The local Mexican restaurant has a thing (don't know if it's a standard Mexican dish or not) called the Ismail Special, or Is Special.
It's basically chicken breast, (or steak, or shrimp, or all three), queso blanco cheese, and Mexican-style rice.
Made casserole style:
Cook a couple chicken breasts (however ya like 'em), cut 'em up, tear 'em up, shred 'em, whatever. Cook one package of Mexican rice (or a cup or two of white rice). Mix chicken and rice with one or two jars of queso blanco, or Monterey Jack. Sometimes I'll throw in a drained can of peas and carrots to add a little color.
Throw all that into a casserole dish and put in a 350 degree oven for twenty minutes or so, enough to make it hot and gooey.
Sometimes I layer canned crescent rolls on top partway through cooking and cook til they're done.
It's a really simple dish that is absolutely addictive. Real stick-to-your-ribs stuff, too.
