Cilantro Lime Chicken Bake - chicken breasts

Method

• Slice chicken breasts into bite sized pieces, put it into a dish and follow directions on the Mojito Lime Chicken marinade packet.
• Set dish in the fridge until you are ready for it, marinating at least 30 minutes.
• Preheat a skillet over medium high heat.
• Scrape chicken and marinade into the hot skillet, and cook.
• I brown both sides, then let it simmer with the lid on for 20 minutes or until chicken is no longer pink inside.
• Make sure liquid doesnt boil away.
• You can add a splash of water as necessary.
• Combine 2 cups of rice and 4 cups of stock in a saucepan and bring to a boil.
• Lower heat and cover your saucepan.
• Simmer rice for 45 minutes or 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 rice into the bottom of a non-stick sprayed 9x13 pan.
• Preheat oven to 350 F.
• 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 F for 20 minutes.
• To make the creamy ranch dressing, combine the regular ranch dressing with tomato paste, cilantro and lime juice.
• Stir well and drizzle on top of each individual plate of casserole.
• Dig in!
• This is a fantastic, flavorful supper!