Tuesday, July 17, 2007

Crisp and Creamy Baked Chicken

4 small boneless skinless chicken breast halves (1 lb.)
6 Tbsp. (1/2 of 1 pouch) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 cup Shredded Cheddar & Monterey Jack Cheese
Cooked rice

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, if your rice isn't cooked yet, now would be a great time to do that.
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.
Check comments for some fun tips.

1 comment:

Brandon and Brittany said...

Storage Know-How
Place leftover condensed soup in covered container and refrigerate up to 2 days. To prepare as soup, heat as directed on package, using 2/3 cup water or milk.

Storage Know-How
Place remaining coating mix in small resealable plastic bag; store in original box along with the unused shaker bag. Use as directed on package using only half of the measure of chicken.