• 4 small boneless skinless chicken breasts (1 lb./500 g)
• 6 Tbsp. (1/2 of 1 pouch) SHAKE'N BAKE Extra Crispy Original Coating Mix
• 1-1/2 cups instant white rice, uncooked
• 2/3 cup (1/2 of 10 fl oz/284-mL can) condensed cream of celery soup
• 1/4 cup milk
• 1 cup KRAFT Mozza-Cheddar Shredded Cheese

1. 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.
2. BAKE 20 min. or until chicken is cooked through (170°F). Meanwhile, cook rice as directed on package.
3. 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.

Serves: 4
Serving Suggestion Serve with hot steamed carrots.
How to Store Leftover Soup
Place leftover condensed soup in covered container and refrigerate up to 2 days. To prepare as soup, heat as directed on package using 2/3 cup water or milk.