Saucy Baked Chicken And Carrots

• 1 can (10 oz) condensed cream of chicken soup
• 1/3 cup yogurt
• 1/4 tsp. dried rosemary leaves
• 1 lb. boneless skinless chicken breast
• 3 carrots, cut into match-sticks
• 2 Tbsp. Kraft 100% Parmesan Grated Cheese
• 2-2/3 cups cooked rice

1. Mix together soup, yogurt and rosemary.
2. Arrange chicken and carrots in single layer in greased baking dish.
3. Pour soup mixture over chicken.
4. Top with cheese
5. Bake, uncovered, 375F for 25-30 minutes or until chicken is no longer pink.
6. Serve over cooked rice.

condensed cream, yogurt, rosemary, boneless skinless chicken breast, carrots, cheese, rice

Taken from www.kraftrecipes.com/recipes/saucy-baked-chicken-carrots-87337.aspx (may not work)