You can have this six-ingredient meal in the oven in 15 minutes! It's a Southwestern twist on an old standby.
Salsa Chicken and Rice Casserole
- Prep Time 15 min
- Total 2 hr 15 min
- Servings 5
- Ingredients 6
Ingredients
- 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 1 cup uncooked converted white rice
- 1 cup thick & 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
Instructions
-
Step1Heat 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.
-
Step2Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
-
Step3Bake 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.
Nutrition
565
Calories
15g
Total Fat
41g
Protein
75g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1/5 of Recipe
- Calories
- 565
- Calories from Fat
- 135
- 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 1/2Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved