Salsa Chicken and Rice Casserole

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.

Prep Time

15

Minutes

Total Time

2:15

Hrs:Mins

Makes

5

servings

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
  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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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:

1 Serving (1/5 of Recipe)
  • Calories 565
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 4g,),
  • Cholesterol 75mg;
  • Sodium 1750mg;
  • Total Carbohydrate 75g
    • (Dietary Fiber 8g,
    • Sugars 8g),
  • Protein 41g;
Percent Daily Value*:
    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.