Recipe from: Taisha Stocking
Prep time: 15 minutes
Total time: 2 hours 15 minutes
1 can (10 oz) old el paso enchilada sauce
1 cup uncooked converted white rice
1 cup old el paso thick and chunky salsa
2 cans (10 3/4 oz each) condensed cream of celery soup
1 can (15 oz) black beans, drained and rinsed
5 bone in chicken breast halves with skin
Heat oven to 325 F. Spray 13x9 inch glass baking dish with cooking spray. Reserve 2 tbsp enchilada sauce for brushing on chicken. In large bowl mix remaing enchilada sauce, uncooked rice, salsa, soup, and beans. Pour into baking dish. Cover tightly with foil.
Bake 1 hour uncovered. Brush chicken with reserved enchilada sauce.
Bake 1 hour longer or until chicken is fork tender.
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