BROWN RICE & CHICKEN BAKE

Brown Rice & Chicken Bake image

How do you make a chicken-and-rice bake exciting? We did it by using brown rice and chicken thighs for a change. Then we added bacon and melty cheese.

Provided by My Food and Family

Categories Chicken Casseroles

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
6 bone-in chicken thighs (1-1/2 lb.)
6 carrots, peeled, cut lengthwise in half, then crosswise into thirds
1 cup long-grain brown rice, uncooked
2 cloves garlic, minced
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Tuscan House Italian Dressing
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
2 green onions, sliced

Steps:

Heat oven to 375ºF.
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
Add chicken to reserved drippings; cook 3 min. on each side or until evenly browned. Remove from skillet; set aside. Add carrots and rice to skillet; cook and stir 3 min., adding garlic for the last minute. Stir in broth and dressing; bring to boil. Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken. Cover.
Bake 1 hour or until chicken is done (165ºF) and rice is tender. Remove from oven; top with cheese, bacon and onions. Cover; let stand 5 min. or until cheese is melted.

Nutrition Facts : Calories 440, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g