Chicken Nacho Bake Made Over

• 4 small boneless skinless chicken breasts (1 lb.)
• 1/2 cup salsa
• 1/2 cup crushed baked tortilla chips
• 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
• 2 slices OSCAR MAYER Bacon, chopped
• 1 small onion, chopped
• 2 cups grape tomatoes
• 2 cups cooked long-grain brown rice
• 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1. Heat oven to 400 degrees F.
2. Place chicken on foil-covered baking sheet; top with salsa.
3. Bake 20 min.
4. or until chicken is done (165 degrees F), topping with crushed chips and cheese for the last 5 min.
5. Meanwhile, cook bacon in large skillet until crisp.
6. Remove bacon from skillet; drain on paper towels.
7. Discard drippings from skillet.
8. Add onions to skillet; cook and stir 5 min.
9. Stir in tomatoes; cook 4 to 5 min.
10. or until tomatoes begin to pop, stirring occasionally.
11. Add rice; cook 2 to 3 min.
12. or until heated through, stirring occasionally.
13. Stir in bacon.
14. Top chicken with sour cream.
15. Serve with rice mixture.

chicken breasts, salsa, tortilla chips, milk, bacon, onion, grape tomatoes, brown rice, s

Taken from www.kraftrecipes.com/recipes/chicken-nacho-bake-made-over-115999.aspx (may not work)