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Main dishes

Crisp and Creamy Baked Chicken

Crisp and Creamy Baked Chicken recipe
photo by:kraft
Our baked chicken is crisp and creamy, yes. But don’t forget to add delicious and cheesy when your family asks what’s going to be on the table for dinner.
15 min
35 min
4 servings
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What You Need

small  boneless skinless chicken breasts (1 lb.)
Tbsp.  (about 1/2 of pkt.) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
cup  long-grain white rice, uncooked
cup  (about 1/2 of 10-3/4-oz. can) condensed cream of celery soup
cup  milk
cup  KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

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 (165°F). Meanwhile, cook rice as directed on package, omitting salt.

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

Kraft Kitchens Tips

Healthy Living
Save 30 calories and 4g of fat per serving by preparing with long-grain brown rice, reduced-sodium condensed cream of celery soup and KRAFT 2% Milk Shredded Cheddar Cheese.
Storage Know-How
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 packet 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.
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