Salsa Chicken and Rice

By rickfanciullo

Ingredients

• 1 can (10 oz) Old El Paso enchilada sauce
• 1 cup uncooked converted white rice
• 1 cup Old El Paso Thick and Chunky salsa
• 2 cans (10.75 oz) condensed cream of celery soup
• 1 can (15 oz) black beans, drained, rinsed
• 5 bone-in chicken breast halves with skin

Preparation

Step 1

1. Heat oven to 325. Spray 13 x 9 inch pyrex baking dish with cooking spray. reserve 2 T's of enchilada sauce for brushing on chicken.
- in a large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into the baking dish

2. Arrange chicken, skin side up, over the mixture in the baking dish. Cover tightly with foil

3. Bake for 60 minutes. Uncover and brush with the reserved enchilada sauce. Bake uncovered for an additional hour or until chicken is fork tender - its juices run clear and skin is slightly crisp.

NOTE:

1.Cannot do this recipe at high altitude (3500-6500 ft)
2. Must use converted rice and not regular rice