Salsa Chicken and Rice Casserole

Salsa Chicken and Rice Casserole
Preparation time
15 mins
Cooking time
135 mins
5 people

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


  • 1 can (10 oz) Old El Pasoβ„’ enchilada sauce
  • 1 cup uncooked converted white rice
  • 1 cup Old El Pasoβ„’ 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


  1. Heat oven to 325Β°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.
  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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