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Brown Rice and Chicken Bake


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  • Ingredients:
  • 4 slices 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



Step 1

 Heat oven to 375o
 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 reserve 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 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 (165o) and rice is tender. Remove from oven; top with cheese, bacon and onions.

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