ll Need
What I love most about Queso Chicken Bake is how every simple ingredient pulls its weight, building a dish that’s much more than the sum of its parts. Each element—from the creamy cubes of Velveeta to the punchy ROTEL—brings something vital to the table, elevating ordinary chicken with layers of flavor and texture.
- Velveeta cheese (16 ounces): This classic melting cheese creates an ultra-smooth, creamy sauce that makes the bake completely irresistible.
- ROTEL tomatoes with green chiles (10 ounces, drained): Adds tang and just a touch of heat, balancing the richness of the cheese.
- Canned black beans (8 ounces, drained and rinsed): Brings protein, fiber, and an earthy flavor that’s the perfect foil for all that creamy queso.
- Canned corn (8 ounces, drained): Bright pops of sweetness and color that make each bite sing.
- Boneless, skinless chicken breast (2.5 pounds): Lean, tender, and soaks up all the cheesy, spicy goodness as it bakes.
- Salt (½ teaspoon): Brings out every flavor in the dish—don’t skip it!
- Garlic powder (½ teaspoon): Introduces mellow, savory warmth to the spice mix.
- Cumin (½ teaspoon): Gives the bake a cozy, smoky undertone that feels quintessentially “Tex-Mex.”
- Chili powder (½ teaspoon): A gentle heat and beautiful color boost for the chicken.
- Freshly chopped cilantro: The perfect herby finish, adding fresh flavor and a pop of green.
- Freshly chopped green onions: Provides color and a mild bite, excellent for garnishing.
How to Make Queso Chicken Bake
Step 1: Get Your Oven Ready
Preheat your oven to 400˚F. This temp is key for ensuring the chicken cooks evenly and the cheese turns gooey and bubbling—a must for any true Queso Chicken Bake. While it heats up, you’ll have just the right amount of time to prep your ingredients.
Step 2: Build the Cheesy Base
Start by cubing the Velveeta and scattering it evenly along the bottom of a 9×13 baking dish. Layer on the drained ROTEL tomatoes, corn, and black beans, then give everything a quick stir in the pan. This combo is the base of your queso—and as it bakes, the flavors meld together in the most incredible way.
Step 3: Season & Add the Chicken
Stir together the salt, garlic powder, cumin, and chili powder in a small bowl. Rub this spice blend all over both sides of your chicken breasts—a little massage helps the flavor go the distance. Lay the seasoned chicken across the cheesy mixture, making sure it sits flat to cook evenly.
Step 4: Bake Until Bubbling
Cover your pan snugly with foil (to keep in all the moisture and melty goodness) and bake for 45 minutes. Then, uncover and bake for another 5 to 10 minutes, just until the chicken reaches an internal temp of 165˚F and the cheese is gloriously golden and bubbling at the edges.
Step 5: Mix, Rest & Finish
Remove the baked chicken from the pan and give the queso sauce a good stir—this helps combine any pooling cheese and juices into one creamy, cohesive sauce. Place the chicken back on top, ready for serving, and inhale that irresistible aroma!
Step 6: Spoon & Garnish
Right before serving, spoon the luscious queso sauce over the chicken and shower the top with a generous handful of freshly chopped cilantro and green onions. The vibrant toppings add freshness and crunch, bringing every bite to life.
How to Serve Queso Chicken Bake

Garnishes
A simple shower of chopped cilantro and green onions is classic, but don’t be afraid to get creative: try diced jalapeños for extra punch, sliced black olives, or a squeeze of lime for brightness. The Queso Chicken Bake is a canvas for whatever flavors you love, so have fun with the toppers!
Side Dishes
This bake pairs beautifully with fluffy rice (Mexican or cilantro-lime, if you’re feeling fancy), a crisp green salad with avocado, or even warm flour tortillas to scoop up all that extra queso. Chips are always a hit too—any excuse to dunk them in that cheesy sauce!
