Crisp and Creamy Baked Chicken

I got this recipe from the Simple Dinners recipe blog. I was a little skeptical at first, but we really enjoyed it. It was nice to have something different and it was really easy. I will make a couple changes next time. I will list those at the bottom.

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
-PREHEAT oven to 400°F. Coat chicken with shake n' bake mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.-BAKE 20 min. or until chicken is cooked through (170°F). Meanwhile, cook rice as directed on package.-BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with the rice.

*Next time I will probably try cream of chicken soup instead. The celery soup wasn't bad, but I'm curious how different it would be. And I will make more of the soup/milk mixture because it didn't make enough to put over the rice, which made it a little dry. But this was still a good recipe!