Crisp-and-Creamy Baked Chicken

Prep Time:
10 min

Total Time:
35 min

Makes:
4

4 small boneless skinless chicken breasts (1 lb./500 g)

6 Tbsp. (1/2 of 1 pouch) SHAKE'N BAKE Extra Crispy Original Coating Mix

1-1/2 cups instant white rice, uncooked

2/3 cup (1/2 of 10 fl oz/284-mL can) condensed cream of celery soup

1/4 cup milk

1 cup KRAFT Mozza-Cheddar Shredded Cheese

PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.

BAKE 20 min. or until chicken is cooked through (170°F). 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 min. or until cheese is melted and sauce is bubbly. Serve with the rice.

Crispy Salsa Chicken

4 small boneless skinless chicken breasts (1 lb./500 g)
1 pouch SHAKE'N BAKE Extra Crispy Original Coating
Mix 1/2 cup salsa
1/2 cup KRAFT 4 CHEESE ITALIANO Shredded Cheese

PREHEAT oven to 400°F.
Coat chicken with coating mix as directed on package.
Place on ungreased baking sheet.

BAKE 20 min. or until chicken is cooked through (170°F).

TOP each chicken breast with 2 Tbsp. salsa.
Sprinkle evenly with cheese.
Bake an additional 5 min. or until cheese is melted.
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