Brown Rice & Chicken Bake
4 slices bacon, cut in 1” pieces
6 bone-in chicken thighs
6 carrots, peeled, cut lengthwise in half and crosswise into thirds
1 cup long-grain brown rice, uncooked
2 cloves garlic, minced
1 can (14 ½ oz.) chicken broth
¼ cup Tuscan House Italian dressing
1 cup shredded 3 cheese blend with touch of Philadellphia
2 green onions, sliced
Preheat oven to 375. Cook and stir bacon in large skillet on medium heat until crisp; remove from skillet with a slotted spoon and drain on paper towels. Discard all but one tablespoon drippings. Add chicken to skillet and cook three minutes on each side or until evenly browned. Remove from skillet and set aside. Add carrots and rice to skillet; cook and stir three minutes, adding garlic for the last minute. Stir in broth and dressing; bring to a boil. Spoon into a sprayed two quart casserole dish; top with chicken, cover and bake one hour or until rice is tender. Remove from oven. Top with cheese, bacon and onions; cover and let stand 5 minutes.
