Comida Kraft
Recipe Box

Crisp and Creamy Baked Chicken

Crisp and Creamy Baked Chicken is rated 4.260434056761269 out of 5 by 599.
Prep Time
15
min.
Total Time
35
min.
Servings

4 servings

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 480
Total fat 15g
Saturated fat 7g
Cholesterol 100mg
Sodium 760mg
Carbohydrate 49g
Dietary fiber 2g
Sugars 2g
Protein 36g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 25 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I was looking for something I could make with the ingredients I already had on hand when I ran... I was looking for something I could make with the ingredients I already had on hand when I ran across this one. I used cream of chicken and parmesan shake 'n bake b/c that's what I had handy. I also used skinless tenderloins instead of breasts but that's just a personal preference of my family. It turned out great! I used the entire can of soup with 1/2 cup of milk and used the extra to pour over the rice. I served this with corn and mac n cheese since my husband and son aren't crazy about rice. I will definitely make this one again and I plan to pass on the recipe to my mom!
Date published: 2009-12-10
Rated 4 out of 5 by from I liked the recipe, but made a few changes. I liked the recipe, but made a few changes. I made it without the rice. Instead of cream of celery soup, I use cream of mushroom soup. I have used both the shake 'n bake coating mix as well as bread crumbs and both are good. You can use shredded or sliced cheese in many different varieties but I enjoy pepper jack cheese. Overall pretty good, maybe needs a little more flavor, but have made again and would definitely make it again and add my own personal touch.
Date published: 2010-02-24
Rated 5 out of 5 by from I loved this recipe. I loved this recipe. I was a little nervous about the cream of celery at first and almost used cream of chicken instead, but went ahead with the cream of celery and so glad I did! I also added a heafty spoonful of sour cream to the soup mixture to give it a little zip. My chicked cooked in the 20 mintues and I had 1 1/2 pounds that was in three breasts that i pounded to have even thickness. I just loved the flavor. I was very pleasantly surprised!!
Date published: 2008-06-22
Rated 4 out of 5 by from I used most of this recipe. I used most of this recipe. instead of the shake'n'bake i crushed some cornflakes and then first dipped the chicken in a beaten egg mixed with water, garlic, ginger,EVOO, and curry then coated the chicken with the cornflakes. then to the soup i added some more EVOO, ginger, garlic, and curry. and instead of plain cheddar cheese i used the mexican blend with jalopenos in it. adding the extra flavors made it very tasteful and my family loved it!
Date published: 2006-08-27
Rated 2 out of 5 by from I put the sauce in a bowl to heat up in the oven rather than pooring it over the chicken because I... I put the sauce in a bowl to heat up in the oven rather than pooring it over the chicken because I was affraid my husband & two year old wouldn't like it. I served it over rice, as a side. I'm glad I didn't poor it over the chicken b/c none of us would have eatten it. We really liked the chicken but not the cream of celery. Perhaps it would have been better with cream of chicken. I MIGHT make it again but I will change it up some!!
Date published: 2009-11-03
Rated 5 out of 5 by from I got all the things to prepare this meal & then went to work! I got all the things to prepare this meal & then went to work! My husband prepared it.. it was very good! He put the cooked rice in the baking dish first & then put the cooked chicken with the other ingredients for the final baking over the rice.... he said that he didn't know where to put the rice! In the pic you can barely see the rice bowl.... it was a great laugh..... & a very delicous meal.. great left over too!
Date published: 2006-05-15
Rated 5 out of 5 by from I just made this dinner for the first time tonight. I just made this dinner for the first time tonight. I had to come up with dinner for 12 people that I could make on a week night so I started looking for something easy. This recipe was easy and everyone loved it. The chicken turns out so moist when prepared this way. I tripled the recipe and used cream of chicken and cream of mushroom soup instead of the celery soup that it calls for. I would do it again the same way.
Date published: 2006-03-09
Rated 4 out of 5 by from This was very yummy but i changed a few things. This was very yummy but i changed a few things. I used normal breadcrumbs for the coating, and I used a whole can of cream of chicken soup. I mixed the soup with some milk, I didn't measure it, I just eyeballed it. Then I poured about half of the soup mixture over the chicken after baking it, and I added the rest of the soup to the rice to make creamy rice. It was all very yummy served with some green beans.
Date published: 2007-12-12
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