Creative Ways to Present
For a fun party spin, shred the chicken and serve it nacho-style on a platter loaded with tortilla chips and queso, or tuck generous spoonfuls into soft taco shells with crisp lettuce and diced tomato. Turn leftovers into the world’s most decadent stuffed quesadillas or burrito fillings the next day!
Make Ahead and Storage
Storing Leftovers
Store any leftover Queso Chicken Bake in an airtight container in the refrigerator for up to three days. The sauce stays creamy and delicious, making leftovers just as much of a treat as the first round—if you’re lucky enough to have any!
Freezing
Cheesy casseroles like this one freeze surprisingly well. Simply let everything cool, transfer to a freezer-safe container, and freeze for up to two months. To maintain the creamiest texture, thaw it in the fridge overnight before reheating.
Reheating
For best results, reheat Queso Chicken Bake gently in the oven at 350°F, covered with foil to prevent drying out. You can also microwave individual portions, just stir halfway through for even heating. If the sauce thickens too much, a splash of milk or chicken broth will loosen it right up.
FAQs
Can I use a different cheese instead of Velveeta?
Velveeta gives the signature creamy, melt-in-your-mouth texture, but you can substitute with another processed cheese (like American), or experiment with cream cheese and shredded cheddar for a slightly different yet still delicious outcome.
Does Queso Chicken Bake work with other proteins?
Absolutely! Swap the chicken breast for boneless thighs for a juicier bite, or even try cooked shredded pork or rotisserie chicken—just adjust the baking time as needed.
Is this dish very spicy?
Not overly! The mild ROTEL adds just a hint of heat. If you prefer it spicier, you can use hot ROTEL or add some diced jalapeños to the mix. For less heat, use plain diced tomatoes.
Can I assemble Queso Chicken Bake ahead of time?
Definitely. Assemble everything up to the point of baking, then cover and refrigerate for up to 24 hours. When ready, bake as directed (you may need to add a few extra minutes to the cook time).
What’s the best way to shred the chicken for leftovers?
Once the chicken is cooked and cooled a bit, two forks work perfectly to gently shred it right in the pan—then swirl it straight into the cheesy sauce for quesadillas, tacos, or nachos!
Final Thoughts
I truly can’t recommend Queso Chicken Bake enough, whether you’re feeding a crew or just seeking comfort food that’s big on flavor and ease. It’s a dish that invites smiles and second helpings every time. Give it a try soon—you just might find a new favorite to add to your weekly dinner lineup!
Print
Queso Chicken Bake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Queso Chicken Bake combines tender chicken with a creamy, cheesy queso sauce, flavored with aromatic spices and topped with fresh herbs. It’s a comforting and flavorful dish that is easy to make and perfect for a family dinner.
Ingredients
Queso Chicken Bake:
- 16 ounces Velveeta cheese
- 10 ounces ROTEL tomatoes with green chiles, drained
- 8 ounces canned black beans, drained and rinsed
- 8 ounces canned corn, drained
- 2.5 pounds boneless, skinless chicken breast
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Freshly chopped cilantro, for garnish
- Freshly chopped green onions, for garnish
Instructions
- Preheat the oven: Preheat the oven to 400˚F.
- Prepare the cheese mixture: Cut Velveeta into cubes and place in a 9×13 baking dish. Add drained ROTEL tomatoes, corn, and black beans. Stir to combine.
- Season the chicken: Mix salt, garlic powder, cumin, and chili powder. Season both sides of the chicken breasts. Place the seasoned chicken on top of the cheese mixture.
- Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the chicken reaches an internal temperature of 165˚F.
- Finish and serve: Remove the chicken from the dish. Stir the queso until smooth and combined. Place the chicken back on top of the queso. Serve the chicken with queso spooned over the top and garnish with cilantro or green onions.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 130mg
Keywords: Queso Chicken Bake, Chicken Bake recipe, Cheesy Chicken Bake