Smothered Chicken and Rice

I discovered this recipe in one those Kraft Foods magazines. Ben isn't a big fan of anything that causes his foods to mix, but he seems to like all of the ingredients separately. The last time I made this he ate a carrot and half and helped himself to the bacon bowl!

4 slices of bacon, chopped
4 small boneless skinless chicken breast halves (1 pound)
4 large carrots, sliced
1 large onion, chopped
1 cup low sodium chicken broth, divided
2 oz. cream cheese
3 cups hot cooked rice

1. Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove from skillet and drain. Discard drippings from skillet. (I use some of the drippings plus canola oil to cook the chicken.)

2. Add chicken to skillet; cook for 5 to 6 minutes on each side or until golden brown on both sides and done (165 deg). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 minutes or until tender.

3. Stir in remaining broth and cream cheese; cook, uncovered until cream cheese in melted and sauce is thickened, stirring frequently. Return chicken to skillet and cook 2 minutes, or until heated through.

4. Spoon rice onto serving plate; top with chicken, sauce and bacon.