Cilantro Lime Chicken Bake

In my efforts to be thrifty lately, I've been planning ahead in the kitchen.  Pantry checking, Pinterest stalking, and list making.  

Last week I was craving one of my own recipes which would require limes and cilantro.  Then I discovered I had recently pinned a casserole that called for both of those ingredients.

I like trying to maximize on similar ingredients, so there is no waste.  I hate having to throw out unused produce.  So limes and cilantro went on the list.

When it was time to make the casserole, I realized it called for three different recipes.  BUT with some shortcuts and my own adaptations, it didn't take as long as I thought.  And it was outstanding........

Cilantro Lime Chicken Bake

(adapted from original source)

1 lb. of boneless, skinless chicken breast

3 limes

a bundle of cilantro (about 2 cups chopped)

2 cloves of garlic, minced

1/2 teas. salt

1/4 teas. pepper

2 teas. sugar

1 cup instant white rice

1 15 oz. can chicken broth

1 tbsp butter
8 oz. sour cream
package of shredded pepperjack cheese
tortilla chips
jar of salsa verde
ranch dressing (optional)

To prepare the chicken, place it in the crock pot along with the juice and zest of two limes.  Chop 1/2 cup of cilantro and add to the crock pot along with the salt, pepper, sugar, and minced garlic.  Divide the chicken broth, setting aside 3/4 cup for the rice.  Add the remaining broth to the crock pot.  Set the crock pot to low, and cook for 6-ish hours.  Shred the chicken when cooked.

Prepare the rice right before you are ready to assemble the casserole.  Add 3/4 cup of chicken broth and a tbsp of butter to a saucepan, and bring it to a boil.  Add the cup of rice, 1/2 cup chopped cilantro, and juice from one lime.  Cover and remove from heat.  Let it stand for about five minutes, then stir.  (I found this rice recipe to be quicker than the original version.)

Preheat oven to 350.  Grease a 9 x 9 baking dish.  Layer all of the rice on bottom.  Add the shredded chicken next.  Spread 8 oz. of sour cream over the chicken, then pour the salsa verde over the sour cream.  Sprinkle pepperjack cheese over the top.  Bake for 20 minutes or until the cheese is melted and bubbly.

Serve with a side of tortilla chips and top with ranch dressing.  Yields about four large servings.

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Whew.

That was a mouthful.

But I swear it is worth it.

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