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!
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Pin This RecipeStop 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!
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.
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.
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
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
- 1¾ 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:
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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Can this be prepped the night before (or the morning of)?
I don’t know how the rice will do soaking all night or day. You could sear the chicken and mix everything except the rice in a bowl and stir in the rice before baking.
Has anyone ever tried freezing this? Wonder if it would fresze well
Absolutely fabulous! Entire family loved this, even the picky ones! Will definitely make again.
This looks delish! Where do you find the white mexican cheese dip? Can you make it?
I buy it in the refrigerated cheese section.
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!
I used regular white rice. Once the chicken was cooked, I put that on a plate in the microwave to keep warm. Then, I poured more chicken broth into my 9×13, covered with foil and put back in the oven fir about another 15-20 minutes. Rice was cooked and chicken was juicy without being overcooked.
I can’t find this marinade. Can you think of an adequate substitute? It looks delicious!
This was so good and probably the simplest dish I’ve ever made. It will definitely be a repeat.
This was great, Stephanie!!! Made as written but did add a cup or more of corn. Will definately make again!!! Thanks for sharing!
This Was so Good, !!!! Yum
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!
SO glad you enjoyed it. I could eat this every week. Just as good as the Mexican place!
I believe you can actually buy the White Queso at Moe’s . They sell it on the side in little Containers .
1 cup-3/4 cup of rice or 1 AND 3/4 cup of rice?
AND
Can you instant white rice instead of brown rice?
While I haven't tested this recipe with instant white rice, I would think it would be just fine. Enjoy!
Think boil n bag rice would work?
No clue. They aren’t the same thing, so I have no idea. If you try it, let us know if it works.
This was FANTASTIC. Definitely a KEEPER recipe!! Thanks
Thanks!
çyou did not say how many tomatoes to use??!!!
Unknown – there is a 10-oz can of diced tomatoes & green chiles. You can garnish with as much tomato as you wish
Rotel mild, medium or hot?
Your choice – I used Original
Can you use cooked long grain rice instead of the instant rice? If so, would it alter how much chicken broth to use?
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.
I have never seen refrigerated white queso. What does it look like?
It says white queso on the container. There are several brands. I like Gordo’s
How much more chicken broth would you add for regular brown rice?
I don't know. I have only made this as written.
pretty much i'll eat anything with white queso – adding this to the list!
Same!!! I always overload my chicken with queso! YUM!
This looks incredible! Is the rice cooked or uncooked before putting it in the oven?
uncooked
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.