Ingredients
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
Preparation
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.
