BROWN RICE AND CHICKEN BAKE

BROWN RICE AND CHICKEN BAKE image

Provided by Ellen Bales @Starwriter

Categories Chicken

Number Of Ingredients 9

4 slice(s) 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 cup(s) long-grain brown rice, uncooked
2 clove(s) garlic, minced
1 can(s) (14-1/2 oz.) chicken broth
1/4 cup(s) kraft tuscan house italian dressing
1 cup(s) kraft shredded three cheese with a touch of philadelphia
2 - green onions, sliced

Steps:

Cook and stir bacon in large skillet on medium heat until crisp. Drain. Discard all but 1 Tbsp. drippings from skillet.
Add chicken breasts to reserved drippings; cook 3 minutes on each side or until evenly browned. Remove from skillet; set aside.
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.
Spoon into 2-qt. casserole dish sprayed with cooking spray; top with chicken. Cover.
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.
NOTE: May substitute chicken legs or thighs.