I made this for dinner tonight and everyone enjoyed it, it's actually pretty good, it's crispy and still juicy and tender inside.
4 small boneless skinless chicken breast halves
6 Tbsp. Shake N Bake Extra Crispy Seasoned Coating Mix
2/3 (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 400ºF. 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.
Beat soup and milk with wire whisk until blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with rice or mashed potatoes.
Makes 4 servings.
4 small boneless skinless chicken breast halves
6 Tbsp. Shake N Bake Extra Crispy Seasoned Coating Mix
2/3 (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 400ºF. 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.
Beat soup and milk with wire whisk until blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with rice or mashed potatoes.
Makes 4 servings.
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