Smothered Chicken with Brown Rice

Smothered Chicken with Brown Rice recipe

photo by:kraft

You would never dream of adding something "smothered" to your healthy eating plan, right? With this chicken and rice with a Neufchatel cheese-based sauce, you finally can.

time

prep:

15 min

total:

46 min

servings

total:

4 servings

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What You Need

slices OSCAR MAYER Bacon, chopped

small boneless skinless chicken breast halves (1 lb.)

large carrots (1 lb.), thinly sliced

large onion, chopped

cup fat-free reduced-sodium chicken broth, divided

oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

cups hot cooked brown rice

Make It

COOK and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

ADD chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.

STIR in broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken, sauce and bacon.

Kraft Kitchens Tips

Special Extra

Season chicken with 1/2 tsp. black pepper before adding to skillet.

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a cook

posted:10/6/2009

This was really easy and delicious! I will definitely make it again.

ewellla

posted:9/23/2009

I made this with 3 carrots, 2 cups of broth and 4 oz of the cheese. It had a nice flavor to it. We ate it over rice except for my husband, who rolled it up into a wrap. Made it with multi-grain rolls and jello. Overall it was a hit.

a cook

posted:9/20/2009

I found this difficult to make, and then didnt even end up eating eat. the carrot flavor was too overpowering and it didnt taste like much else. I dont plan on making this again, too much effort for not much flavor.

lwentkie

posted:9/16/2009

My husband and I both thought this recipe was bland and will not be making again.

a cook

posted:9/15/2009

I thought this recipe was too bland. And, it called for way too many carrots for a meal that makes 4 servings. Will not make this one again.

fizzle3nat

posted:9/15/2009

This was a good recipe, although it was slightly bland in flavor. My husband thought it was a bit too 'sweet' tasting, which was likely using both carrots and onions. I know it's supposed to be a lower calorie/sodium recipe, but a little salt would have made a big difference. I found it didn't make much 'gravy' - I added an extra splash of the chicken broth. I did cook the brown rice in chicken broth, and I am glad I did - it helped to balance the flavors and add more of a savory flavor to the dish.

coripark

posted:9/13/2009

Loved this dish. It was even great reheated the next day. I will definitely be making this one again.

djhens70

posted:9/10/2009

SCORE! This is so good, perfect combination of cream cheese, broth and the bacon drippings (no I didnt rid of bacon drippings. I cooked chicken breasts in bacon drippings. I didnt have any brown rice on hand so I used white rice. I am lazy and didnt slice whole carrots, I bought already sliced carrots in bag (in salad dept) with all other baggies of baby carrots so forth.

x0peaceloveparty

posted:9/9/2009

This was very very good and just as good reheated.

mjenson

posted:9/6/2009

Although I am not a fan of onion, this recipe was pretty good! My husband enjoyed it and asked me to make it again sometime. I also forgot to put the bacon on it, even though I made it, so it would have been even better!