BROWN RICE AND CHICKEN BAKE

1
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

Rating:

☆☆☆☆☆ 0 votes

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

How to Make BROWN RICE AND CHICKEN BAKE

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 375º 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.

Printable Recipe Card

About BROWN RICE AND CHICKEN BAKE

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




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