Salsa Chicken and Rice Casserole
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 #cimotifDiv a{ position: static; width:... Sign in to see full entry.