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Salsa Chicken and Rice Casserole

Salsa Chicken and Rice Casserole
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 5

You can have this six-ingredient meal in the oven in 15 minutes! It's a Southwestern twist on an old standby. ...MORE+ LESS-

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

Steps

Hide Images
  • 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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