Salsa Chicken and Rice Casserole

By Addie

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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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

Details

Preparation

Step 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.

Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.

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.
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REVIEWS:

I could eat this 3 times a week. This is easy and very good.

I made this tonight for my husband and I and it turned out wonderful! We both loved it! I didn't use the chicken they called for, instead used bonless thin chicken breasts and didn't cook it as long and it was perfect. I also used just 1 can of cream of celery. Definitely will make again!

WE loved it! Added cheese on top at the end of baking. Also I used boneless chicken breasts and just didn't cook as long. Will make again.

Skin chicken and use FF soups!! Otherwise good!

Family loved it!

I did not like this at all!

I made this with thighs instead of breasts and it was amazing. I will definitely be making this once or twice per month. Next time, as a final step, I will remove from the oven, remove the chicken from the dish, sprinkle casserole with cheese and bake for a few more minutes.