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Crisp and Creamy Baked Chicken

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Yield: Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Chicken

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Original recipe makes
4 smallboneless skinless chicken breast halves; (1 lb.)
6 Tbsp.Shake N Bake Extra Crispy; (1/2 of 1 pouch)
2 cupsinstant white rice; uncooked
2/3 cupCream of celery soup; (1/2 of 10-3/4-oz. can)
1/4 cupmilk
1 cupKRAFT Shredded Three Cheese with a Touch of PHIL

Crisp and Creamy Baked Chicken Preparation

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 (165?F). Meanwhile, cook rice as directed on package.

MIX soup and milk until well blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is bubbly. Serve with rice.

Notes

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

How to Store Leftover Coating Mix

Place remaining coating mix in pouch 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.

Serving Suggestion

Serve with hot steamed carrots.

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Calories Per Serving: 2422
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Tags

  1. Main Dish
  2. Casserole
  3. Bake

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