Categories: Casserole, Chicken, Main Dish, Tex-Mex

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

Directions

1. Heat oven to 325°F. Spray 13×9-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.

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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