Recipe by Philadelphia Cream Cheese
"Spoon a bacon and cheese sauce over golden brown chicken breasts, and the compliments will come pouring in."
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small boneless skinless chicken breasts
carrots, thinly sliced
25%-less-sodium chicken broth, divided
PHILADELPHIA Cream Cheese Spread
hot cooked brown rice
This was surprisingly good. I used baby carrots and they worked fine. I also left out the bacon and didn't miss it (I'm sure it'd be great with it, but we didn't have any). When making the sauce, make sure the broth is really hot - pretty much boiling - so it melts the cream cheese, otherwise you will be whisking the lumps out forever - I found a flat whisk to be just the trick for that. Also, season the sauce a bit after whisking - it's a little on the bland side as it is.
Sauce was bland as is...if I make again will add salt & pepper, and maybe try garlic powder as one reviewer did.
This turned out much better than I had anticipated!
Surprisingly good! My 20 month old ate almost all of his serving...and that says a lot! I cut the chicken and veggies to tiny bits, added some garlic powder and paprika to the chicken - simple, tasty dinner.
this was very simple and just great! only swaps i did were to use turkey bacon and use white rice (i somehow managed to burn the brown, and i didn't want to wait another 40 minutes). Next time I will probably double the sauce because I lie lots of sauce and this one was spectacular!
This was tasty and easy. I always make big batches of brown rice in my rice cooker and freeze it. So having this easy recipe was super faster. My husband enjoyed it. It didn't have that 5 star WOW flavor which is why I only rated it a 4 star.
Wonderful flavor - I served with quinoa instead of rice plus added salt, pepper, and garlic powder to taste. Next time I'd double the sauce.....not enough as written.
Great flavor! I did a couple of swaps, I used turkey bacon, and fat free Philly. Very filling and yummy!!
* Percent Daily Values are based on a 2,000 calorie diet.
PHILLY Smothered Chicken with Brown Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 89
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