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Smothered Chicken and Rice
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Smothered Chicken and Rice

45 Minutes
45 Min Prep
45 Min Cook
Healthy Living
Enjoy Smothered Chicken and Rice that you can make part of a healthy eating plan. Featuring bacon, carrots and Neufchatel cheese-based sauce, you will love Smothered Chicken and Rice.
What You Need
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4 servings
Original recipe yields 4 servings
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
4 small boneless skinless chicken breasts (1 lb.)
4 large carrot s (1 lb.), thinly sliced
1 large onion, chopped
1 cup fat-free reduced-sodium chicken broth, divided
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 cups hot cooked long-grain brown rice
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Let's Make It
1
Cook and stir bacon in large nonstick skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
2
Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
3
Stir in remaining broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through.
4
Spoon rice onto serving plate; top with chicken, sauce and bacon.
Kitchen Tips
Special Extra
Season chicken with 1/2 tsp. black pepper before adding to skillet.
Nutrition
Calories
420
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 450mg
20%
Total Carbohydrates 46g
17%
Dietary Fibers 6g
21%
Sugars 9g
18%
Protein 33g
66%
Vitamin A
310%
Vitamin C
6%
Calcium
8%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* 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.
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