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