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!
4boneless skinless chicken breasts
1(12-oz)bottle Lawry's Baja Chipotle marinade
1(10-oz)can diced tomatoes with green chiles, undrained
1¾cupinstant brown rice
1(8 to 16-oz)container refrigerated Mexican white cheese dip
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.
Can use Lawry's Mesquite marinade if you can't find the Baja Chipotle marinade.I use Gordo's or Pancho's White Queso dip. I find it in the refrigerated cheese section at the store.