Ingredients

* 10 ounce can enchilada sauce
* 1 cup uncooked converted white rice
* 1 cup chunky salsa
* 2 cans condensed cream of celery soup
* 5 bone in chicken breast halves with skin

Directions

1. Heat oven to 325.
2. Spray rectangular glass baking dish with cooking spray.
3. Reserve 2 tablespoons enchilada sauce for brushing on chicken.
4. In large bowl mix remaining enchilada sauce, rice, salsa and soup then pour into dish.
5. Arrange chicken skin side up over rice mixture.
6. Cover tightly with foil and bake 1 hour.
7. Uncover and brush chicken with reserved sauce then uncover and bake 1 hour longer.