Crisp and Creamy Baked Chicken

Finally! I've been meaning to post this for a week! I made this for dinner one night, and everyone really liked it! Also, I have a new favorite product, Birdseye Frozen Vegetable Steamers. It's a bag of frozen veggies (broccoli, broccoli and cauliflower, corn, mixed veggies...) that you take straight from the freezer to the microwave. 5 minutes, and you have perfectly steamed veggies! No dirty dish, no guess work! We tried the broccoli and cauliflower, and my kids actually ate it! It tasted really fresh and was perfectly cooked. One bag fed us for 2 nights. One other thing I like about it was there were no preservatives, and no salt added. OK, on to the recipe!

Crisp and Creamy Baked Chicken
(from Kraft food and family, spring 2007)

4 small boneless chicken breast halves, about 1 lb.
6 Tbsp. (1/2 of 1 pouch) Shake n Bake Extra Crispy for Chicken Mix
2 cups instant rice, uncooked
2/3 cup (1/2 of 10 3/4 oz. can) condensed cream of celery soup
1/4 cup milk
1 cup shredded cheddar or colby jack cheese

(for a picture, click here)

Prep time: 10 minutes --- Total time: 35 minutes
Preheat oven to 400. Coat the chicken with coating mix as directed on package; place in a greased 9 x 13 baking dish. Discard any remaining coating mix. Bake 20 minutes or until chicken is cooked through. Meanwhile, cook rice. Beat soup and milk with a wire whisk until well blended. Pour evenly over chicken, sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted and sauce is bubbly. Serve with the rice. Makes 4 servings.