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Crisp-and-Creamy Baked Chicken

Prep Time:
10 min

Total Time:
35 min

Makes:
4

4 small boneless skinless chicken breasts (1 lb./500 g)

6 Tbsp. (1/2 of 1 pouch) SHAKE'N BAKE Extra Crispy Original Coating Mix

1-1/2 cups instant white rice, uncooked

2/3 cup (1/2 of 10 fl oz/284-mL can) condensed cream of celery soup

1/4 cup milk

1 cup KRAFT Mozza-Cheddar Shredded Cheese

PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.

BAKE 20 min. or until chicken is cooked through (170°F). Meanwhile, cook rice as directed on package.

BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with the rice.

Kraft Kitchens Tips

Serving Suggestion

Serve with hot steamed carrots.

How to Store Leftover Soup

Place leftover condensed soup in covered container and refrigerate up to 2 days. To prepare as soup, heat as directed on package using 2/3 cup water or milk.

K:46933v2ec:89403

(168)

Rated

by michelle.sawler on 1/5/2009
" You can experiment with any of the cream soups. I used cream of broccoli and served it with broccoli...very very good."

See All Ratings and Comments

Serving Size = 1/4 recipe (375 g)

Nutritional Information

Calories

430

Total fat

12 g

Saturated fat

6 g

Cholesterol

90 mg

Sodium

730 mg

Carbohydrate

39 g

Dietary fibre

1 g

Protein

38 g

Vitamin A

2 %DV

Vitamin C

70 %DV

Calcium

20 %DV

Iron

10 %DV