Creamy Chicken Taco Skillet

• 4 boneless skinless chicken breasts (1-1/4 lb.)
• 1 pkg. (1-1/4 oz.) TACO BELL Taco Seasoning Mix, divided
• 1 Tbsp. oil
• 2 cups water
• 2 cups instant white rice, uncooked
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup KRAFT Shredded Cheddar Cheese

1. Sprinkle chicken with 1 tsp.
2. of the seasoning mix.
3. Heat oil in large skillet on medium-high heat.
4. Add chicken; cook 5 min.
5. on each side or until cooked through.
6. Remove chicken from skillet; cover to keep warm.
7. Add remaining seasoning mix and water to skillet; stir until well blended.
8. Bring to boil, stirring occasionally.
9. Stir in rice; cover.
10. Reduce heat to low; cook 5 min.
11. Add sour cream; mix well.
12. Top with chicken; sprinkle with cheese.
13. Cover and cook an additional 1 to 2 min.
14. or until cheese is melted.

chicken breasts, taco, oil, water, instant white rice, s, cheddar cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-taco-skillet-52717.aspx (may not work)