Crisp-and-Creamy Baked Chicken

• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 6 Tbsp. (1/2 of 1 pouch) Shake'N Bake Extra Crispy Original Coating Mix
• 1-1/2 cups instant white rice, uncooked
• 2/3 cup (1/2 of 10-fl oz/284-mL can) condensed cream of celery soup
• 1/4 cup milk
• 1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese

1. Heat oven to 400F.
2. Coat chicken with coating mix as directed on package; place in 13x9-inch baking dish sprayed with cooking spray.
3. Discard any remaining coating mix.
4. Bake 20 min.
5. or until chicken is done (170F).
6. Meanwhile, cook rice as directed on package.
7. Mix soup and milk until blended; pour over chicken.
8. Top with cheese; bake 5 min.
9. or until melted.
10. Serve with rice.

chicken breasts, instant white rice, milk, cheddar cheese

Taken from www.kraftrecipes.com/recipes/crisp-creamy-baked-chicken-89403.aspx (may not work)