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Salsa Chicken and Rice Casserole

 92 Ratings
45 Comments
  • Prep Time 15 min
  • Total Time 2 hr 15 min
  • Servings 5
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You can have this six-ingredient meal in the oven in 15 minutes! It's a Southwestern twist on an old standby.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/5 of Recipe
Calories
565
Calories from Fat
135
% Daily Value
Total Fat
15g
23%
Saturated Fat
4g
20%
Cholesterol
75mg
25%
Sodium
1750mg
73%
Total Carbohydrate
75g
25%
Dietary Fiber
8g
32%
Sugars
8g
Protein
41g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
16%
16%
Calcium
18%
18%
Iron
34%
34%
Exchanges:
4 Starch; 1/2 Other Carbohydrate; 4 Lean Meat; 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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