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Main dishes

Brown Rice & Chicken Bake

Brown Rice & Chicken Bake recipe
photo by:kraft
How do you make a chicken-and-rice bake exciting? We did it by using brown rice and chicken thighs for a change. Then we added bacon and melty cheese.
30 min
1 hr 30 min
6 servings

What You Need

slices  OSCAR MAYER Bacon, cut into 1-inch pieces
 bone-in chicken thighs (1-1/2 lb.)
 carrots, peeled, cut lengthwise in half, then crosswise into thirds
cup  long-grain brown rice, uncooked
cloves  garlic, minced
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
cup  KRAFT Tuscan House Italian Dressing
cup  KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
 green onions, sliced

Make It

HEAT oven to 375ºF.

COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.

ADD chicken to reserved drippings; cook 3 min. on each side or until evenly browned. Remove from skillet; set aside. Add carrots and rice to skillet; cook and stir 3 min., adding garlic for the last minute. Stir in broth and dressing; bring to boil. Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken. Cover.

BAKE 1 hour or until chicken is done (165ºF) and rice is tender. Remove from oven; top with cheese, bacon and onions. Cover; let stand 5 min. or until cheese is melted.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and glass of fat-free milk to round out the meal.
Prepare using 6 chicken legs (about 1-1/2 lb.) or 3 bone-in chicken breasts (cut in half after cooking).
Substitute 18 baby carrots, cut in half, for the 6 cut-up large carrots.
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