Salsa Chicken And Rice Casserole Recipe

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

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.

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.

Related Video