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Salsa Chicken and Rice Casserole

  • 5servings
  • 135minutes
  • 565calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (10 oz) Old El Paso® enchilada sauce

  2. 1 cup uncooked converted white rice

  3. 1 cup Old El Paso® Thick 'n Chunky salsa

  4. 2 cans (10 3/4 oz each) condensed cream of celery soup

  5. 1 can (15 oz) black beans, drained, rinsed

  6. 5 bone-in chicken breast halves with skin

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.

  2. Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.

  3. Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.

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