Pollo Loco Casserole

Pollo Loco Casserole

Author: Stephanie @ Plain Chicken
Yield: 4 people
Prep Time 30 mins Cook Time 30 mins Total Time 1 hr

This is quick and delicious to fix!

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
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
2 cups chicken broth
1-3/4 cup instant brown rice
1 (8 to 16-oz) container refrigerated Mexican white cheese dip

Instructions:

1. Place chicken in ziplock bag. Pour marinade over chicken. Seal bag. Refrigerate at least 30 minutes.

2. Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray.

3. Combine diced tomatoes and green chilies, cumin, chili powder, onion powder, garlic powder, chicken broth and instant brown rice. Pour into prepared pan.

4. Remove chicken from marinade. Discard marinade. Heat oil in skillet over medium-high heat and sear chicken for 2 minutes per side.

5. Place chicken on top of rice.

6. Bake uncovered for 30 to 40 minutes.

7. Heat cheese dip according to package directions. Pour desired amount on top of chicken before serving.

* Can use Lawry's Mesquite marinade, if you choose.