Chicken and Gravy

4 chicken breasts
4 slices of bacon cooked and crumbled
4 large carrots sliced thin
1 onion chopped
2 celery sliced
1 cup low sodium chicken broth divided
1-8 oz. brick 1/3 less fat cream cheese
brown rice cooked

In skillet cook chicken breasts 5-6 minutes on each side or until done. Remove from skillet and keep warm. Cook carrots, onion, celery, and 1/2 cup chicken broth, covered, in skillet until carrots are tender. Add the rest of chicken broth and cream cheese, cook until cream cheese is melted and gravy thickens. While gravy is thickening, cut chicken breasts into 1 inch pieces. Add Chicken to thickened gravy and veggies. OPTIONAL: Add spices to your liking...I like sage, and garlic salt. Heat for 2-3 minutes, and serve over rice. Top with bacon crumbles. YUMMY!