This is one of my new favorite dishes.  I marinate the chicken the morning before, and cook the chicken and rice the night before when I am making dinner.  Then I just have to throw everything together in the pan the next day for dinner.  I got this recipe from sugarbabybotique.blogspot.com.  You don't have to make the tomatillo dressing to drizzle on top but it elevates it to a new state of deliciousness.

2 pounds of chicken breasts marinated in:
 (put marinade ingredients all into the blender, blend and then pour it on top of chicken)
3/4 c vegetable oil
Juice and zest of 2 limes
2 cloves garlic
2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/2 c cilantro

Marinate for a few hours and then grill chicken.  Cut the chicken into bite size pieces

Cook 1 c uncooked rice with 1 c water, 2 c chicken broth.  When cooked, stir in 1 Tbsp lime juice, 2 tsp sugar and 3 Tbsp chopped cilantro.

Layer in a 9 x 13 pan:

1. All the rice
2. All the chicken
3. Most of a 16 ounce container of sour cream.
4. 2 c of mango salsa (I just get the Costco brand)
5. 2 c of shredded pepperjack cheese

Bake at 350 degrees until heated through about 20 - 30 minutes.  The cheese should crisp up a little bit.
Serve with tomatillo dressing drizzled on top.

Tomatillo dressing:
Put all ingredients into a blender and blend till smooth and then chill for at least 2 hours:
1 c mayonnaise
1 pkg buttermilk dressing mix
1/2 c buttermilk
1/4 tsp cayenne pepper
1 c cilantro, chopped
2 cloves garlic
3 tomatillos