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Brown Rice & Chicken Bake
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Brown Rice & Chicken Bake

1 Hr(s) 30 Min(s)
30 Min(s) Prep
1 Hr(s) Cook
How do you make a chicken-and-rice bake exciting? We did it by using brown rice and chicken thighs for a change. Then we added bacon and melty cheese.
What You Need
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6 servings
Original recipe yields 6 servings
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
6 bone-in chicken thigh s (1-1/2 lb.)
6 carrot s, peeled, cut lengthwise in half, then crosswise into thirds
1 cup long-grain brown rice, uncooked
2 cloves garlic, minced
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Tuscan House Italian Dressing
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
2 green onion s, sliced
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Let's Make It
1
Heat oven to 375ºF.
2
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
3
Add chicken to reserved drippings; cook 3 min. on each side or until evenly browned. Remove from skillet; set aside. Add carrots and rice to skillet; cook and stir 3 min., adding garlic for the last minute. Stir in broth and dressing; bring to boil. Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken. Cover.
4
Bake 1 hour or until chicken is done (165ºF) and rice is tender. Remove from oven; top with cheese, bacon and onions. Cover; let stand 5 min. or until cheese is melted.
Kitchen Tips
Tip 1
Gluten Aware
This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source.
Tip 2
Serving Suggestion
Serve with a mixed green salad and glass of fat-free milk to round out the meal.
Tip 3
Substitute
Prepare using 6 chicken legs (about 1-1/2 lb.) or 3 bone-in chicken breasts (cut in half after cooking).
Nutrition
Calories
440
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 110mg
37%
Sodium 530mg
23%
Total Carbohydrates 31g
11%
Dietary Fibers 3g
11%
Sugars 5g
10%
Protein 23g
46%
Vitamin A
190%
Vitamin C
4%
Calcium
15%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 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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