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Salsa Chicken


submitted by jmderusha on Oct-8-12
(this recipe is good for lunch/dinner)
servings: 5

Easy

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)  condensed cream of celery soup
1 can (15 oz) of black beans, drained, rinsed
5 bone-in chicken breast halves with skin

1).  Heat oven to 325 deg.  Spray 13 x 9 (3 qt.) 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.



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