Salsa Chicken and Rice

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. 1

   Heat oven to 325.

2. 2

   Spray a 9x13 pan with cooking spray.

3. 3

   Reserve 2 T. enchilada sauce for brushing on chicken.

4. 4

   In large bowl, mix remaining sauce, the uncooked rice, salsa, soup and beans.

5. 5

   Pour into baking dish.

6. 6

   Arrange chicken, skin side up, over rice mixture.

7. 7

   Cover tightly with foil.

8. 8

   Bake 1 hour.

9. 9

   Uncover, brush chicken with reserved sauce.

10. 10

    Bake uncovered 1 hour longer or until chicken is fork tender and juices run clear.