Tuesday, April 7, 2009

Crisp-and-Creamy Baked Chicken

Oh so divine!

{and easy} Which makes it more divine.

I got this from my FREE Kraft magazine. {www.kraftfoods.com)" Did you know that if you go online you can signup for a FREE magazine sent out every 3 months and packed full of easy recipes with beautiful pictures?

Did I mention it's FREE? I think this would be a great {FREE} gift to any new bride or college student just leaving home.

Just my personal opinion. :)

O.K. ready for the recipe?

Crisp-and-Creamy Baked Chicken

Prep: 10 minutes Total time 35 minutes.

4 small boneless skinless chicken breast halves
6 T of Shake N Bake Extra Crispy Seasoned Coating Mix (I just use seasoned bread crumbs)
2 cups of instant rice, uncooked
2/3 cup (1/2 of a 10 oz can) cream of celery soup ( I used 1 cup of low fat sour cream mixed with powdered ranch dressing, YUM)
1/4 cup of milk (if using sour cream use less milk)
1 cup shredded cheddar and Monterey Jack Cheese (I use whatever cheese is cheapest here)

Preheat oven to 400 degrees. Coat chicken with coating mix as directed on package. (I dipped my chicken in milk and then the seasoned breadcrumbs) Place in greased 13x9 baking dish.

BAKE: 20 minutes or until chicken is cooked through. Meanwhile, cook rice as directed on package.

BEAT: soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 minutes or until cheese is milted and sauce is bubbly. Serve with the rice.

1 comment:

Sharla said...

Thanks, I am totally making this since I have all the ingredients at the moment. (If you count all my substitutions.) ha ha