4 small boneless skinless chicken breast halves (1 lb.)
6 Tbsp. (1/2 of 1 pouch) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups instant white rice, uncooked
2/3 cup (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
HEAT 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.
BAKE 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.
MIX soup and milk until well blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is bubbly. Serve with rice.