Crisp and Creamy Baked Chicken

• 4 small boneless skinless chicken breasts (1 lb.)
• 6 Tbsp. (about 1/2 of pkt.) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
• 1 cup long-grain white rice, uncooked
• 2/3 cup (about 1/2 of 10-3/4-oz. can) condensed cream of celery soup
• 1/4 cup milk
• 1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

1. Heat oven to 400F.
2. Coat chicken with coating mix as directed on package; place in 13x9-inch baking dish sprayed with cooking spray.
3. Discard any remaining coating mix.
4. Bake 20 min.
5. or until chicken is done (165F).
6. Meanwhile, cook rice as directed on package, omitting salt.
7. Mix soup and milk until blended; pour over chicken.
8. Top with cheese.
9. Bake 5 min.
10. or until cheese is melted and sauce is hot and bubbly.
11. Serve with rice.

chicken breasts, n bake, longgrain white rice, condensed cream, milk, three cheese

Taken from www.kraftrecipes.com/recipes/crisp-creamy-baked-chicken-90116.aspx (may not work)