BROWN RICE AND CHICKEN BAKE

Ellen Bales

By
@Starwriter

This recipe came to me some time last year and I misplaced it. Now that it is found again, I'm going to make it. I tweaked it just a bit, as it called for chicken thighs and I prefer breasts.
Recipe & photo: kraftrecipes.com
12-29-14


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Serves:

4

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

4 slice
bacon, cut into 1-inch pieces
4
boneless skinless chicken breasts
6
carrots, peeled, cut lengthwise in half, then crosswise into thirds or 18 baby carrots cut in half
1 c
long-grain brown rice, uncooked
2 clove
garlic, minced
1 can(s)
(14-1/2 oz.) chicken broth
1/4 c
kraft tuscan house italian dressing
1 c
kraft shredded three cheese with a touch of philadelphia
2
green onions, sliced

Directions Step-By-Step

1
Cook and stir bacon in large skillet on medium heat until crisp. Drain. Discard all but 1 Tbsp. drippings from skillet.
2
Add chicken breasts to reserved drippings; cook 3 minutes on each side or until evenly browned. Remove from skillet; set aside.
3
Add carrots and rice to skillet; cook and stir 3 minutes, adding garlic for the last minute. Stir in broth and dressing; bring to boil.
4
Spoon into 2-qt. casserole dish sprayed with cooking spray; top with chicken. Cover.
5
Bake in a preheated 375ยบ oven for 1 hour or until chicken is done and rice is tender. Remove from oven; top with cheese, bacon and onions. Cover; let stand 5 minutes or until cheese is melted.
6
NOTE: May substitute chicken legs or thighs.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: American