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Salsa Chicken and Rice Casserole
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Prep Time:
15 minutes
Total Time:
2 hours 15 minutes
Quick and easy Southwestern inspired dish ready in 15 minutes with just 6 ingredients!
Ingredients:
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 cup uncooked converted white rice
  • 1 cup thick & 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:
  • Preheat oven to 325°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Set aside 2 tablespoons of enchilada sauce for later use. In a large bowl, combine the rest of the enchilada sauce, uncooked rice, salsa, soup, and beans. Transfer the mixture into the prepared baking dish.
  • Layer the chicken, skin side up, on top of the rice mixture and cover securely with foil.
  • Bake for 1 hour. Remove cover, brush chicken with 2 tablespoons of reserved enchilada sauce. Bake uncovered for an additional hour until chicken is fork-tender, juices run clear, and the skin is slightly crisp.

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