Crisp-and-Creamy Baked Chicken

4 small boneless skinless chicken breasts (1 lb./500 g) 6 Tbsp.  (1/2 of 1 pouch) SHAKE'N BAKE Extra Crispy Original Coating Mix 1-1/2 cups instant white rice, uncooked 2/3 cup  (1/2 of 10 fl oz/284-mL can) condensed cream of celery soup 1/4 cup milk 1 cup  KRAFT Mozza-Cheddar Shredded Cheese

PREHEAT 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 cooked through (170°F). Meanwhile, cook rice as directed on package.

BEAT soup and milk with wire whis****il 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.