Swim Queso Chicken and Rice

Ingredients

• 2 bags Knorr Mexican rice
• 3 cups chicken broth
• 1 jar salsa (15 oz)
• 2-3 cups shredded cooked chicken
• 1 packet taco seasoning
• 2 cups shredded Colby Jack cheese
• 1 jar queso

Instructions

1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
2. Combine the Mexican rice, chicken broth, salsa, shredded chicken, taco seasoning, and Colby Jack cheese in the baking dish.
3. Cover and bake for 45 minutes.
4. Top with the queso before serving.