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Chicken Nacho Bake Made Over

Chicken Nacho Bake Made Over recipe
average rating

4.8 12
rate/review
prep time
30 min
total time
30 min
makes
4 servings, 1/4 recipe (341 g) each
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What You Need

4 small boneless skinless chicken breasts (1 lb./450 g)
1/2 cup salsa
1/2 cup crushed multi-grain tortilla chips
1/2 cup Kraft Tex Mex Light Shredded Cheese
2 slices reduced-sodium bacon, chopped
1 small onion, chopped
2 cups grape tomatoes
2 cups cooked long-grain brown rice
1/4 cup light sour cream

Make It

HEAT oven to 400ºF.

PLACE chicken on foil-covered baking sheet; top with salsa. Bake 20 min. or until chicken is done (170ºF), topping with chips and cheese for the last 5 min.

MEANWHILE, cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add onions to skillet; cook and stir 5 min. Stir in tomatoes; cook 4 to 5 min. or until tomatoes begin to pop, stirring occasionally. Add rice; cook until heated through, stirring occasionally. Stir in bacon.

TOP chicken with sour cream. Serve with rice mixture.

kraft kitchens tips

Substitute
Substitute 2 cups halved cherry tomatoes for the grape tomatoes and reduce the tomato cooking time to 2 to 3 min. or until tomatoes begin to pop, stirring occasionally.
How to Crush Chips
Place tortilla chips in resealable plastic bag; seal bag. Roll over bag with rolling pin for mess-free crushed chips.
Makeover - How We Did It
We made over an easy meal that will save you 100 calories and 6g of fat, including 3g of saturated fat, per serving. We did this by substituting brown rice for white rice and decreasing the amount of bacon. We also substituted Kraft Tex Mex Light Shredded Cheese and light sour cream for the full-fat products. And as a bonus, these easy-to-make changes didn't sacrifice the flavour of the original recipe!
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