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Salsa Chicken and Rice Casserole

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    Source: www.pillsbury.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.

    4. Be sure to use converted rice in this recipe and not regular white rice. The acidity in the salsa and enchilada sauce prevents the non-converted rice from becoming tender.

    5. High Altitude (3500-6500 ft)

    6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1/5 of Recipe)

    7. Calories 565 (Calories from Fat 135),

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