Salsa Chicken and Rice

• 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

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.

enchilada sauce, white rice, chunky salsa, cream of celery soup, black beans, chicken breasts

Taken from www.food.com/recipe/salsa-chicken-and-rice-292850 (may not work)