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brown rice and chicken bake

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This recipe came to me some time last year and I misplaced it. Now that it is found again, I'm going to make it. I tweaked it just a bit, as it called for chicken thighs and I prefer breasts. Recipe & photo: kraftrecipes.com 12-29-14

yield 4 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For brown rice and chicken bake

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

How To Make brown rice and chicken bake

  • 1
    Cook and stir bacon in large skillet on medium heat until crisp. Drain. Discard all but 1 Tbsp. drippings from skillet.
  • 2
    Add chicken breasts to reserved drippings; cook 3 minutes on each side or until evenly browned. Remove from skillet; set aside.
  • 3
    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.
  • 4
    Spoon into 2-qt. casserole dish sprayed with cooking spray; top with chicken. Cover.
  • 5
    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.
  • 6
    NOTE: May substitute chicken legs or thighs.
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