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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
  • 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

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

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.

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View Full Nutrition Information

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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