Brown Rice & Chicken Bake

• 4 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 6 bone-in chicken thighs (1-1/2 lb.)
• 6 carrots, peeled, cut lengthwise in half, then crosswise into thirds
• 1 cup long-grain brown rice, uncooked
• 2 cloves garlic, minced
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1/4 cup KRAFT Tuscan House Italian Dressing
• 1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
• 2 green onions, sliced

1. Heat oven to 375 degrees F.
2. Cook and stir bacon in large skillet on medium heat until crisp.
3. Remove bacon from skillet with slotted spoon; drain on paper towels.
4. Discard all but 1 Tbsp.
5. drippings from skillet.
6. Add chicken to reserved drippings; cook 3 min.
7. on each side or until evenly browned.
8. Remove from skillet; set aside.
9. Add carrots and rice to skillet; cook and stir 3 min., adding garlic for the last minute.
10. Stir in broth and dressing; bring to boil.
11. Spoon into 2-qt.
12. casserole sprayed with cooking spray; top with chicken.
13. Cover.
14. Bake 1 hour or until chicken is done (165 degrees F) and rice is tender.
15. Remove from oven; top with cheese, bacon and onions.
16. Cover; let stand 5 min.
17. or until cheese is melted.

bacon, chicken, carrots, longgrain brown rice, garlic, chicken broth, italian dressing, three cheese, green onions

Taken from www.kraftrecipes.com/recipes/brown-rice-chicken-bake-166310.aspx (may not work)