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Crisp-and-Creamy Baked Chicken

average rating

223

rate/review

prep time

15 min

total time

35 min

makes

4 servings, 1/4 recipe (375 g) each

photo by:

kraft

recipe by: kraft

What You Need

4 small boneless skinless chicken breasts (1 lb./450 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

Make It

HEAT oven to 400°F.

COAT chicken with coating mix as directed on package; place in 13x9-inch baking dish sprayed with cooking spray. Discard any remaining coating mix.

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

MIX soup and milk until blended; pour over chicken. Top with cheese; bake 5 min. or until melted. Serve with rice.

kraft kitchens tips

Serving Suggestion

Serve with hot steamed carrots.

How to Store Leftover Soup

Store leftover condensed soup in covered container in refrigerator up to 2 days. To prepare as soup, mix with 2/3 cup water or milk and heat as directed on package.

How to Store Leftover Coating Mix

Place remaining coating mix in small resealable plastic bag; store in original box along with the unused shaker bag. Use as directed on package using only half the amount of chicken.