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Salsa Chicken and Rice Casserole Recipe

   
 

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     Salsa Chicken and Rice Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   5

Ingredients
1 can (10 oz) Old El PasoŽ enchilada sauce
1 cup uncooked converted white rice
1 cup Old El PasoŽ 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
 

Instructions
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.


Originally Submitted
9/11/2010





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