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!
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 9x13-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.