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Main dishes

Creamy Chicken & Cheddar Rice Bake

photo by:kraft
Hard to believe this chicken bake can be on the table in less than 1 hour from start to finish—rice, cheesy broccoli and all. But there you have it.
time
prep:
10 min
total:
50 min
servings
total:
6 servings

What You Need

1
can  (10-3/4 oz.) condensed cream of mushroom soup
1
 soup can milk
1
tsp.  garlic powder
2
cups  instant white rice, uncooked
1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1
pkg.  (10 oz.) frozen chopped broccoli, thawed, drained
1-1/2
cups  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 375ºF.

MIX soup, milk and garlic powder in 13x9-inch baking dish with whisk until blended.

ADD rice, chicken, broccoli and 1 cup cheese; mix well. Cover.

BAKE 30 min.; stir. Top with remaining cheese; bake, uncovered, 5 to 10 min. or until cheese is melted and chicken is done. Let stand 5 min. or until liquid is absorbed.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Substitute
Substitute any other fresh vegetables you might have on hand, such as sugar snap peas or thinly sliced peppers, for the broccoli.
Note
Cool, then refrigerate any leftovers. For best results, stir in a little extra milk before reheating before serving.
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