Salsa Chicken and Rice Casserole

Name: Salsa Chicken and Rice Casserole
Ingredients: 1 can (10 oz) Old El Paso™ enchilada sauce; 1 cup uncooked converted white rice; 1 cup Old El Paso™ Thick ‘n Chunky salsa; 2 cans (10 3/4 oz each) condensed cream of celery soup; 1 can (15 oz) black beans, drained, rinsed; 5 bone-in chicken breast halves with skin

Preparation time: 15 mins
Cooking time: 135 mins
Difficulty: moderate
Serves: 5 people

Dinner

mvchamor

May 15, 2016

Salsa Chicken and Rice Casserole.

You can have this six-ingredient meal in the oven in 15 minutes! It’s a Southwestern twist on an old standby.

Salsa Chicken and Rice Casserole

Print Recipe

Ingredients

Scale

1 can (10 oz) Old El Paso™ enchilada sauce
1 cup uncooked converted white rice
1 cup Old El Paso™ Thick ‘n Chunky salsa
2 cans (10 3/4 oz each) condensed cream of celery soup
1 can (15 oz) black beans, drained, rinsed
5 bone-in chicken breast halves with skin

Instructions

Heat oven to 325°F. Spray 13×9-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.
Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
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.