Pollo Loco Casserole

Pollo Loco Casserole – baked Mexican chicken and rice casserole. This is seriously the BEST!!! I’ve made this once a week for a month and can’t get enough of it!!! Diced tomatoes and green chiles, cumin, chili powder, onion powder, garlic powder, chicken broth, instant brown rice, chicken breast, Lawry’s Baja Chipotle marinade and white cheese dip. I wanted to lick my plate this was so good! Ready to eat in about 30 minutes!

pollo loco chicken in baking dish

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Stop what you are doing and go get the ingredients to make this Pollo Loco Casserole. It is the BEST! It is inspired by my grilled Pollo Loco recipe from way back in 2011. I wanted a baked version for cooler months and people that don’t grill. This Pollo Loco Casserole has all the flavors of the original in an easy one pan meal!

chicken and rice in baking dish

I marinated the chicken in Lawry’s Baja Chipotle marinade. I find it at Publix. If you can’t find it, you can substitute Lawry’s Mesquite marinade. I let the chicken marinate at least 30 minutes before quickly searing it in the skillet. You don’t have to sear the chicken, I just think it looks more appetizing with a little color on it.

Pollo Loco on a spatula

Words cannot express how much I enjoyed this casserole. I’ve made it several times over the past few months, and I just can’t get enough of it. I love that everything cooks in the same pan and is ready in about 30 minutes.

This chicken is packed full of flavor, the rice is easy and delicious and the cheese dip on top makes the dish!!! Feel free to garnish the chicken with some diced tomatoes and cilantro.

Pollo Loco Casserole in baking dish

Just a note about the ingredients in this recipe – I’ve only made the recipe as written. I have only used instant brown rice. If you are using instant white, regular white or brown rice, you will need to adjust the baking time and possibly the liquid in the dish.

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pollo loco casserole in baking dish

Pollo Loco Casserole

Yield: 4 people
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Pollo Loco Casserole – baked Mexican chicken and rice casserole. This is seriously the BEST!!! I've made this once a week for a month and can't get enough of it!!! Diced tomatoes and green chiles, cumin, chili powder, onion powder, garlic powder, chicken broth, instant brown rice, chicken breast, Lawry's Baja Chipotle marinade and white cheese dip. I wanted to lick my plate this was so good! Ready to eat in about 30 minutes!

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 (12-oz) bottle Lawry’s Baja Chipotle marinade
  • 1 Tbsp vegetable oil
  • 1 (10-oz) can diced tomatoes with green chiles, undrained
  • 1 tsp cumin
  • ½ tsp chili powder
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 2 cups chicken broth
  • cup instant brown rice
  • 1 (8 to 16-oz) container refrigerated Mexican white cheese dip

Instructions:

  • Place chicken in ziplock bag. Pour marinade over chicken. Seal bag. Refrigerate at least 30 minutes.
  • Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
  • Combine diced tomatoes and green chilies, cumin, chili powder, onion powder, garlic powder, chicken broth and instant brown rice. Pour into prepared pan.
  • Remove chicken from marinade. Discard marinade. Heat oil in skillet over medium-high heat and sear chicken for 2 minutes per side.
  • Place chicken on top of rice.
  • Bake uncovered for 30 to 40 minutes.
  • Heat cheese dip according to package directions. Pour desired amount on top of chicken before serving.

Notes:

Can use Lawry’s Mesquite marinade if you can’t find the Baja Chipotle marinade.
photo of two containers of mexican queso dip
I use Gordo’s or Pancho’s White Queso dip. I find it in the refrigerated cheese section at the store.

Steph

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pollo loco casserole in baking dish
pollo loco casserole in baking dish
pollo loco chicken on a spatula
pouring white cheese dip over chicken and rice in baking dish

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Comments

  1. Has anyone used regular white rice and if so did you / how did you alter this recipe?? It’s the ONLY thing holding me back and I really want to try it!

  2. This was great, Stephanie!!! Made as written but did add a cup or more of corn. Will definately make again!!! Thanks for sharing!

  3. Wow, Steph! This is so good. I’ve been wanting to try it for a long time, and now that we can’t do our usual Mexican Monday. I should not have waited so long. It was a great replacement for our favorite Mexican restaurant’s chicken, rice and cheese dip dish. Thanks so much!

  4. I believe you can actually buy the White Queso at Moe’s . They sell it on the side in little Containers .

    1. Unknown – there is a 10-oz can of diced tomatoes & green chiles. You can garnish with as much tomato as you wish

  5. Can you use cooked long grain rice instead of the instant rice? If so, would it alter how much chicken broth to use?

    1. What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

      1. I’ve made this recipe several times for family and friends. I use instant white rice and I added a cup of frozen sweet corn and a can of black beans in the rice. I increased the chicken broth to 2 1/4 cups to compensate for the addition of corn and black beans. When the casserole was done I spooned the white queso on each chicken breast and then sprinkled with shredded Mexican cheese blend. Popped back in the oven till cheese was melted. Comes out perfect each time. Thanks for an absolutely yummy and easy recipe.

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