"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Crisp-and-Creamy Baked Chicken, by Danielle Moreland, is from Moreland Family Recipes ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 small boneless skinless chicken breast halves (1 lb.) 6 Tbsp. (1/2 of 1 pouch) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix 2 cups instant white rice, uncooked 2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup 1/4 cup milk 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese
PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix. BAKE 20 min. or until chicken is cooked through (170°F). Meanwhile, cook rice as directed on package. BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with the rice.
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