This dish is super yummy! I love the smell of the cream cheese melting and mixing with the veggies. Mmm… I had to accomodate it for our 3 different diets. Seth’s-low carbs, which means he just had the chicken and veggies. Haddie’s-no dairy, so I pulled out some of the veggies before I added the cream cheese. And mine-nothing special, but I made into a pasta dish instead of the rice. It was sooo good!
I found this recipe in a Kraft Foods Magazine.
Smothered Chicken with Brown Rice
4 slices bacon, chopped
4 small boneless skinless chicken breasts
4 large carrots, thinly sliced
1 large onion, chopped
1 C chicken broth, divided
2 oz cream cheese, cubed
3 C hot cooked brown rice
1. Cook and stir bacon in large skillet on medium heat 5 min or until crisp. Remove bacon, drain on paper towels. Discard drippings from pan.
2. Add chicken to skillet; cook 5-6 min on each side or until golden brown on both sides and done (165 F). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 C broth to skillet; cover and simmer 10 min or until vegetables are tender.
3. Sitr in remaining broth and cream cheese; cook uncovered, 2 min or until cream cheese is melted and sauce is thickened, stirring frequently. Return chicken to skillet; Cook 2 min or until heated through.
4. Spoon rice unto serving plate; top with chicken, sauce and bacon.