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Salsa Chicken and Rice Casserole

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By Betty Crocker Kitchens
Updated Jun 16, 2010
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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
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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

  • 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.
  • Step 
    2
    Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
  • Step 
    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.

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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