Wow, I can’t believe how good and super easy this was! I’ve never tried Lawry’s marinades until now, but I’ve always used their seasoned salt in recipes. The marinade makes the chicken so moist when it’s cooked on the grill. To save even more time, I had a jar of queso cheese dip in the fridge and all I had to do was warm some of it up in the microwave. Ben doesn’t like cheese sauce on top of anything so that was really nice and I could just portion whatever of that I needed to use. The cheese sauce on top of the orzo and chicken almost made me think I was eating some kind of nacho pasta. So delicious. I will definitely make this again, and now I want to try more of Lawry’s marinades.
Thank you Plain Chicken, this was an awesome recipe.
Queso Smothered Chicken
- 1 bottle Lawry's Baja Chipotle Marinade
- 4 boneless chicken breasts (without skin or bone i)
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder or Southwestern Seasoning
- 8oz velveeta cheese
- 1 can rotel tomatoes
- 1 cup orzo
|Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees). |
|While the chicken is grilling prepare the orzo. |
|Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned. Stir in Southwestern Seasoning or chili powder, tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with a fork. |
|Combine Ro-tel and Velveeta in a medium bowl. Heat on HIGH in the microwave in 30 second intervals until cheese is melted. |
|To assemble the Queso Smothered Chicken - place 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 Tbsp cheese dip over chicken and orzo. |