Chicken Challenge Day 2: Cilantro Lime Chicken Bake

  This layered Mexican Casserole uses Cilantro Lime Rice, Mojito Lime Chicken, Sour Cream and Salsa all baked together in the oven and served with a Creamy Ranch Dressing.  As you can imagine just by hearing about it, it goes KA-POW! in your mouth.  Ah-stinkin-mazing!

I found this great recipe on Weekend Potluck, shared by Artistic31Mama! Go check her site out, she has fantastic recipes over there!!!!!

Cilantro Lime Chicken Bake

{click title to print}

Adapted from Artistic31Mama

Ingredients

FOR THE MOJITO LIME CHICKEN:

• 4 whole Chicken Breasts, cut into bite sized pieces
• 1 envelope {1.06 Oz} McCormick Grill Mates Mojito Lime Marinade
• Plus Ingredients On Envelope (oil, Water, Vinegar)
  

FOR THE CILANTRO-LIME RICE:

• 2 cups Uncooked Brown Rice
• 4 cups Chicken Broth
• 1 Tablespoon Freshly Squeezed Lime Juice
• 3 Tablespoons Finely Chopped Cilantro
• Salt And Pepper, to taste
  

ADDITIONAL INGREDIENTS:

• 16 ounces, weight Sour Cream
• 16 ounces, fluid Of Your Favorite Salsa Or Picante Sauce
• 3 cups Of Mexican Blend Cheese

FOR THE CREAMY RANCH DRESSING:

• 12 ounces, fluid Bottle Of Ranch Dressing
• 2 Tablespoons Tomato Paste
• 1 cup Cilantro, Finely Chopped
• Juice Of Remaining Lime

Preparation Instructions

Slice chicken breasts into bite sized pieces and follow directions on Mojito Lime Chicken Marinade packet. Set in the fridge until you are ready for it, marinating at least 30 minutes. Scrape chicken and marinade into a skillet, and cook on your stove top. I brown both sides, then let it simmer with lid on for 20 minutes or until chicken is no longer pink inside. Make sure liquid doesn’t boil away, add a splash of water as necessary.
Combine 2 cups of rice and 4 cups of stock and bring to a boil. Lower heat and cover your saucepan. Simmer rice for 45 minutes until all liquid is absorbed, or as instructed on rice package. Remove from heat and fluff with a fork. Stir in fresh lime juice, cilantro and salt and pepper to taste. Spread in the bottom of a sprayed 9×13 pan.
Layer cooked chicken bites on top of rice, then spread the entire container of sour cream over that, followed by the jar of salsa and 3 cups of cheese.
Bake at 350* for 20 minutes.

To make Creamy Ranch, combine bottle of Ranch with tomato paste, cilantro and lime juice. Stir well and drizzle on top of each individual plate of casserole.

Dig in! This is one FANTASTIC, flavorful Supper…..

~T