Crisp and Creamy Baked Chicken

• 4 small boneless skinless chicken breasts, approximately 1 pound
• 6 tablespoons Shake-n-Bake, Extra Crispy
• 2 cups instant rice, uncooked
• 23 cup condensed cream of celery soup
• 14 cup milk
• 1 cup shredded monterey jack and cheddar cheese blend

1. Preheat oven to 400 degrees.
2. Coat chicken with Shake-and-Bake.
3. Place in greased 13x9 inch baking dish.
4. Bake for 20 minutes.
5. Meanwhile, cook rice according to package directions.
6. Beat soup and milk with whisk until well blended.
7. Pour over chicken.
8. Sprinkle with cheese.
9. Bake 5 more minutes, until cheese is melted and sauce is bubbly.
10. Serve over rice.

chicken breasts, shaken, instant rice, condensed cream, milk, shredded monterey

Taken from www.food.com/recipe/crisp-and-creamy-baked-chicken-362933 (may not work)