Brown Rice & Chicken Bake

By bridgetinma

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

Preparation

Step 1

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.