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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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  • prep time 15 min
  • total time 2 hr 15 min
  • ingredients 6
  • servings 5
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/5 of Recipe
Calories
565
(
Calories from Fat
135),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4g,
4%
),
Cholesterol
75mg
75%;
Sodium
1750mg
1750%;
Total Carbohydrate
75g
75%
(Dietary Fiber
8g
8%
  Sugars
8g
8%
),
Protein
41g
41%
;
% Daily Value*:
Vitamin A
24%;
Vitamin C
16%;
Calcium
18%;
Iron
34%;
Exchanges:
4 Starch; 1/2 Other Carbohydrate; 4 Lean Meat; 1/2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.