2 small carrots, shredded (1 cup)
2 tablespoons butter or margarine
2 packages (6 oz each) fast-cooking chicken and wild rice mix
4 cups boiling water
8 boneless skinless chicken breasts (about 2 1/2 lb)
4 slices (1/8 inch thick) cooked ham, cut in half
4 slices (1 oz each) Swiss cheese, cut in half
Heat oven to 350°F. Spray 13x9-inch (2-quart) glass baking dish with cooking spray. In baking dish, stir together carrots, butter and rice mix and water. Arrange chicken on rice mixture. Top each breast with ham.
Cover tightly with foil; bake 55 to 60 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).
Place cheese on ham. Bake uncovered 3 to 4 minutes longer or until cheese is melted.
Other rice mixes of a similar size can be used in this recipe, but be sure to look for fast-cooking mixes, which cook in less than 15 minutes.
**Variation: You can add either 1/4 cup sliced almonds, 1/4 cup sweetened dried cranberries or a 4.5-ounce jar of sliced mushrooms, drained, with the rice mix.
***I have prepared using one box of rice and half the margarine, carrots and water. Then serving just for two, I only used two chicken breasts and put in an 8x8 dish and baked for the same amount of time. If using more than two breasts for half batch, use a 9x11.
Not a NESTLÉ®-tested recipe.