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Salsa Chicken and Rice Casserole

Scale

Ingredients

Instructions

  1. 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.
  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.