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.

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Servings 5

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( 8 ) Ratings

8 Ratings

5 Stars 36%

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ingredients 6
Prep Time 15 min
Total Time 2 hr 15 min

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

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Directions

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.

EXPERT TIPS

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Expert Tips

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.