Bring worlds of deliciousness together with our Crisp & Creamy Baked Chicken Recipe. This baked chicken recipe is a tasty, cheesy delight to behold.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
6 Tbsp. (about 1/2 of pkt.) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1 cup long-grain white rice, uncooked
2/3 cup (about 1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
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Let's 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.
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.
Serve with hot steamed carrots.
Prepare with long-grain brown rice, reduced-sodium condensed cream of celery soup and KRAFT 2% Milk Shredded Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.