Stewed Belizean Chicken

• 4 slices oscar mayer bacon, chopped
• 13 cup kraft zesty Italian dressing
• 1 medium onion, chopped
• 1 (3 1/2 lb) whole chickens, cut up
• 4 ounces Philadelphia Cream Cheese, cubed
• 3 cups hot cooked white rice

1. COOK bacon in large skillet on medium heat until crisp.
2. Remove bacon with slotted spoon, reserving drippings in skillet.
3. Drain bacon on paper towels; set aside.
4. STIR dressing into reserved drippings; cook 1 minute Add chicken pieces; cook 5 minute on each side or until browned on both sides.
5. Add onions.
6. Reduce heat to medium-low; cover.
7. Cook 20 minute or until chicken is cooked through (170F).
8. TRANSFER chicken from skillet to serving dish; cover to keep warm.
9. Add cream cheese to skillet; cook until cream cheese is melted and sauce is well blended, stirring constantly.
10. Serve chicken over the rice; top with sauce.

oscar mayer bacon, italian dressing, onion, whole chickens, cream cheese, hot cooked white rice

Taken from www.food.com/recipe/stewed-belizean-chicken-399509 (may not work)