Cook the chicken in a skillet, on the grill or in an air fryer and set aside to rest.
Dump the Mexican Rice in a greased 13x9 pan. Pour Chicken broth over the rice.
Layer sliced cooked chicken over the rice and broth. Add shredded cheese. Stir to mix.
Cover the dish and bake on 1350 degrees for 45 minutes. Stir and add remaining cheese. Cook for 15 minutes.
Remove from oven and spoon queso dip cheese over the casserole and serve.