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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 5 |
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This is a different take on traditional chicken and rice. Its very good and extremely easy. Ingredients:
1 (10 ounce) enchilada sauce |
1 cup converted white rice |
1 cup thick & chunky salsa |
2 (10 3/4 ounce) cans cream of celery soup |
1 (15 ounce) can black beans |
5 chicken breasts, bone in with skins |
Directions:
1. Heat oven to 325.
2. Spray a 9x13 pan with cooking spray.
3. Reserve 2 T. enchilada sauce for brushing on chicken.
4. In large bowl, mix remaining sauce, the uncooked rice, salsa, soup and beans.
5. Pour into baking dish.
6. Arrange chicken, skin side up, over rice mixture.
7. Cover tightly with foil.
8. Bake 1 hour.
9. Uncover, brush chicken with reserved sauce.
10. Bake uncovered 1 hour longer or until chicken is fork tender and juices run clear.
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